How to Cook

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Pork Spring Rolls

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  • 500gms pork
  • chicken or prawn mince or combination of 1x225gm tin water chestnuts
  • 2 cloves garlic finely chopped
  • 2 teasp finely chopped Ginger
  • 3 shallot stalks finely sliced
  • 2 cups finely shredded cabbage
  • 2 tablesp shredded carrot
  • 1 cup finely chopped shitake mushrooms
  • 2 red chillis chopped finely
  • 4 tablesp finely chopped coriander
  • 1 tablesp chilli sauce
  • 1 tablesp soy sauce
  • 1 tablesp oyster sauce
  • 1x250gm pkt frozen spring roll wrappers
  • 2 tablesp olive oil
  • 2 teasp sesame oil
  • Mix together to brush over spring rolls
  • 1tablesp cornflour
  • 2teasp water
  • Mix together to join wrapper
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Preheat oven to 220C

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Add garlic and ginger to a pan with a little oil to brown Add mince and continue to brown

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Add remaining vegetables and sauces and heat to just wilt cabbage

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Add wine and sauces and combine Fold in chopped coriander Place 1tablesp mixture onto one corner of defrosted wrapper

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Fold the 2 sides to the middle Roll into a cylinder shape

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Brush edge with cornflour and water mix Place on an oven tray lined with baking paper'

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Brush over with sesame and oil mix

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Place on a tray with rough side up and bake for 10 mins

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Turn and brush with oil and bake a further 10 mins till browned

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Serve with your choice of dipping sauce

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