Pork Spring Rolls

Name: Pork Spring Rolls
Ingredients: 1 oz rice noodles; 4 tbsp vegetable oil; 1/4 lb lean ground pork; 2 None spring onions, trimmed and chopped; 1 clove garlic, peeled and minced; 1 cup mushrooms, wiped and chopped; 1 None carrot, peeled and cut into very thin sticks; 1/4 lb small prawns, cooked and peeled; 1 tbsp soy sauce; 1 tbsp sweet sherry; 1 tbsp fresh cilantro, chopped; 1 pinch sugar; 8 None spring roll wrappers; 1 None egg, beaten; None None sweet and sour and chili dipping sauces, to serve

15 ingredients

2 steps

Ingredients

1 oz rice noodles
4 tbsp vegetable oil
1/4 lb lean ground pork
2 None spring onions, trimmed and chopped
1 clove garlic, peeled and minced
1 cup mushrooms, wiped and chopped
1 None carrot, peeled and cut into very thin sticks
1/4 lb small prawns, cooked and peeled
1 tbsp soy sauce
1 tbsp sweet sherry
1 tbsp fresh cilantro, chopped
1 pinch sugar
8 None spring roll wrappers
1 None egg, beaten
None None sweet and sour and chili dipping sauces, to serve

Directions

1

Place the rice noodles in a heatproof bowl and cover with boiling water. Let sit for 4-5 mins then drain well. Meanwhile, heat 1 tbsp oil in a frying pan and brown the ground pork over high heat. Add the spring onions, garlic and vegetables and saute, stirring, for 4-5 mins. Add the noodles, prawns, soy sauce, sherry, cilantro and sugar and season.
2

Take one spring roll wrapper and place 2 tbsp of the filling in the center. Brush around the filling with beaten egg then fold in the sides and roll into a spring roll. Heat the remaining oil in a large frying pan and fry the spring rolls over a medium heat for 3-4 mins, turning frequently, until crisp and golden. Serve with sweet and sour and chili dipping sauces.