This is another recipe I have made for the recipe swap I am in this month. I loved this one, wonderful spring rolls, I don’t like vermicelli noodles so I softened some bean sprouts and used these instead. I made the suggested dipping sauce that went with these which was lovely, but I think they would also go well with a sweet chili sauce. If you would like to see the original recipe or more recipes by this chef click here.

Ingredients

1lb ground lean pork
1 Cup carrot (finely grated)
1/2 Cup rice vermicelli (cooked)
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
1 Minced garlic clove (or 1/4 teaspoon garlic powder)
1 Teaspoon finely chopped gingerroot (or 1/4 teaspoon ground ginger)
2 Green onion (finely chopped)
1 Large egg (fork beaten)
25 Spring roll wrappers (6 inch size)(I used larger ones.)
Cooking oil (for deep frying)

Method

1. In large bowl add first nine ingredients mixing well.

2. Place about 2 tablespoons filling in centre of each spring roll wrapper.

3. Fold bottom corner up over filling, fold in both sides.

4. Dampen edge of wrapper and roll tightly to seal

5. Repeat with remaining filling and wrappers.

6. Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.

Dipping Sauce

1 Cup water
3 Tablespoons rice vinegar
1/4 Cup fish sauce
1 Tablespoon carrot (finely grated)
1 Tablespoon granulated sugar
1 Minced garlic clove (or 1/4 teaspoon garlic powder)
1/4 Teaspoon dried crushed red pepper flakes

Method

1. In a small bowl add the seven ingredients.

2. Allow to stand for 15 minutes to blend flavors

3. Makes 1 1/2 cups.

Serve on serving platter with dipping sauce.

All photos taken by me unless otherwise stated.