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Pork and peanut spring rolls

  • 10servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, E, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 dried shiitake mushrooms

  2. 250g pork mince

  3. 1 cup finely shredded cabbage

  4. red capsicum, seeded, finely chopped

  5. cup unsalted peanuts, toasted,

  6. finely chopped 1 tablespoon oyster sauce

  7. 2 teaspoons soy sauce

  8. 1 teaspoon finely grated ginger

  9. 1 green onion, finely chopped

  10. 20 small spring roll pastry sheets

  11. 2 tablespoons water

  12. peanut oil, for deep-frying

  13. plum sauce, to serve

Instructions Jump to Ingredients ↑

  1. MAKES 20 Place mushrooms in a small bowl and cover with boiling water. Set aside for 15 minutes. Drain, discard stems and chop finely. Transfer to a medium bowl.

  2. Add pork, cabbage, capsicum, peanuts, sauces, ginger and green onion, mixing well.

  3. Spoon 1 level tablespoon of mixture across one corner of one pastry sheet. Roll up as a parcel to enclose filling, folding ends in. Brush corner of pastry with water to seal. Repeat with remaining pastry sheets and mixture.

  4. Heat oil in a wok or large saucepan on high until a small piece of pastry sizzles as soon as it is added. Deep-fry spring rolls in batches, for 2-3 minutes, until golden and cooked through. Drain on paper towel. Serve with plum sauce.

  5. TOP TIP The filling can be made 3 hours ahead and chilled, covered.

  6. Spring rolls can be prepared 1 hour before deep-frying and refrigerated, covered with a slightly damp tea towel.

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