Classic spring rolls
60 min · 11 g protein · 416 cals / serving
Takeaway spring rolls, crackling and blistered from the fryer: thin wheat wrappers around a savoury filling of pork, cabbage, carrot, bean sprouts and glass noodles, served hot with sweet chilli sauce for dipping.
Ingredients
Filling
- 1 tbsp canola oil
- 7 oz ground pork
- 2 cloves garlic, minced
- 1 1/2 tsp ginger, minced
- 3 1/2 cups cabbage, finely shredded
- 1 carrot, in matchsticks
- 1 1/2 cups bean sprouts
- 1 cup soaked glass noodles, soaked and snipped short
- 2 green onions, sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp granulated sugar
- 1 tsp sesame oil
- 2 tsp cornstarch
Rolls
- 12 spring roll wrappers (20 cm / 8 in) wonton wrappers, thawed
- 1 tbsp all-purpose flour, mixed with 1 tbsp water, to seal
- about 7 tbsp absorbed canola oil, from a pot of oil for deep-frying
To serve
- 6 tbsp sweet chilli sauce, to serve
Steps
- Heat the oil in a wok and stir-fry the pork until browned and cooked through, 4 minutes, then add the garlic and ginger for 30 seconds.
- Add the cabbage and carrot for 3 minutes, then the bean sprouts, noodles, green onions, soy sauce, oyster sauce, sugar, sesame oil and cornstarch, and toss until thick. Cool completely.
- Roll a heaped spoonful of filling into each wrapper, folding in the sides, and seal the tip with the flour paste.
- Heat 2 inch of oil to 350°F and fry the rolls in batches for 4–5 minutes, turning, until deep golden and blistered. Drain on a rack.
- Serve hot with the sweet chilli sauce.
Good to know
Why do my spring rolls burst in the oil?
Air or wet filling. Roll tightly, squeezing out air as you go, and make sure the filling is cold and drained.
Alternative
Per
- Calories
- 240
- Protein
- (11%)
- 6 g
- Fat
- (54%)
- 15 g
- Carbohydrates
- (35%)
- 22 g
- of which sugar
- 7 g
- Fiber
- 2 g
- Sodium
- 356 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2495 kcal goes into the pot and 1250 g of ingredients comes out as about 1040 g of food: 240 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.