Chinese Pork Spring Rolls

I remember the first time I tasted spring rolls. It was at the first Chinese restaurant that opened up in Nairobi. We were all so excited to try something new and different. When I tasted the ones that were sent to our table, I was instantly in love. I have tried many types since but have never been able to compare them to the first one I tasted. I have tried to imitate those here.

The Ingredients for Chinese Pork Spring Rolls

Ground pork, leeks, fresh vegetables, and the right kind of flavors is what it takes to make these delicious crunchy spring rolls.

Ingredients Lits for Chinese Pork Spring Rolls:

• Marinade
• 1 tablespoon soy sauce
• 1 teaspoon white pepper
• 1 tablespoon rice wine
• 450 grams pork
• Other ingredients
• 2 tablespoons vegetable oil
• 2 garlic cloves
• 1/2 cup sliced leeks
• 1/2 cup chopped green cabbage
• 1/2 cup grated carrots
• 1/2 cup finely chopped mushrooms
• 1 tablespoon soy sauce
• 1 tablespoon sesame seed oil
• 1 teaspoon white pepper
• 1 package of spring roll wrappers

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Marinating the Pork for this Chinese Recipe

The first step to making a perfect tasting snack is to marinate the meat. To make the marinade, in a large bowl, mix together one tablespoon of soy sauce, one teaspoon of ground white pepper, one tablespoon of rice wine, and 450 grams of ground pork. Cover the bowl with a cloth and let it sit for about ten or so minutes.

While it is marinating, get the other ingredients ready. Finely chop two cloves of garlic. Finely slice about half a cup of leeks – about one leek. Only use the white and light greens of the leek. Finely chop about half a cup worth of green cabbage. Grate about a half cup of carrots. And finally, chop about a half cup worth of mushrooms into small cubes – about half a centimeter.

Cooking the Pork for this Appetizer Recipe

In a large pan, heat about two tablespoons of vegetable oil. Once it’s hot, add the chopped garlic and cook for about a min. Once the garlic has softened, add the marinated pork to the pan and cook for about five or so minutes. You do not want to cook the pork all the way.

Now, you can add the leeks to the pan and cook for about two mins – just to get rid of the raw taste. Then add the cabbage, mushrooms, and carrots to the pan. Mix well and remove the pan from the heat. The idea is to just get the vegetables mixed into the pork but not cook. You want the vegetables to remain raw and crunchy. Everything will cook more when you fry them.

Once the pork has been removed from the heat, add one tablespoon of soy sauce, one tablespoon of sesame seed oil, and one teaspoon of white pepper to the pan. Mix well and set aside to allow the mix to cool and come to room temperature.

Filling the Snack Sheets

Now that the mix is ready, we can start filling them. Open the package of store-bought wrappers. Take one out and keep the rest under a damp cloth so that they don’t dry out. Place about three tablespoons of pork mixture onto the wrapper close to the bottom. Roll the bottom onto the mix and press in a little to ensure that the filling is hidden by the wrapper.

Fold each of the sides of the wrapper into the center, to form a sort of pocket.

Using your finger, apply a little water to the top corner that is left unwrapped. Wrap it and ensure that it is completely sealed. Place the wrapped roll onto a tray and cover it with a dry cloth. And continue to make the rest of them until all the wrappers and the pork mix are gone.

Heat some oil in a deep pan to about 350 degrees F. Don’t have a thermometer? Worry not. To test, drop a small piece of the wrapper into the pan to test. If it rises up right away, the oil is too hot. If it sinks, it’s not hot enough. the wrapper should rise up slowly when the oil is ready. Fry the spring rolls till the wrappers are browned. Enjoy with a side of sweet chili sauce.

Tried and Liked the Recipe?

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