Chinese Pork and Leek Spring Rolls
Snack

Chinese Pork and Leek Spring Rolls

These deep-fried crispy, crunchy, savory spring rolls made with ground pork and fresh vegetables are a perfect snack or appetizer. They are perfect for potlucks.

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 spring rolls that were sent to our table, I was instantly in love. I have tried many spring rolls since but have never been able to compare them to the first one I tasted. I have tried to imitate those here.

The Ingredients

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

Spring roll ingredients
Spring rolls ingredients
Marinating the pork

The first step to making perfect tasting spring rolls is to marinate the pork. 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 the pork sit for about ten or so minutes.

While the pork 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.

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.

Cooked pork
Cooked pork

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 the spring rolls.

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 spring roll mix to cool and come to room temperature.

Pork with vegetables
Pork with vegetables
Filling the spring rolls

Now that the spring roll mix is ready, we can start filling them. Open the package of store-bought spring roll 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.

Rolling the spring rolls
Rolling the spring rolls – first roll

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

Rolling the spring rolls
Rolling the spring rolls – second fold

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

Wrapped spring roll
Wrapped spring roll

Heat some oil in a deep pan to about 350 degrees F. If you don’t have a thermometer, 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.

Chinese Pork and Leek Spring Rolls
Chinese Pork and Leek Spring Rolls

Chinese Pork and Leek Spring Rolls

Recipe by DeeptiCourse: SnackCuisine: AsianDifficulty: Medium
Servings

24

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

90

kcal
Total time

1

hour 

10

minutes

These deep-fried crispy, crunchy, savory spring rolls made with ground pork and fresh vegetables are a perfect snack or appetizer. They are perfect for potlucks.

Ingredients

  • 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 spring roll wrappers

Directions

  • Marinade
  • Add all 4 ingredients into a large bowl and mix well. Cover with a cloth and set aside for about 10 mins.
  • Making the mix
  • In a large pan add the oil and heat. Add crushed garlic to it and cook for a min.
  • Add the marinated pork to the pan and cook for about 5 mins. Do not cook the pork all the way.
  • Add the leeks to the pan and cook for about 2 mins – just to get rid of the raw taste.
  • Add the cabbage, mushrooms, and carrots to the pan. Mix well and remove the pan from the heat.
  • Add the soy sauce, sesame seed oil, and white pepper. Mix well and set aside to allow the spring roll mix to cool.
  • Rolling the spring rolls
  • Once the mix has cooled, open the package of spring roll wrappers. Take one out and keep the rest under a damp cloth so that they don’t dry out.
  • Place about 3 tablespoons of mix 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.Rolling the spring rolls
  • Fold the sides into the center of the spring roll.Rolling the spring rolls
  • Using your finger, apply a little water to the corner that is left unwrapped. Wrap the spring roll and ensure that it is completely sealed. Place the wrapped spring roll onto a tray and cover it with a dry cloth.Wrapped spring roll
  • Repeat steps 2-4 until all the wrappers and mix are gone.
  • Heat some oil in a deep pan to about 350 degrees F. If you don’t have a thermometer, 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.

Notes

  • – These spring rolls can be frozen for up to 4 weeks. To freeze them, place them on a tray in a single layer and place the tray in the freezer till the spring rolls are frozen. Once they are frozen, you can put them into a Tupperware container and keep them for later use.

– Check out other snack recipes here.

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