Easy pork spring rolls
Ingredients
Instructions
- 600 g Pork without bones or gristle
- 30 discs of rice paper about 15 cm in diameter
- 3 shallots
- 1 small red pepper
- 1 Lemongrass stick
- 2 tbsp. tablespoon coriander leaves
- 1 carrot
- 50 g Rice vermicelli
- 2 tbsp. tablespoons salted soy sauce
- 1 tbsp. nuoc mam soup
- 1 frying oil bath
- 1 tbsp. cornstarch
- Cut the pork into large cubes.
- In the bowl of a food processor, combine the pork in large cubes, the finely chopped lemongrass, the coriander leaves, the red pepper stripped of its seeds, the shallots and the pressed garlic. Mix until a homogeneous mixture is obtained.
- Add the soy sauce and the nuoc-mâm, set aside in the fridge.
- Immerse the rice vermicelli in a large bowl of boiling water for 3 min, then drain. Chop them into sections of about 3 cm and add them to the chicken mixture.
- Finely grate the carrot and add it to the previous mixture.
- Chop the shiitake mushrooms and add them to the previous mixture.
- Clear your work surface, and place a large bowl of boiling water there.
- Dip a sheet of rice in it, and place it in front of you on the dampened work surface or on a clean, damp cloth.
- Place a tablespoon of filling on the edge of the sheet, near you spread it into a cylinder.
- Roll the sheet tightly to the middle. Then fold the ends of the pudding inwards, and continue to roll.
- Brush the edge of the sheet with the mixture of 2 tbsp. tablespoon of water added with 1 tablespoon of cornflour, to weld it.
- Repeat the process until all the filling is used up, then heat the oil. Immerse the spring rolls in it for 5 min 6 by 6, then drain them for a few moments. Put them back in the oil again and cook for about 5 to 10 minutes, until they are golden brown.
Easy pork spring rolls
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