Shiitake and Pork Spring Rolls

Ingredients

500g minced pork

2 cloves garlic, minced

6 shiitake mushrooms, rehydrated

handful rice vermicelli, rehydrated

1/2 tsp white pepper

2 tsp white sugar

1 tablespoon soy sauce

2 tablespoons fish sauce

2 tbs oyster sauce

1/4 cup bean sprouts, cut into long lengths

1/4 cup coriander, roughly chopped

20 spring roll wrappers

vegetable oil for deep-frying

Method

Cook the pork mince with a little oil till browned.

Add the garlic and cook for a further 2 mins, remove from the heat.

Mix together the sugar, pepper, soy sauce, fish sauce and oyster sauce, stirring till the sugar dissolves and then pour over the meat and mix through.

Rehydrate the shiitake mushrooms by pouring boiling water over them and let them sit for about half an hour.

Rehydrate the vermicelli noodles as instructed on the packet, use hot water not boiling water. Once they are ready, chop the noodles to about 5cm lengths.

Remove the woody stems and then thinly slice the mushrooms.

Combine the mushrooms, coriander, vermicelli noodles and sprouts with the pork mixture and stir well to combine.

Separate one sheet of the spring roll wrapper and place a large tablespoon of mixture near one corner…

Roll over once…

Fold one edge toward the middle…

Fold the other edge toward the middle and then finish rolling up.

Brush the corner with water or lightly whipped egg white to seal the end.

Pre heat the oil for deep frying to 180°c / 355°f.

Gently place the spring rolls into the hot oil, careful not to over fill it or the temperature will drop and cook for about 4-5mins or till the pastry is golden brown.

Remove and drain on absorbent towel.

Serve with some dipping sauces.

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5.0 from 4 reviews

Shiitake and Pork Spring Rolls

 

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Prep time

30 mins

Cook time

12 mins

Total time

42 mins

 

Who can go past a delicious, crispy spring roll? Make a big batch of them as they freeze really well and you will a great entree on hand for when friends drop around.

Author: FinSki's

Recipe type: Finger Food | Entree

Cuisine: Chinese

Serves: 15

Ingredients

• 500g minced pork
• 2 cloves garlic, minced
• 6 shiitake mushrooms, rehydrated
• handful rice vermicelli, rehydrated
• ½ tsp white pepper
• 2 tsp white sugar
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• 2 tbs oyster sauce
• ¼ cup bean sprouts, cut into long lengths
• ¼ cup coriander, roughly chopped
• 20 spring roll wrappers
• vegetable oil for deep-frying

Method

1. Cook the pork mince with a little oil till browned
2. Add the garlic and cook for a further 2 mins, remove from the heat
3. Mix together the sugar, pepper, soy sauce, fish sauce and oyster sauce, stirring till the sugar dissolves and then pour over the meat and mix through
4. Rehydrate the shiitake mushrooms by pouring boiling water over them and let them sit for about half an hour
5. Rehydrate the vermicelli noodles as instructed on the packet, use hot water not boiling water. Once they are ready, chop the noodles to about 5cm lengths
6. Remove the woody stems and then thinly slice the mushrooms
7. Mix together the mushrooms, coriander, vermicelli noodles and sprouts with the pork mixture and stir well to combine.
8. Separate one sheet of the spring roll wrapper and place a large tablespoon of mixture near one corner.
9. Pre heat the oil for deep frying to 180 degree c / 355 degree f
10. Roll and fold the outter edges toward the middle and then finish rolling up.
11. Brush the corner with water or lightly whipped egg white to seal the end.
12. Gently place the spring rolls into the hot oil, careful not to over fill it or the temperature will drop and cook for about 4-5mins or till the pastry is golden brown
13. Remove and drain on absorbent towel
14. Serve with a choice of dipping sauces

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