Today I will share with you my savoury Pork Spring Rolls.
Everyone loves spring rolls. It’s a delicious Chinese appetizers filled with shredded vegetables and deep-fried to crispy goodness.
How to make SPRING ROLLS
Spring rolls have a crispy thin wrappers and a filling, it can be vegetable, chicken, turkey and Pork.
Served as an appetizer, as a meal or dim-sum, and sweet chili sauce for dipping.
I have been making Spring Rolls for years now. If we are having a party, family get together or need a dish for a potluck, then these crispy rolls can be a hit!
Can be pretty much daunting if it is your first time making it.
I still remember the first time I made this Spring Rolls.
For prepping the veggies, I have to start by mincing the carrots, then same thing with the peppers. I save the best for last because these onions always makes me cry. I don’t know, I tried so many tricks, and I even google on ” How do I stop onion tears?’
So I did follow some of those tips.
- By placing the onions in the fridge for 30 minutes before chopping or 10 minutes in the freezer if you are in a rush. Yes, in a rush…one time I forgot to take the onion out from the freezer and that leaves me one last onion, so I got no choice but to cut it right away. Then here it comes, onion tears…huhuhu
- Cut the onions under water – yes, I tried this and it works….. sometimes.
- Light a candle – I still want to try this, who knows…
- Use a chopper – this is now my go to 🙂 especially if I make batches of Spring Rolls. Easy peasy, just one touch at the chop button, voila!!
What about you guys, do you have any tricks or tips to stop onion tears??
If you do, please comment below. I would also love to hear your idea, and try it.
So few years back, when I was starting to make my very own Spring Rolls, It would take a long time for me to prep the veggies. Because I did not own a food chopper that time. I have to chop and mince the veggies manually. Then came wrapping the Spring Rolls, it was horrible. I made different sizes, some are wrapped so loose, some are so skinny, others a chubby. It was fun to look at. Well, I was still practicing and learning the tricks of wrapping the Spring Rolls. But there’s only one thing that I can tell you, It TASTE so damn good!!
After a few more tries, and of course, I’ve bought a food chopper and it did wonders for me. (bye-bye, manual chopping and mincing). I became an expert in wrapping these yummy Spring Rolls.
My friends always request for me to bring Spring Rolls if we have potlucks. It became a regular thing during gatherings. Then one day, my friend asked if I could make her some and that she will pay for it. So that was the start of my side hustle. I accept orders from time to time when I am not busy.
Making these rolls, as a first timer is not easy. But if you put a lot of effort to it, then it is really worth it. Wrap, Fry and EAT!!!
I’m telling you this, because I used to stress myself by just thinking about making it. Especially if I am craving for one, and nothing beats HOMEMADE Spring Rolls it is the best.
Please try my own version on How to make Spring Rolls. One bite of this savoury Spring Rolls, you will be amazed on how yummy it should taste.
How to Make Spring Rolls (Pork)
Ingredients:
500 g ground pork
1 med size onion
1 med size bell pepper (green or red)
3 med size carrots
½ tsp black pepper, salt, garlic salt & onion salt
½ tbsp soy sauce – low sodium
50 pieces of Spring Roll pastry wrapper
A bowl of water (for brushing the edge of the wrapper)
Oil for Frying
*Highlighted – ingredients can be adjusted to your own taste preference.
Instructions:
- Mince onion, bell pepper and carrots
- In a medium sized bowl – combine ground pork, minced carrots, bell pepper and onion.
- Add the rest of the ingredients.
- After combining all the ingredients, mix it using your hands. Let it sit for an hour or more. Then mix it back again – I do this, so that it will give time to absorb all your ingredients.
- Prepare your Spring Rolls wrapper – lay out and scoop 1 tbsp of meat filling in your wrapper, folding it from the sides and rolling it tightly, and brush a little amount of water on the edge so that it will stick.
- Repeat the process until your done.
- Deep fry ( if you have deep fryer ) or Pan fry until it is golden brown.
You can also bake it 350 degrees F (175 degrees C) – brushing your rolls with oil on all sides and bake it for 30 mins.
For Freezing: Lay all your rolls on a baking tray, covered. Then freeze it for 1 hour, and transfer to a freezer bag. You can store it for up to 3 months, but if you have a deep freezer you can store it for more than 6 months.
You don’t have to defrost your Spring Rolls. When you’re ready to cook, just take it out from the freezer 15 minutes before cooking, wipe out those ice crystals around, and you are set to cook.
Note: I normally make big batch of Spring Rolls then freeze it.
Enjoy 🙂
If you make this recipe, I’d love to see pics of your creations and please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz