🥢 Fried spring rolls
Fried spring rolls are thin wheat wrappers rolled around a filling of minced pork, shredded cabbage, carrot and glass noodles, then deep-fried until golden. The shell shatters when bitten, while the inside is savoury and soft. They are served hot as a starter or snack, usually with a sweet chili or vinegar dipping sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g minced pork
- 200 g cabbage, finely shredded
- 1 carrot, grated
- 50 g glass noodles, soaked and cut
- 12 spring roll wrappers
- 2 garlic cloves, 1 tsp grated ginger
- Salt, white pepper
- Oil for frying
Method
- Stir-fry the pork with garlic and ginger until cooked.
- Add the cabbage and carrot and cook 3 minutes; mix in the noodles, season and cool.
- Place 2 tbsp filling on each wrapper, fold in the sides and roll tightly; seal the edge with a little water.
- Deep-fry at 175 °C for 4–5 minutes until golden; drain on paper.
How to make it lighter
- Bake the rolls at 200 °C brushed lightly with oil instead of deep-frying.
- Use more cabbage and less pork in the filling.
- Choose a vinegar-based dip rather than a sugary sauce.
History
Spring rolls take their name from the Chinese tradition of eating them around the Spring Festival, the Lunar New Year. Many versions are now made across East and Southeast Asia.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →