Crispy Pork Spring Rolls

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Crispy Pork Spring RollsRecipe
Photo: Kiyoshi Togashi; Styling: Sarah Smart
Serve with spicy Sriracha sauce or sweet red chili sauce. You can assemble spring rolls and freeze them until you're ready to cook and serve.
Serves 26 (serving size: 1 roll)


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5 cups peanut oil
1 ounce bean thread noodles
2 medium shallots, peeled and coarsely chopped
2 garlic cloves, chopped
1 stalk peeled fresh lemongrass, coarsely chopped
1 (3.5-ounce) package shiitake mushrooms, stems removed
2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 teaspoon sambal oelek (such as Huy Fong chile paste)
1/2 teaspoon kosher salt
1 (1-inch) piece fresh ginger, peeled and grated
2 1/2 cups grated carrot (about 3 medium)
1 pound lean ground pork
26 frozen square spring roll pastry wrappers, thawed


Hands-on: 45 Minutes
Total: 45 Minutes

1. Place peanut oil in a large Dutch oven or deep fryer. Clip a candy/frying thermometer to the side of pot; heat oil to 385°.

2. Place noodles in a bowl, and pour enough boiling water over to cover by 1 inch. Let stand 20 minutes; drain well. Cut noodles with scissors into 1-inch pieces. Set aside.

3. Combine shallots, garlic, and lemongrass in a food processor, and process until finely chopped. Add mushrooms; pulse until finely chopped. Add sesame oil and next 4 ingredients (through ginger); process until well combined. Combine noodles, mushroom mixture, carrot, and pork in a large bowl, stirring until well blended.

4. Working with 1 spring roll pastry at a time (cover the remaining wrappers with a damp towel so they don't dry out), place the wrapper on a smooth work surface in a diamond pattern, with a corner edge pointing up and another pointing down. Place about 2 tablespoons pork mixture in the middle of pastry. Brush top point of pastry with water. Fold sides of pastry over filling; roll up jelly-roll fashion, starting from bottom. Gently press seam to seal. Repeat procedure with remaining pastry and ­filling to form 26 rolls.

5. Working in batches, place 5 spring rolls in 385° oil; fry 7 minutes or until golden and crisp, turning as necessary. Make sure oil temperature does not drop below 375°. Remove rolls with a slotted spoon; drain on a rack over paper towels. Return oil to 385°. Repeat the procedure with remaining spring rolls and oil, making sure oil temperature does not drop below 375°. Serve immediately.

Created date

August 2012

Nutritional Information

Calories 108
Fat 5.5 g
Satfat 1.3 g
Monofat 1.7 g
Polyfat 1.4 g
Protein 4.6 g
Carbohydrate 10.5 g
Fiber 0.3 g
Cholesterol 13 mg
Iron 0.2 mg
Sodium 98 mg
Calcium 10 mg