Pork Spring Roll (with Peanut Sauce) Recipe
This crispy and flavorful appetizer pork spring roll (with peanut dipping sauce) recipe is sure to be a crowd pleaser! Hot out of wok, oven, or air fryer, these golden brown rolls filled with juicy pork, vegetables, and spices practically melt in your mouth. You can also freeze them as part of your meal prep!
Equipment
- 1 wok or frying pan
- 1 mixing bowl
Ingredients
For the peanut sauce
- ¼ cup water
- ¼ cup white vinegar
- ¼ cup sugar or granulate monk fruit
- 1 tsp sea salt
- 1 Thai chili pepper
- 1 tbsp garlic minced
- 2 tbsp peanut roasted and crushed
- 1 tbsp carrot or daikon shredded
For the pork spring roll filling
- 1 pack spring rolls wrappers 25 wrappers
- 1 lb ground pork
- 1 cup cabbage chopped or use a cup of store bought packaged slaw
- 1/2 cup carrots chopped or shredded
- 1 bundle bean thread
- 2 tsp chicken bouillon
- 1 tbsp garlic powder or 2 tbsp minced garlic
- 1 tbsp onion powder or half small onion (finely chopped)
- 3 tbsp oyster sauce or Hoisin sauce
- Ground black or white pepper to taste optional
- Vegetable oil for frying
- 1 tbsp all purpose flour to mix with water to make glue
- 1½ tbsp water room temperature
Instructions
Prepare the pork spring roll filling
- Soak the bean thread in room temperature for about 5-8 minutes.
- Mean while chop carrots and cabbage and put them in a mixing bowl.
- Once the bean thread begin to soften. Cut it into small pieces about half an inch long with the kitchen scissors.
- Add the bean thread and ground pork to the same bowl that already has carrot and cabbage. Season with chicken or pork bouillon, oyster sauce or Hoisin sauce, garlic powder, onion powder, and optionally a pinch of ground pepper. Remember that you can also use chopped fresh garlic and onion instead of the powder version. Also, optionally you can add an egg to this mixture as another binding agent if you feel that it's needed. However, in my personal experience, I found that the filling stick together just fine without it.
- Scoop a teaspoon of the filling and put it on a plate and microwave it for about 45 seconds to cook it. Taste to see if you'd like to adjust the taste of the filling.
Wrapping the pork spring roll
- In a small bowl, make an adhesive by combining 1 tablespoon of all purpose flour with one an a half tablespoon of room temperature water. Stir to combine. Set it a side.
- Get a cutting board or a silicone mat to set up the rolling station.
- To wrap the pork spring rolls, face a corner of the wrapper toward you. Add one to one and a half tablespoon of the filling about an inch or two from the corner. Roll it toward the center then fold in the side corners toward the middle, enclosing the filling into a tight packet. Use your fingers to gently press the side folds closed. As you near the top, continue rolling to fully close the wrap, sealing it with the flour paste as seen in the picture above. Or see the video for the clarification.
Frying the Pork Spring Rolls
- Use medium heat. In a frying pan or your choice of frying vessel (pot or wok), add the vegetable oil at least 2 inches from the bottom. Check to see if the oil is hot enough by feeling the air temperature above the wok and sticking a chop stick into the oil. If the oil is hot enough, you will see some bubbles around the chop stick. Or throw a small bit of the spring roll wrapper in a pan. If it starts frying and surrounded by bubbles, it's hot enough. Or measure with thermometer at 350 -375 degrees.
- Depends on the size of your frying vessel, drop spring rolls into hot oil to fry. Please, make sure not to over crowd the pan. Fry the spring rolls about 5 - 6 minutes on each side or until golden brown. Using medium or medium low heat will help to ensure that the pork filling is cooked through without burning the wrapper.
- Meanwhile, line paper towels over a baking sheet or big plates to put your spring rolls once cooked. This recipe makes 25 pork spring rolls. For me that takes 3 batches of frying or about 30 minutes.
Make the peanut dipping sauce
- Use medium heat. In a sauce pan, combine water, white vinegar, sugar, and salt together. Stir until all the sugar and salt dissolved.
- Add minced garlic and Thai chili. Let the mixture boiled for 2-3 minutes.
- Turn off the heat and add shredded daikon or carrot and crushed roasted peanut. Put the sauce in a small bowl to let it cool. You can make the dipping sauce while frying the spring rolls to save time as well.
Serve and eat
- You can have the pork spring rolls as is or use it as part of the lettuce wrap. In Asia, the spring rolls are often cut into thirds or fourths. Then on a lettuce leaf, add some cilantro and more shredded carrots. Followed by a piece of spring roll and drizzle with peanut sauce or the Thai sweet chili sauce. Enjoy!
Video
@stickyricethaikitchen Pork Spring Roll with Peanut Sauce For the peanut sauce ¼ cup water ¼ cup white vinegar ¼ cup sugar or granulate monk fruit 1 tsp sea salt 1 Thai chili pepper 1 tbsp garlic minced 2 tbsp peanut roasted and crushed 1 tbsp carrot or daikon shredded For the pork spring roll filling 1 pack spring rolls wrappers 25 wrappers 1 lb ground pork 1 cup cabbage chopped or use a cup of store bought packaged slaw 1/2 cup carrots chopped or shredded 1 bundle bean thread 2 tsp chicken bouillon 1 tbsp garlic powder or 2 tbsp minced garlic 1 tbsp onion powder or half small onion (finely chopped) 3 tbsp oyster sauce or Hoisin sauce Ground black or white pepper to taste optional Vegetable oil for frying 1 tbsp all purpose flour to mix with water to make glue 1½ tbsp water room temperature Get the printable recipe and tips from www.stickyricethaikitchen.com #springrolls#eggrolls#easyrecipe#asianrecipe#thairecipe#tiktokfood#simplerecipe#cocinando
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