Crispy Fried Spring Rolls with Pork and Vegetables

Ingredients

• 12 spring roll wrappers
• 1/2 lb (225g) ground pork
• 1/2 cup shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup chopped mushrooms
• 1/4 cup glass noodles (mung bean or vermicelli), soaked and chopped
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• Vegetable oil, for frying
• Dipping sauce (sweet chili or soy-vinegar)

Instructions

1. In a skillet, cook ground pork over medium heat until no longer pink. Add garlic, cabbage, carrots, mushrooms, and green onions. Stir-fry for 2–3 minutes.

2. Add chopped noodles, soy sauce, sesame oil, and white pepper. Mix well. Remove from heat and let the filling cool slightly.

3. Place 1–2 tablespoons of filling in the center of each wrapper. Fold the bottom up, sides in, and roll tightly. Seal edge with a bit of water.

4. Heat oil in a deep pan to 350°F (175°C). Fry rolls in batches until golden brown and crispy, about 4–5 minutes.

5. Drain on paper towels and serve hot with dipping sauce.

Notes

• Keep wrappers covered with a damp towel to prevent drying while assembling
• Can be made ahead and frozen before frying—fry directly from frozen
• Use chicken, shrimp, or tofu for variation
• Best enjoyed immediately while crisp