Ahead of Time Chinese Deep Fry Noodles Pork Prawn Seafood Vegetables

Prawn and Pork Spring Rolls

Written by Guest

Prawn and Pork Spring Rolls is a firm favourite in my family. I prepare them a night in advance and have them ready in the fridge for when friends and family pop round. The mix of prawn and pork with the slight crunch of the vegetables and the oriental soy and fish sauces makes this

Prawn and Pork Spring Rolls

A restaurant and takeaway favourite that you can make at home any time.
4.81 from 76 votes
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Course: Side Dish
Cuisine: Chinese
Keyword: Noodles, Pork, Prawns, Seafood
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 20 Rolls
Calories: 124kcal

Ingredients
 

Instructions

  • Soak the noodles in hot water for 15 minutes and drain.
  • Mix the noodles, eggs, prawns, pork, crab meat, carrot, beansprouts, pepper, mushrooms, onion, vegetable oil, soy sauce, fish sauce and garlic in a large bowl.
  • Using a little water, dampen the wrappers to make them pliable. Keep the others damp until needed.
  • Place between 2 to 3 tablespoons of the mixture into each wrapper.
  • Roll the wrapper up making sure you fold in the ends to keep it tight. They should stay together.
  • Roll the remainder of the wrappers, and place in the fridge under a damp towel and clingfilm to firm up.
  • Leave for 15 – 20 minutes.
  • In a large saucepan, heat the oil to 190 C or use a deep fat fryer.
  • Fry the spring rolls a few at a time until lovely and golden brown. Will take 2 – 3 minutes.
  • Drain on paper towel and eat while still hot.

Nutrition

Calories: 124kcal | Carbohydrates: 4g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 402mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg