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
- 200 g prawns chop
- 50 g crab meat optional
- 500 g minced pork
- 50 g rice noodles
- 75 g beansprouts
- 4 large eggs beaten, free range
- 1 large carrot shredded
- 1 medium onion finely chop
- 1 clove garlic chopped
- 50 g mushrooms
- 2 tbsp vegetable oil
- 2 pinches white pepper
- 1 tablespoon soy sauce
- 3 tablespoons fish sauce
- 20 fresh spring roll wrappers
- rapeseed oil deep fry
- 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.