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pork spring rolls

10 September, 2015

A recipe created by chef Vanessa Baxter as part of her Taste of the Orient culinary delights


• 600g minced pork

• 1.5 Tbs rice flour

• 3 garlic cloves

• 2 shallots, chopped

• 1 Tbs fish sauce

• 1/2 teaspoon sugar

• 1/2 teaspoon salt

• pepper

• 1 lettuce, leaves washed and dried

• 2 carrots, julienned and sprinkled with a little salt and sugar to soften

• mint leaves

• vermicelli, soaked in boiling water, rinsed in cold water

• peanuts, roasted and chopped

• 24 rice paper sheets

Preparation Steps

1. Combine the pork, flour, garlic, shallots, fish sauce, sugar, salt and pepper. Mix to merge and set aside. When you are ready to cook, divide the pork mixture into meatball size portions and shallow fry or grill to cook through. Remove and drain on a paper towel.

2. Prepare all other ingredients and assemble in front of you on a platter or in little containers.

3. Dip a rice paper sheet in warm water briefly. Pop onto a flat surface.

4. Place a little of all the ingredients on the bottom third of the wrapper. Bring the bottom of the wrapper up over the ingredients, fold up the sides and roll. Set aside as you prepare the rest of the rolls.


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