Spring Rolls

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Servings: 12 servings Difficulty: Advanced
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Crispy, battered spring rolls with a savory pork and vegetable filling.
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Spring Rolls

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 727.6

Description

These homemade spring rolls offer a delightful twist on the classic appetizer by dipping the rolls in a light biscuit batter before frying, resulting in an extra-crispy, golden exterior. The filling combines ground pork, fresh bean sprouts, and onions, seasoned with soy sauce and sherry for a rich, umami flavor profile. Perfectly balanced between savory and crunchy, these rolls are ideal for parties, potlucks, or as a satisfying starter. They pair wonderfully with dipping sauces like soy sauce, hot mustard, or sweet chili sauce.

Directions

  1. Combine ground pork, 1 teaspoon soy sauce, dry sherry, and garlic salt in a bowl; mix well and let stand for 15 minutes.
  2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
  3. Brown the pork mixture in the hot oil, breaking it up with a spoon.
  4. Add bean sprouts, sliced onion, and 1 tablespoon soy sauce to the skillet.
  5. Stir-fry until vegetables are tender-crisp, then drain and allow the filling to cool completely.
  6. Dissolve cornstarch in 1/4 cup of water to create a slurry for sealing.
  7. Place about 1/3 cup of the cooled pork mixture on the lower half of an egg roll skin.
  8. Moisten the left and right edges of the skin with the cornstarch mixture.
  9. Fold the bottom edge up to just cover the filling.
  10. Fold the left and right edges in about 1/2 inch, then roll up tightly in a jelly-roll fashion.
  11. Moisten the top edge with cornstarch mixture to seal the roll; repeat with remaining skins and filling.
  12. In a small bowl, whisk together biscuit mix, beaten egg, and the remaining 1/2 cup water to form a thin batter.
  13. Dip each sealed roll into the batter, ensuring it is fully coated.
  14. Heat sufficient vegetable oil in a deep pot or wok to 370°F (188°C).
  15. Carefully lower a few battered rolls into the hot oil; fry for 5 to 7 minutes, turning often, until golden brown and crispy.
  16. Remove rolls and drain on paper towels.
  17. Slice each roll into 4 pieces before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 727.6kcal
% Daily Value *
Total Fat 42.6g66%
Saturated Fat 11.7g59%
Cholesterol 791.4mg264%
Sodium 979.2mg41%
Total Carbohydrate 40.1g14%
Dietary Fiber 8.8g36%
Sugars 13.5g
Protein 49.3g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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