250g x Riverview Farms Pork Roast
100g x Wombok - chopped finely
100g x Carrots - fine julienne
100g x Beansprouts
handful of Coriander - chopped finely
1 tsp - grated x Ginger
2 tbsp x Soy
1 tbsp x Oyster sauce
1 tsp x Olive oil
1 tsp x Cornflour
Sweet chili sauce
Canola oil
2 tsp x Cornflour
1 tbsp x Water x
Measuring utensils
Chef knives
Chopping board
Frying pan
Deep saute/saucepan
Tongs
Wooden spoon
- 1
Fry the carrots, beansprouts, cabbage & ginger in 1 tbsp olive oil for 2-3 minutes or until soft
- 2
Add oyster sauce, soy sauce & cornflour. Stir to combine and cook for a further minute. Allow to cool on a tray
- 3
Slice leftover pork thinly and then into matchstick sized pieces
- 4
Once vegetables are cool stir pork and chopped coriander into vegetable mix
- 5
Mix the water/cornflour together and set aside
- 6
Place 1 spring roll paper onto chopping board in diamond shape
- 7
Place a heaped tablespoon of vegetable/pork mix at the bottom of the diamond
- 8
Roll the mix out into a cylinder and gently roll the spring roll paper over the mixture pushing gently to remove any air
- 9
Roll the paper until you are half way up the diamond, fold the edges over and continue to roll. Rub some of the cornflour/water mix along the edges of the paper and fold over to seal
- 10
Allow the spring rolls to sit out for a few mins at room temperature before frying - this allows them to dry up a little. Less moisture means less chance of them bursting
- 11
Heat a deep saucepan with about 2" of oil to 180c and fry spring rolls in batches (so they don't stick together) for approx. 2 minutes or until golden brown
- 12
Remove from heat, place on wire rack to cool slightly and serve with some sweet chili sauce
