Asian pork rolls

Prep: 30 mins
Cook: 10 mins
Asian pork rolls
For a great Thai starter or served with other dishes, these crispy rolls with pork and vegetables hit the spot.
 

2 tbsp cornflour

50g vermicelli rice noodles

100g minced pork

1 garlic clove, finely chopped

1 carrot, grated

50g oyster mushrooms, finely chopped

2 tbsp finely chopped coriander

2 tbsp light soy sauce

1 tsp sugar

¼ tsp ground white peppercorns

7-8 spring roll wrappers (found in an Asian market, buy extra and freeze) or Filo pastry is a good substitute

Vegetable oil, for frying

Iceberg lettuce and mint sprigs, to serve

Sweet chilli sauce, for dipping

Mix the cornflour with 3 tablespoons of cold water to make a paste. 

Put the kettle on to boil then place the noodles in a heatproof bowl. 

Pour over boiling water to cover and leave for 3 minutes and drain.

Cool under cold running water, then drain well. 

Tip into a large bowl and snip into small pieces with scissors or cut with a sharp knife then place into the bowl.

Add the pork, garlic, carrot, mushrooms, coriander, soy sauce, sugar and pepper.

Mix together well with your hands or use a food processor.

Take one wrapper out and put it on a board (keep the rest covered or they will dry out). If you are using filo pastry, gently cut into 4 square sections.

Put a heaped teaspoon of filling onto one side of each square, brushing the sides with paste as you go then roll and fold up.

Make the rest in the same way. 

Cover and chill until needed.

Heat about 3cm of oil in a wok or frying pan, add half the rolls and fry until crisp and golden, about 2-3 minutes.

Drain on kitchen paper and cook the rest.

Serve with lettuce leaves, mint sprigs and a small bowl of sweet chilli dipping sauce. 

Serves
4

Preparation Time
30 minutes

Cooking Time
10 minutes

Main ingredients
Flour, Eggs, Pasta & Noodles, Pork, Vegetables, Sugar

Recipe Type
Starters, Kids Food, Side Dish, Snacks

Cuisine
Asian

Level of Difficulty
Moderately Easy

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