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Oriental Pork Spring Rolls
Oriental Pork Spring Rolls

Oriental Pork Spring Rolls

10 Review(s)
Cook Minutes 50 Min
Prep : 20 minutes Cook: 30 minutes
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Impress your family and friends with these tasty Oriental-inspired spring rolls. They are much easier than you may think − roll up your sleeves and give them a go.

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What do I need ?
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 tsp sesame oil
150 g pork mince
2 spring onions, chopped
½ - 1 Tbsp fresh minced ginger
1 clove garlic, crushed
2 Tbsp dark soy sauce
1 Tbsp Wattie's Creations Sweet Chilli Sauce
3 cups finely chopped green cabbage
1 small carrot, grated
1 Tbsp cornflour
1 cup mung bean sprouts
8 spring roll wrappers
Chilli Dipping Sauce:
¼ cup Wattie's Creations Sweet Chilli Sauce
juice of half a lime
½ Tbsp chopped fresh coriander
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How do I make it ?
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Step 1
Heat the sesame oil in a frying pan. Add the pork mince and spring onions. Quickly stir-fry until the pork colours. Add the ginger and garlic and continue cooking for a further 2 minutes.
Step 2
Add dark soy sauce, Wattie's Creations Sweet Chilli Sauce, cabbage and carrot. Continue cooking until the vegetables soften.
Step 3
Mix cornflour with 2 tablespoons of cold water and stir into the pork and vegetables with the mung bean sprouts. Remove from heat, season to taste and set aside to cool.
Step 4
Preheat oven to 200°C fan bake or 220°C conventional. Line a baking tray with baking paper.
Step 5
Take 1 spring roll wrapper. Place one eighth of the filling in the corner. Fold in the sides to encase the filling and roll up tightly, sealing the end with a little cold water. Place seam side down on the baking tray. Repeat with the remaining wrappers and filling.
Step 6
Brush liberally with oil and bake for 15-20 minutes or until golden and crispy, turning once during cooking.
Chilli Dipping Sauce:
Step 1
Mix ingredients together and refrigerate until ready to serve.
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