Crispy Pork Spring Rolls with Plum Sauce
These crispy Thai-style spring rolls are filled with ground pork, glass noodles, and vegetables, then deep-fried to golden perfection and served with a tangy-sweet plum dipping sauce.
Ingredients
Filling:
- 25 g glass noodles (soaked in warm water, then cut)
- 100 g ground pork
- 50 g black fungus mushrooms shredded
- 150 g cabbage shredded
- 100 g bean sprouts (tips removed)
- 100 g carrot julienned
- 7 black peppercorns
- 25 g garlic coarsely chopped
- 10 g sea salt
- 15 g coriander root
- 2 tbsp fish sauce
- 15 g fried garlic
- cooking oil
- 1/2 tsp sugar
Spring Roll Wrappers & Sealing Paste:
- spring roll wrappers 6-inch (15 cm) diameter
- 30 g all-purpose flour
- 50 ml water
- 1/2 tsp sugar
Plum Dipping Sauce:
- 100 g sugar
- 100 g preserved plum
- 60 ml water
Instructions
Make the Filling:
- Using a mortar and pestle or food processor, pound the black peppercorns, coriander root, garlic, and sea salt into a rough paste.
- Heat a small amount of oil in a pan. Sauté the paste until fragrant.
- Add the ground pork and stir-fry until cooked.
- Stir in the cabbage, carrots, mushrooms, and bean sprouts. Cook for 2–3 minutes until slightly softened.
- Add the soaked glass noodles, fish sauce, and sugar. Stir well until the mixture is dry. Remove from heat and let it cool completely.
Prepare the Sealing Paste:
- Mix flour, water, and sugar in a small bowl to form a thick paste.
Assemble the Spring Rolls:
- Place a wrapper on a clean surface with the rough side facing inward.
- Add about 2 tablespoons of filling in the center. Fold in the sides, then roll tightly into a log.
- Seal the edge with the flour paste. Repeat with the remaining filling and wrappers.
Fry the Spring Rolls:
- Heat oil in a pan over medium heat (about 170–180°C / 340–355°F).
- Deep-fry the spring rolls in batches until golden brown and crispy.
- Remove and drain on paper towels. Serve hot with plum sauce.
Plum Dipping Sauce:
- Mash the preserved plum with the sugar in a bowl until well blended.
- Transfer to a small saucepan. Add water and bring to a boil over medium heat.
- Lower the heat and simmer, skimming any foam, until the sauce is slightly thickened and glossy.
- Let cool to room temperature before serving.
Notes
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