My mom does the best spring rolls ever and I had never tried to make them myself as I always thought it was difficult, and that I couldn’t do as good ones as my moms. But last week I was just craving it so bad, and as I’m in Iceland and my mom is in Sweden I can’t get my moms spring rolls… So I decided to try it myself. I called mom and asked what I need to do. And I got surprised when it didn’t sound complicated at all.
So I went to the Asian store, usually all citys have at least one ‘Asian store’. And they have everything you need. At least the soya sauces, the wrapping and the noodles etc.
And guess what, my spring rolls tasted as good as my moms. <3
Makes around 25 rolls.
1 package of glass noodles, soaked in water for at least 30 min. (You can also cut them a little with a scissor as they are quite long).
500 g ground pork
0.5 dl oyster sauce
1 tsp white pepper
4 dl sliced cabbage
4 dl grated carrot
4 dl bean sprouts (you can usually find this in the ‘asian store’)
1 dl chopped spring onion
2 tbsp mushroom soya sauce
1 tsp fishsauce
1 package spring roll wrappers
oil for frying (about 8 dl)
- Heat a deep pan or wok pan with 2 tbsp of oil. Add the pork and stir until it start to get some colour. Add the oyster sauce and white pepper and stir to combine.
- When the pork is fried and no pink spots shows, add the soaked noodles and stir everything together.
- Add all the vegetables, the cabbage, carrots, onions and the bean sprouts. It will seems to be overloaded but it will soak down as it cooks. Try to stir everything to a nice mix.
- Add the mushroom sauce and the fish sauce, stir and taste. Add more sauce if needed.
- Let the mixture cool before you wrap it in the spring roll wrappers.
Now for the wrapping:
- Open the package of spring roll wrappers and put them on a your work space. Keep unused wrappers covered with a damp paper towel to keep from drying out.
- To assemble the spring rolls, place wrapper in front, in diamond formation. Add about 3 tbsp of pork mixture to the lower half of the wrapper, fold the lower end of wrapper over mixture. Roll into a cigar shape, folding ends over as you roll. To seal edges, use beaten egg. Continue with all the mixture. (See a small video on my food Instagram to see how you fold them, link at end on the page).
- Before you fry, make sure the oil is hot. Cook spring rolls on both sides until golden brown, about two to three minutes. Let them drain on paper towels. Serve with sweet chili sauce.