Pork spring roll with broccoli coleslaw

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
1 tbsp sesame oil
450g ground pork
1 tbsp minced garlic
Pinch five-spice powder
Freshly ground black pepper
1 tbsp freshly chopped Thai basil leaves
1 lime, juiced
1 bag store-bought broccoli coleslaw mix
6 egg roll wrappers
2 egg whites beaten with 1/2 tsp cornflour, for egg wash
Peanut oil, for deep frying

For the dipping sauce

Mushroom stock
1 tbsp hoisin sauce
3 tbsp fresh spring onions, finely chopped
1) Preheat a deep-fryer to 185C. Meanwhile, heat the sesame oil in a large frying pan over a medium-high heat. Add the pork and garlic, allow to cook for a few minutes then add the five-spice powder, black pepper, Thai basil and lime juice. Turn the heat off and add the broccoli coleslaw mix.

2) Lay the spring roll wrappers out on a flat surface. Add about 2 to 3 tbsp of the pork and coleslaw mix to each wrapper. Moisten the sides of each spring roll wrapper with the egg wash. Roll the wrapper over the mixture, bring in the sides and continue to roll until sealed.

3) Deep fry the spring rolls until golden brown, about 2 to 4 minutes. Remove from the oil onto a paper towel lined plate and serve with the dipping sauce.

For the dipping sauce:
1) In a bowl, add a splash of mushroom stock to the hoisin sauce.

2) Add the chopped spring onions and mix well.

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