Spring Rolls

With Riverview Farms Pork Roast

PrepTime 20 Mins
Serves 8
Cook Time 10 Mins

250g x Riverview Farms Pork Roast

100g x Wombok - chopped finely

100g x Carrots - fine julienne

100g x Beansprouts

handful of Coriander - chopped finely

1 tsp - grated x Ginger

2 tbsp x Soy

1 tbsp x Oyster sauce

1 tsp x Olive oil

1 tsp x Cornflour


Sweet chili sauce

Canola oil

2 tsp x Cornflour

1 tbsp x Water x

Essential Tools

Measuring utensils

Chef knives

Chopping board

Frying pan

Deep saute/saucepan


Wooden spoon

  1. 1

    Fry the carrots, beansprouts, cabbage & ginger in 1 tbsp olive oil for 2-3 minutes or until soft

  2. 2

    Add oyster sauce, soy sauce & cornflour. Stir to combine and cook for a further minute. Allow to cool on a tray

  3. 3

    Slice leftover pork thinly and then into matchstick sized pieces

  4. 4

    Once vegetables are cool stir pork and chopped coriander into vegetable mix

  5. 5

    Mix the water/cornflour together and set aside

  6. 6

    Place 1 spring roll paper onto chopping board in diamond shape

  7. 7

    Place a heaped tablespoon of vegetable/pork mix at the bottom of the diamond

  8. 8

    Roll the mix out into a cylinder and gently roll the spring roll paper over the mixture pushing gently to remove any air

  9. 9

    Roll the paper until you are half way up the diamond, fold the edges over and continue to roll. Rub some of the cornflour/water mix along the edges of the paper and fold over to seal

  10. 10

    Allow the spring rolls to sit out for a few mins at room temperature before frying - this allows them to dry up a little. Less moisture means less chance of them bursting

  11. 11

    Heat a deep saucepan with about 2" of oil to 180c and fry spring rolls in batches (so they don't stick together) for approx. 2 minutes or until golden brown

  12. 12

    Remove from heat, place on wire rack to cool slightly and serve with some sweet chili sauce

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