Spring Rolls – Pork & Cabbage w Dipping Sauce
These spring rolls are always definitely a winner with the kids and they taste amazing. Loaded with veggies and full of flavour, they're a great dinner when you've got a bit of time on your hands as they take a little bit of time to prepare. If you're not a pork fan, you could use chicken mince, or if you're vegetarian, you could swap the pork for crumbled tofu. Enjoy!
Author: Wick Nixon
Serves: Makes 15-20
- 1-2 T sesame oil
- 600 gms premium pork mince
- 2 cloves garlic, finely chopped
- 1-inch piece ginger, finely chopped
- ½ small green cabbage, finely sliced
- 1 medium carrot, peeled and finely grated
- 2 T Worcestershire sauce
- 2 T soy sauce
- a good grinding of salt and pepper
- 2 spring onions, finely chopped
- 230 gm can water chestnuts, drained, rinsed and finely sliced
- juice of two limes
- 1 T cornflour whisked with 2 T water
- fresh coriander or mint, finely chopped
- 15-20 spring roll wrappers, or fresh spring roll wrappers for gluten-free, two per roll
- oil for cooking
- 3 T lime juice
- 2 ½ T fish sauce
- 2 t coconut sugar (or brown sugar)
- ¼ c water
- 1 clove garlic, finely chopped
- ½ t chilli flakes, optional
- Preheat oven to 150 C. To make the spring rolls, heat the sesame oil in a frying pan over a medium heat. Add the pork mince and stir-fry until the pork starts to lose its pink colour. Add the ginger and garlic and continue cooking for a further 2 minutes.
- Add cabbage and carrot and continue cooking until the vegetables soften. Add the Worcestershire sauce, soy sauce and season with salt and pepper. Add the spring onions, water chestnuts and lime juice and continue cooking until the pork is fully cooked – adjust seasoning if required.
- Mix cornflour with 2 tablespoons of cold water and stir into the pork and vegetables and cook until the mixture has thickened, approximately 1 minute. Stir through the coriander or mint, then set aside to cool. It's really important you don't make the spring rolls with hot mixture.
- While cooling, combine the dipping ingredients together in a small jar or dish. Set aside.
- To make the spring rolls, take 1 spring roll wrapper. Place a large spoonful of the filling in the middle at the back of the wrapper with the wrapper on a diagonal. Fold in the sides to encase the filling and roll up tightly, sealing the end with a little cold water spread on with your finger. Place seam side down on a plate or platter. Repeat with the remaining wrappers and filling.
If you're making them gluten free, soak your spring roll wrapper in hot water, lay onto a damp t-towel, add the filling along the back end of the wrapper (not diagonally), fold in the edges and then roll up, securing at the end. Repeat this process with another wrapper to make it thicker.
- To cook, heat some oil in a heavy based fry pan and cook the spring rolls on each side until lightly browned, keep an eye on them so they don't burn. Remove and place on a plate lined with paper towels. Keep warm in the preheated oven while you cook the rest. Alternatively you could cook them in the oven on 180 C for 20-25 minutes, turning half way through.
- Serve with salad or veggies on the side, along with the dipping sauce.
For other delicious recipes that the whole family will enjoy including breakfast, lunch, dinner, snacks or sweet treats, head to the RECIPES section.
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