Crispy Pork Spring Rolls

Press GO to unleash the Mob step by step feature.

Step 1.

Finely chop the bacon, spring onions, chilli, carrot and watercress. Add this into a bowl along with the minced pork.

Step 2.

Grate in the garlic and ginger, and mix in eggs, cornflour, soy sauce, fish sauce.

Step 3.

Mix the filling very well so it is evenly coated.

Step 4.

Preheat the oven to 230°C.

Step 5.

Fill a bowl with water and dunk the rice paper into the water only for 1 second.

Step 6.

Put onto your chopping board, after 30 seconds the paper will have hydrated and will be ready to use. If you oversoak then it will become too soft to handle.

Step 7.

Add two tbsp of the pork filling onto the paper. Wrap up the spring roll, it should stick to itself easily and then put to the side. Continue with the rest of the rolls, be careful not to place them next to each other otherwise they will stick.

Step 8.

Get a small bowl and fill it with vegetable oil.

Step 9.

Dunk the rolls into the oil and then place them directly onto your baking tray (this helps them get super crispy in the oven without having to deep fry!.

Step 10.

Bake for 12 mins, turning half way through.

Step 11.

Place onto your serving plate and serve with sweet chilli sauce.

If you can find Chinese sausage, use this instead of bacon (you can find this in your local Chinese supermarket).

You can also use pre-cooked vermicelli noodles to speed up the process.

If watercress isn't in season anymore, substitute with any type of cabbage, thinly sliced.

4 Rashers Smoked Streaky Bacon
4 Spring Onions
1 Red Chilli
1 Carrot
200g Watercress
400g Minced Pork
5 Cloves of Garlic
3cm Knob of Ginger
2 Eggs
1 Tbsp Cornflour
2 Tbsp Soy Sauce
2 Tsp Fish Sauce
12 Sheets Of Rice Paper
Salt
Vegetable Oil
Sweet Chilli Sauce, To Serve