Quick and Easy

Chinese pork and water chestnut spring rolls

These crispy pork spring rolls are the ultimate crowd-pleaser.
Chinese Pork and Water Chestnut Spring RollsRecipes+
4
15M
15M
30M

Ingredients

Method

1.Whisk hoisin sauce and soy sauce in a bowl. Set aside. Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add bok choy, oyster sauce and ginger; stir-fry for 2 minutes or until just wilted. Remove wok from heat. Add carrot and chestnut; toss to combine.
2.Place spring roll wrappers on a clean work surface with a corner facing you. Divide pork mixture evenly along centre of each wrapper. Fold bottom corner over filling, then fold in sides. Brush edges with egg white; roll up firmly to enclose filling.
3.Heat extra oil in a wok or heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry spring rolls, in batches, for 3 minutes or until golden. Using a slotted spoon, transfer to paper towels. Serve spring rolls with hoisin dipping sauce.

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