Spring rolls recipe - ingredients, nutrition and when to eat it
Spring rolls are a Chinese dish made by wrapping vegetables and pork in thin wrappers and frying them until golden.
Spring rolls are a Chinese dish made by wrapping vegetables and pork in thin wrappers and frying them until golden. They are crisp on the outside and moist inside, making them an easy side dish for lunch or dinner.
Chinese · 35 minutes to cook
Nutrition (per 292.2g serving): 577.4 kcal · protein 19.1g · carbohydrate 53.4g · fat 31.7g · sodium 1107.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the stir-fried filling is too wet, the spring roll wrappers can tear easily, so spread the filling out on a wide plate and let it cool thoroughly.
Tips: Spring roll wrappers dry out quickly, so cover the unused wrappers with a damp cloth.
Tips: If the oil is not hot enough, the wrappers can turn soggy, so check that a small piece of wrapper floats up right away when added.
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Ingredients (1 serving)
- Spring roll wrappers — 3 pc
- Ground pork — 45 g
- Cabbage — 50 g
- Mung bean sprouts — 40 g
- Carrot — 20 g
- Onion — 20 g
- Glass noodles — 15 g
- Cooking oil — 25 g
- Soy sauce — 1 tsp
- Oyster sauce — 1 tsp
- Garlic — 1 tsp
- Ginger — 0.5 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 1 pinch