These crispy spring rolls full of tender shredded pork, noodles and vegetables make an ideal snack or starter. A great way to use up leftover pork.
Ingredients
Method
1.Place mushrooms in a small bowl; cover with warm water. Stand for 30 minutes.
2.Shred pork and thinly slice mushrooms. Place vermicelli in a medium heatproof bowl; cover with boiling water, stand until just tender, drain.
3.Heat oil in a large frying pan over medium heat; cook garlic, ginger, onion and half the chilli, stirring, for 2 minutes. Add celery and carrot; cook, stirring, for 2 minutes or until softened. Stir in ⅓ cup (80ml) of the reserved cooking liquid, with pork, mushrooms, vermicelli and 2 tablespoons of the coriander; cool.
4.Place a spring roll wrapper on work surface with a point facing you. Place ¼ cup of mixture on lower half of wrapper, fold sides in to the centre and roll up firmly. Moisten end of wrapper with water to secure. Repeat with remaining wrappers and filling.
5.Fill a large saucepan one-third full with oil; heat to 180°C/350°F (or until a cube of bread turns golden in 15 seconds). Deep-fry spring rolls, in batches, until golden brown and heated through. Drain on paper towel.
6.Skim fat solids from remaining reserved cooking liquid. Place liquid in a small saucepan; bring to the boil. Transfer to a small bowl; cool. Stir in remaining chilli, remaining coriander and sesame oil.
7.Serve deep-fried spring rolls with dipping sauce.
This recipe is not suitable to freeze.
Note
