Pork & Prawn Spring Rolls
Pork and Prawn Spring Rolls Recipe
Spring Recipes: Pork and Prawn Spring Rolls
These tasty spring rolls are packed with vegetables, seafood and pork. Perfect for a party or weekend lunch. Most major supermarkets sell frozen spring roll pastry. Delicious with a glass of refreshing Sauvignon Blanc such as Adelaide Hills 2009 Premium Sauvignon Blanc, or any of our other superb white wines.
60g rice vermicelli
4 eggs, beaten
1 onion, finely chopped
100g prawns, tinned or fresh, chopped
500g minced pork
2 tablespoons vegetable oil
1 carrot, shredded
60g crab meat, tinned or fresh
2 pinches white pepper
1 tablespoon soy sauce
2 tablespoons fish sauce
1 clove garlic, chopped
20 spring roll wrappers
vegetable oil for deep-frying
Soak the vermicelli for 30 minutes in warm water; drain.
In a large bowl, mix together the vermicelli, eggs, onion, mushrooms, prawns, pork, the 2 tablespoons of vegetable oil, carrot, crab meat, beansprouts, pepper, soy sauce, fish sauce and garlic.
One by one, moisten the wrappers with a damp tea towel and fill with 1½-2 tablespoons of the filling. Roll up the wrappers, and allow them to sit for 30 minutes.
In a large saucepan or deep fryer, heat the oil to 190 C.
Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on kitchen towel.
These are delicious wrapped in torn iceberg lettuce, Vienamese mint
, and dipped into a light sweet chilli sauce.
We picked our very popular Adelaide Hills 2009 Premium Sauvignon Blanc - a fresh and vibrant wine with citrus and herbaceous flavours. Or maybe enjoy with the dry and crisp Yarra Valley 2008 Sauvignon Blanc White Wine.You could also try another of our Sauvignon Blancs