Pork Spring Rolls

Name: Pork Spring Rolls
Cuisine: Vietnam
Ingredients: 4 chestnut, shiitake or oyster mushrooms, finely chopped; 4 chestnut, shiitake or oyster mushrooms, finely chopped; 350 g (12oz) lean pork, such as tenderloin, cut into very thin strips; 350 g (12oz) beansprouts; Vegetable oil for deep-frying; 2 teaspoons chopped fresh root ginger; 1 teaspoon cornflour; 1 tablespoon dark soy sauce; 1 teaspoon soft brown sugar; Salt; 4 chestnut, shiitake or oyster mushrooms, finely chopped; 3 spring onions, finely chopped; 2 cloves garlic, finely chopped Rice papers for wrapping; 2 cloves garlic, finely chopped Rice papers for wrapping; A little beaten egg

Preparation info

Difficulty
Medium

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

350 g (12oz) lean pork, such as tenderloin, cut into very thin strips
350 g (

Asia
Vietnam
Starter
Main course
Spring
South East Asia

Method

Put the pork, beansprouts, mushrooms, spring onions, sugar and salt in a large bowl and toss well together. Blend the cornflour with the soy sauce and stir it into the pork mixture. Leave to marinate for not less than 30 minutes.

Heat 2 tablespoons oil in a wok or frying pan. Stir-fry the gi