Pork Spring Rolls

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


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


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 ginger and garlic over a high heat for a minute.

Add the pork, vegetables and marinade and stir-fry for 4 minutes, until most of the liquid has disappeared and the pork is cooked. Allow to cool.

Dip the rice papers one at a time into cold water to soften them and pat dry with a kitchen towel. Place a spoonful of pork mixture in the centre of each rice paper. Fold the edge nearest you to the centre. Fold both sides in towards the centre, then roll up, sealing the last edge with a little beaten egg. Make all the rolls in a similar way.

Heat about 5 cm (2 inches) oil in a wok or deep-frying pan and deep-fry the pork rolls, a few at a time, for 2–4 minutes, or until golden brown. Turn the rolls during cooking to ensure even browning. Drain well on kitchen paper and eat warm.