Crispy Pork Spring Rolls with Ginger
Golden, crispy spring rolls stuffed with juicy seasoned pork, tender cabbage, and aromatic ginger. Made from scratch with homemade wrappers, these crowd-pleasing appetizers are easier than you'd think. Serve with a tangy dipping sauce for the perfect bite.
🛒 Ingredients
8 servings
- 250 g all-purpose flour
- 1 tablespoon neutral oil
- 1 teaspoon salt
- 250 ml warm water
- 300 g ground pork
- 300 g finely shredded white cabbage
- 4 green onion stalks, chopped
- 1 teaspoon fresh grated ginger
- 1 tablespoon sake (or dry white wine)
- 2 tablespoons sesame oil
- Salt and black pepper to taste
- Frying oil
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Directions
- 1
Heat sesame oil in a skillet over medium-high heat. Add ground pork and cook, breaking it apart, until well browned.
- 2
Pour in sake, season with salt, and cook 3 minutes until the alcohol evaporates.
- 3
Add shredded cabbage and grated ginger. Stir-fry until the cabbage is soft and lightly caramelized.
- 4
Stir in green onions, remove from heat, and let the filling cool completely.
- 5
Make the wrappers: combine flour and salt, then gradually add warm water, stirring constantly. Add oil and mix until smooth and lump-free.
- 6
Heat a round non-stick pan over low heat. Pour a small ladle of batter, swirl to form a very thin crepe, and cook 1 minute on one side only. Repeat until batter is used up.
- 7
Place a heaped spoonful of cooled filling onto each wrapper. Fold in the sides and roll tightly into a firm cylinder.
- 8
Deep-fry rolls in hot oil (170 °C / 340 °F) for 3–4 minutes, turning halfway, until golden and crispy.
- 9
Drain on paper towels and serve hot with soy-ginger dipping sauce or sweet chili sauce.
💡 Chef's Tip
For a lighter option, brush rolls with oil and bake at 200 °C (400 °F) for 20 minutes. The filling can be made a day ahead and kept in the fridge.
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