Pork Spring Rolls

Vegetables, rice noodles and pork meat all wrapped together in a thin pastry make up this delicious and hearty pork Spring rolls recipe.

3 lbs ground pork
2 Tbsp. sea salt
1 Tbsp. black pepper, freshly ground
1 cup soy sauce
½ cup Worsteshire sauce
3 cups rice noodles (~100 g)
3-4 large carrots shredded
2 cups cooking onions, finely chopped
3-4 green onions, chopped (optional)
1 lbs bean sprouts
spring roll pastry large size
1 egg, beaten
Canola oil for deep frying

Place ground pork, salt, pepper, soya sauce and worcestershire sauce in a stand mixer to blend together.

In the meantime, soak rice noodles in a bowl of hot water for 10 minutes.

Strain the noodles and cut into 2" long strands.

Add noodle, carrots and onions to the meat mixture and blend together.

Add bean sprouts and mix only until combined. Do not over mix.

Assembly:
Peel apart the pastry layers and place them on a flat surface for assembling the rolls.

Take 2 Tbsp. full of mixture and place it on top of pastry towards the bottom center. Begin by folding the sides inward and rolling upward. When almost at the top edge, dip it into a bowl of beaten egg to seal the edges.

Cooking:
Place enough oil into a deep frying pan to submerge half the thickness of the Spring rolls while cooking.

Heat the oil on medium setting. When oil is hot, add the spring roll into the hot oil. Let it cook for 7 minutes on one side.

Turn Spring rolls on the other side and cook for another 7 minutes. The pastry will turn a golden brown colour. Remove from the pan and place on a paper towel lined tray to absorb oil. Continue cooking until all Spring rolls are made; layering with paper towels.

Remove paper towels before serving and serve while hot.

Makes 40 pieces.