Pork Spring Rolls


  • 25 g onions, chopped finely
  • 3 cloves garlic, crushed
  • 1 cm ginger, scraped and shredded
  • 2 red chillies, shredded
  • oil for frying
  • 225 g pork, finely minced
  • 5 g turmeric
  • 10 spring roll wrappers, cut in half
  • flour and water paste to seal Sauce
  • 100 ml vinegar
  • 1 1/2 cloves garlic
  • salt and black pepper
  • 6 pieces chilli, sliced


  • Fry the onions, garlic and ginger with the chillies and oil. 
  • Add the pork, cook for 5 minutes, stirring until the meat changes colour.
  • Add seasoning and turmeric. Cook for 2 minutes, and cool.
  • Fill rolls, sealing with flour and water paste.
  • Deep fry in hot oil until they turn crispy and brown.
  • Mix together all the sauce ingredients and serve in a small bowl as a dip for the rolls

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