Crispy and chewy pork rolls that are perfect for a picnic and a delicious way to use up seasonal watercress!
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Serves
4
Streaky Smoked Bacon
Spring Onions
Red Chilli
Carrot
Watercress
Pork Mince
Garlic
Ginger
Eggs
Cornflour
Soy Sauce
Fish Sauce
Rice Paper
Vegetable Oil
Sweet Chilli Sauce
Serves
4
Streaky Smoked Bacon
Spring Onions
Red Chilli
Carrot
Watercress
Pork Mince
Garlic
Ginger
Eggs
Cornflour
Soy Sauce
Fish Sauce
Rice Paper
Vegetable Oil
Sweet Chilli Sauce
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the bacon, spring onions, chilli, carrot and watercress. Add this into a bowl along with the minced pork.
Step 2.
Grate in the garlic and ginger, and mix in eggs, cornflour, soy sauce, fish sauce.
Step 3.
Mix the filling very well so it is evenly coated.
Step 4.
Preheat the oven to 230°C.
Step 5.
Fill a bowl with water and dunk the rice paper into the water only for 1 second.
Step 6.
Put onto your chopping board, after 30 seconds the paper will have hydrated and will be ready to use. If you oversoak then it will become too soft to handle.
Step 7.
Add two tbsp of the pork filling onto the paper. Wrap up the spring roll, it should stick to itself easily and then put to the side. Continue with the rest of the rolls, be careful not to place them next to each other otherwise they will stick.
Step 8.
Get a small bowl and fill it with vegetable oil.
Step 9.
Dunk the rolls into the oil and then place them directly onto your baking tray (this helps them get super crispy in the oven without having to deep fry!).
Step 10.
Bake for 12 mins, turning half way through.
Step 11.
Place onto your serving plate and serve with sweet chilli sauce.
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