Name: Spring rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 500 gram minced pork; 500 gram green king prawns; 1 red pepper; 8 shallots; 125 gram mushrooms; 2.5 centimetre piece green ginger; 250 gram can water chestnuts; 1/2 cabbage (preferably chinese cabbage); 3 tablespoon dry sherry; 1 tablespoon soy sauce; 1 teaspoon sugar; 1/2 teaspoon salt; 1 tablespoon oil; 455 gram packet spring roll wrappers; 2 tablespoon cornflour; 1/2 cup water; oil, for deep-frying

You’ll love this vintage Chinese spring roll recipe, straight from The Australian Women’s Weekly Chinese Cooking Class book.

These crispy fried spring rolls full of pork, noodles and vegetables make an ideal snack or starter. A great way to use minced pork that you may not have thought of.

Looking for vegetarian spring rolls, pork and noodle spring rolls or more Chinese recipes

Remember these retro recipes from The Weekly’s ‘Chinese Cooking Class’ cookbook? From a gorgeous collectors’ edition, these favourites will taste just as good today as when they were first printed. Choose from ginger beef, lemon chicken and a gorgeous array of spring rolls and soups for an easy, delicious and winning midweek dinners the entire family will adore.

Ingredients

500 gram minced pork

500 gram green king prawns

1 red pepper

8 shallots

125 gram mushrooms

2.5 centimetre piece green ginger

250 gram can water chestnuts

1/2 cabbage (preferably chinese cabbage)

3 tablespoon dry sherry

1 tablespoon soy sauce

1 teaspoon sugar

1/2 teaspoon salt

1 tablespoon oil

455 gram packet spring roll wrappers

2 tablespoon cornflour

1/2 cup water

oil, for deep-frying

Method

1.Shell prawns, remove back vein and chop prawns into small pieces.

2.Chop shallots, seed and finely chop red pepper and slice mushrooms thinly.

3.Peel and grate green ginger, chop water chestnuts and shred cabbage finely.

4.Put all prepared ingredients into bowl; add pork mince, sherry, soy sauce, sugar and salt, and mix well.

5.Heat oil in pan, cook pork mixture for 3 to 4 minutes, stirring. Remove from pan, cool.

6.Put cornflour and water into bowl, mix well. Spoon tablespoonfuls of pork mixture evenly across one corner of spring roll wrapper, roll up in an envelope shape, making sure edges have been brushed with cornflour mixture.

7.Put into deep hot oil, fry until golden brown and cooked through (approximately five minutes).

Spring roll wrappers are available at Chinese food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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