Pork & Prawn Spring Rolls
These spring rolls are full of juicy flavour and different textures. Crisp and totally delish. Make a double batch and store some in the freezer, a total winner!
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Servings: 20 Spring Rolls
Equipment
- TM5 or TM6
Ingredients
Spring Rolls
- 1 pack of spring roll wrappers 20 sheets
- 20 grams dried shitake mushrooms
- 60 grams dried vermicelli noodles
- 1 carrot peeled
- 4 spring onions
- ¼ cup coriander leaves and stems Stems well washed
- 6 cloves garlic peeled
- 2 long red chillies deseeded if desired
- 2 cm piece fresh ginger peeled if old
- 20 grams vegetable oil plus extra if deep frying
- 250 grams pork mince
- 80 grams cooked prawns peeled and chopped into small pieces
- 1 ½ tsp castor sugar
- 3 tbsp fish sauce
- 2 generous pinches white pepper
- 1 pinch salt
- handful of bean sprouts
- 2 tsp cornflour
Dipping Sauce
- 50 grams white castor sugar
- 1 tbsp soy sauce
- 1 tbsp tomato sauce heaped
- 100 grams pineapple juice
- 2 tsp cornflour
- 1 long red chilli thinly sliced deseeded if desired
Instructions
Spring Rolls
- Soak mushrooms in boiling water for 15 mins. Squeeze out excess water and finely chop. Place in a large mixing bowl (not the Thermomix Bowl) and set aside.
- Soak Vermicelli noodles in cold water for 15 mins (or as per packet instructions). Then pop them into a colander and set aside to drain.
- Cut carrot into 4 pieces and add to Thermomix Bowl. Chop 4 seconds/speed 4. Check that they are nicely chopped and add to the mixing bowl with the mushrooms
- Cut spring onions into 4 pieces and add to Thermomix Bowl with the coriander. Chop 4 seconds/speed 5. Scrape down and if needed repeat so they are nicely chopped. Transfer to the bowl with the mushrooms.
- Add garlic, chilli, ginger and oil to Thermomix Bowl. Chop 3 secs/speed 5. Scrape down. Cook 4 mins/ 120℃/speed 1/ simmering basket sitting on lid with no measuring cup. Add pork, (see next step)
- PORK:TM5: cook 6 mins/120℃/reverse/speed 1/simmering basket sitting on lid with no measuring cup. TM6: Search for Pad Kra Pow recipe on cookidoo. Select step 3 to cook the pork at high temp. Scrape up all that caramelization and flavour once that step is finished. You will not be doing any other steps in this recipe so exit.Tip pork onto a baking tray and spread out. Set aside to cool.
- Squeeze any remaining moisture out of noodles and cut to around 5cm long and add to the mushroom bowl. Also add the chopped cooked prawns, bean sprouts, fish sauce and 1 tsp cornflour. Mix well.
- Add cooled pork to mushroom bowl and mix well.
- Taste the mix and adjust seasoning to your desired taste.
Forming Spring Rolls
- Place spring roll wrapper on a flat surface so one of the corners is facing towards you (it should look like a diamond shape). Use about 2 tbsp filling and place the filling 5 cm from the corner closest to you.
- Roll the corner over the filling and gently press towards you to tighten; then do one more roll.
- Next fold both the left and right sides of the wrapper towards the middle.
- Mix the additional tsp of cornflour and water to make a slurry and with your finger, gently brush it onto the opposite corner of the wrapper to act as a glue to hold the roll.
- Continue rolling the spring roll into a tight cigar and place it sealed side down and place on a baking sheet or board lined with baking paper. Cover with a damp tea towel. If stacking, add a layer of baking paper.
Cooking
- Deep fry spring rolls at in hot oil 175℃ for 3 - 5 mins, turning occasionally, until golden brown. Drain on kitchen paper and serve OR
- Pre heat oven to 200℃. Place spring rolls on a baking tray. spray with oil and cook for 15 - 20 mins. OR
- Pre heat you air fryer to 190℃. Place spring rolls in a single layer onto your air fryer tray. Spray with oil. Cook for 10 mins, turning halfway through.
Dipping Sauce
- Add all ingredients into Thermomix bowl and cook 6 mins/varoma/speed 2/ no measuring cup but simmering basket sitting on lid.
- Transfer to a serving bowl and chill before serving.
Notes
Please see additional tips and notes in the main post.