Now you can enjoy “takeaway” at home, any time you want! These juicy char siu pork spring rolls dipped in homemade sweet and sour sauce are so crispy, so easy and so good!
Make an extra batch and freeze them for whenever you feel like crispy spring rolls whenever you feel like them. For me, that’s probably every day…
If you are making spring rolls for the first time, don’t be intimidated! Like these vegetable spring rolls, they are quite easy to make and taste incredible on their own, or as part of an Asian inspired feast.
Spoon a small amount of the mixture into the bottom corner and roll to halfway. Then, tuck in the corners and continue rolling to the end. You can use a little water to seal the ends. Since the filling is already cooked, you only need to fry the spring rolls until they are crispy and golden on the outside. Or, use an air fryer for a healthier alternative!
For the crispiest, crunchiest result, use a good oil for frying at high temperatures, such as vegetable, canola or peanut oil.
I think you will love them as much as I do!
Char Siu Pork Spring Rolls
- 600 grams pork mince or very finely chopped pork belly
- 2 spring onions finely chopped
- ¼ cup hoisin sauce
- 3 tbsp tomato sauce
- 1 tbsp light soy sauce
- 1 tbsp Chinese wine Shaoxing
- 1 tbsp honey
- ¼ tsp Chinese five spice
- 20 spring roll wrappers
- canola or vegetable oil for frying
For the sweet and sour sauce
- ½ cup pineapple juice
- 6 tbsp brown sugar level tablespoons
- 5 tbsp rice wine vinegar
- 1 ½ tbsp tomato sauce
- 1 tbsp soy sauce
- 1 tbsp cornflour
To make the sauce
- Mix the cornflour together with 1 ½ tablespoons of water and mix until smooth.
- Add all of the other sauce ingredients to a small saucepan and cook over low heat until it comes to a boil.
- Quickly stir through the cornflour mix and stir until smooth and incorporated. Continue to heat, stirring, for 1-2 minutes until the sauce thickens. Remove from the heat and set aside.
For the spring rolls
- For the pork filling, combine the hoisin, tomato sauce, wine, soy, honey and five spice in a bowl and stir to combine.
- Brown the pork in a frying pan over low heat. Drain any excess liquid and add the char siu sauce and spring onions. Continue to cook, frying until the sauce becomes sticky and slightly browned in some places. Remove from the heat and allow to cool slightly.
- Prepare the spring roll pastry on a clean, dry bench. Spoon a small amount of pork into a corner and roll to halfway. Fold in the corners and continue rolling to the end. Use a little water to seal the edges. Continue until all of the spring rolls are wrapped.
- Heat the oil in a large frying pan. Cook the spring rolls in batches, turning halfway, until they are crispy and golden on the outside. Remove from the heat and serve immediately with the sweet and sour dipping sauce.
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