Red Meat Allergy Friendly Chinese Fried Spring Rolls
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Learn more →Ingredients
4 servings
For the filling
- 1 oz dried glass noodles (mung bean vermicelli)
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 8 oz ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 2 cups napa cabbage, finely shredded
- 1 cup carrots, julienned
- 3 scallions, thinly sliced (green and white parts)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
For rolling
- 12 spring roll wrappers (8-inch square, thawed if frozen)
- 1 tbsp cornstarch
- 2 tbsp water
For frying
- 4 cups neutral oil, for frying
For serving
- sweet chili sauce, for serving (optional)
- soy sauce, for dipping (optional)
Instructions
- 1
Place the glass noodles in a bowl and cover with boiling water. Soak for 8–10 minutes until softened and pliable, then drain well and use scissors to cut them into roughly 2-inch lengths. Set aside.
- 2
Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spatula, for 4–5 minutes until cooked through with no pink remaining and the meat reaches 160°F (71°C) on an instant-read thermometer. Transfer to a large bowl.
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