200g Pork mince

5 Cabbage leaves shredded

1 Carrot grated

2 Red chillies chopped finely

1/2 Onion sliced finely

2 cloves Garlic chopped finely

1/3 cube Shrimp stock

2 tbsp Cooking oil

Cooking oil to deep fry

1/4 tsp Five spice powder

2 tsp Sugar

3 tbsp Glass shrimp

1/8 tsp White pepper

1/3 tsp Corn flour

4 tbsp Water

2 pinches MSG (optional)

1 Egg white

16 Spring roll wrappers

Salt to taste


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Take the spring roll wrappers out of the freezer to defrost



Put 2 tbsp cooking oil into a fry pan on high heat. When hot add garlic and reduce heat to 1/2. Fry until garlic is fragrant.



Add stock cube and break it up in the pan



Add onion and fry until it starts to soften



Add died glass shrimp



Add salt



Add sugar



Add pork mince



Add 5 spice powder



Add carrot and cook for about 3 minutes



Add cabbage and cook for another 3 minutes



Add chillies



Add MSG (optional)



Add corn flour and water mix and stir in well



Add white pepper



Take the mixture out of the fry pan and put into a bowl. Use an egg separator to separate the white from an egg and put it into a bowl.



Lay out the spring roll wrappers one at a time and place a line of filling on each wrapper



Roll the wrappers up and fold in the ends.



Use a pastry brush to brush egg white on to the last section of wrapper to seal each one up



Lay the rolls out on a tray



Heat enough cooking oil in a wok to deep fry about 1/3 of the rolls. Put heat on high to start with



When the oil is hot enough reduce the temperature to 1/2 and then cook the spring rolls in 3 batches



Serve with sweet chilli sauce and eat as a snack






All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.


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