Imperial Rolls
You’ll be amazed at how delicious these homemade rolls are compared to frozen or take-out versions. The light and crispy shells are filled with atasty fresh mix of pork, vegetables and seasonings.
Servings 8
Calories 255kcal
Ingredients
Filling
- 1 tbsp peanut oil
- 2 garlic cloves finely chopped
- 1 lb ground pork
- 1 cup chopped mushrooms
- 1 ½ cups shredded carrot (1 large carrot)
- 1 ½ cups shredded green cabbage
- ¼ cup water
- 1 tsp corn starch
- 2 tbsp hoisin sauce
- ½ tsp ginger powder
- ½ tsp Chinese five-spice
Imperial Rolls
- 16-20 spring roll wrappers 8” square
- 2 tsp corn starch
- 2 tbsp water
- Vegetable oil for frying
- ½ cup chopped green onion (fresh spring onion)
Instructions
Filling
- Heat the 1 tbsp peanut oil in a wok or large frying pan to medium-high.
- Add the pork and cook until the pink has gone. Remove the pork but keep the pork fat in the pan.
- Add the carrots and cabbage and cook for about 10 minutes or until tender. Stir frequently.
- Meanwhile, combine the water, cornstarch, hoisin, ginger and Chinese five-spice.
- Add the mushrooms and garlic to the pan and cook for another minute or two.
- Move the cooked vegetables to one side of the pan and add the sauce mixture to the other side. Heat and stir the sauce for about a minute or until it thickens.
- Stir the sauce into the cooked vegetables then remove from the heat. Allow filling to cool down to room temperature.
Imperial Rolls
- Mix the cornstarch and water in a small dish then set aside.
- Carefully peel away a spring roll wrapper and place in a diamond position on a clean flat work area. Cover the remaining wrappers with a damp tea towel to prevent them from drying out.
- Place about 2-3 tbsp of the filling in the centre of the lower half of the wrapper (closest to you).
- Fold the bottom, left and right sides over the filling then roll towards the top.
- Apply the cornstarch mixture to the inner top corner of the wrapper and seal the roll. Put aside on a plate, flap side down.
- Repeat until all of the wrappers and filling are used up.
- Add the cooking oil to a pan and heat to medium. There should be enough oil to cover the rolls when immersed.
- Cook a few rolls at a time for about 1 ½ to 2 minutes, or until golden brown. Be careful not to overcook and make sure that the oil isn’t too hot.
- Remove with a slotted spoon and allow to cool on a wire rack. Repeat.
- Serve warm with sweet and sour sauce or plum sauce and garnish with chopped fresh green onions.
Notes
Phyllo pastry can be substituted for the spring roll wrappers.
I use smaller sized saucepan to cook three or four rolls at a time fully immersed in the oil.
I use smaller sized saucepan to cook three or four rolls at a time fully immersed in the oil.