Baked Lime Pork Spring Rolls
Baked Lime Pork Spring Rolls
These are like a traditional Vietnamese spring roll — wrapped in a lettuce cup with a zesty sauce. I think it’s the best way to enjoy spring rolls.
Servings
20
Prep time
Cook time
Recipe
GF
Ingredients
- 1 tbsp olive oil
- 500g pork mince
- 1 bunch spring onions, thinly sliced
- 3 cloves garlic, finely grated
- 2 tbsp ginger, finely grated
- 1 carrot, grated
- 6 wombok leaves, finely shredded
- 2 tbsp fish sauce
- 2 tbsp coconut sugar
- Juice 1 lime
- ½ bunch coriander, leaves picked & finely diced
- Rice paper
- 1 head cos lettuce
Dipping Sauce - 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp rice-malt syrup
- Chilli, to taste
- Spring onions
Method
- Heat the olive oil in a wok or frying pan over a medium-high heat. Add the pork mince, spring onion, garlic and ginger and stir-fry until the pork mince is cooked through and the pan is dry.
- Add the carrot, wombok, fish sauce, coconut sugar and lime juice and cook over high heat to caramelise the pork. Stir through the coriander leaves.
- Submerge a piece of rice paper in water so it is wet on both sides and lay on a wet chopping board to assemble the spring rolls.
- Add 2 tbsp of the pork mixture across the middle of the rice paper, taking care not to over-fill. Fold the top edge down, followed by the sides and then roll tightly.
- Brush with olive oil and cook in an air fryer or bake on an oiled rack in a preheated oven at 200ºC. Cook for 10–15 mins, turning then cooking for another 10–15 mins or until golden brown.
- Meanwhile, combine the dipping sauce ingredients in a small bowl. Arrange the lettuce leaves on a plate.
- Once cooked, arrange the spring rolls in a lettuce cup and serve with dipping sauce.
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