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Soft-wrapped Pork and Prawn Rolls

Soft-wrapped Pork and Prawn Rolls is a modern Asian Fusion recipe (from Australia) for a spring roll of pork and prawn enclosed in an Indo-Chinese style wrapper that does not need deep frying. The full recipe is presented here and I hope you enjoy this classic Asian Fusion version of: Soft-wrapped Pork and Prawn Rolls.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

Makes 20

Rating: 4.5 star rating

Tags : Pork RecipesVegetable RecipesFusion RecipesFusion Recipes

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This is an Australian fusion recipe, combining Indian (in the wrappers) and Chinese (in the filling).

Ingredients:

115g (4 oz) firm tofu
3 tbsp vegetable or peanut oil
1 tsp garlic, finely chopped
55g (2 oz) lean pork, shredded
115g (4 oz) raw prawns, peeled and de-veined
½ small carrot, julienned
55g (2 oz) bamboo shoots, rinsed and shredded
115g (4 oz) cabbage, finely sliced
55g (2 oz) mangetout (snow peas), julienned
1 egg omelette, shredded
1 tsp sea salt
1 tsp light soy sauce
1 tsp Shaoxing rice wine (or dry sherry)
Pinch of ground white pepper
20 soft spring roll wrappers
Doubanjiang (Chilli bean sauce), to accompany

Method:

Slice the tofu horizontally into thin slices. Heat 1 tbsp of the oil in a wok. Add the tofu and fry for a couple of minutes, until it turns golden brown. Remove from the wok and slice into thin strips. Set these aside until later.

Add the remaining oil to the wok and use to stir-fry the garlic for about 90 seconds, until fragrant. Add the pork and stir-fry for about 1 minute before adding the prawns. Continue stir-frying for 1 minute more. Now add the carrot, followed by the bamboo shoots, cabbage, mangetout and tofu. Stir to combine then add the shredded omelette. Season with the salt, soy sauce, Shaoxing rice wine and the white pepper. Stir the mixture for 1 minute, until everything is hot then turn out into a warmed serving dish.

To assemble the rolls, take a skin, smear with a little of the chilli bean sauce then place a heaped teaspoon towards the bottom of the wrapper. Roll up the bottom edge to secure the filling then turn in the sides and continue rolling gently.

Serve accompanied by a bowl of chilli sauce for dipping.