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Fried Thai Spring Rolls With Plum Sauce

Fried Thai Spring Rolls With Plum Sauce

Ingredients

Filling

  • 6 oz (170g) pork butt, cut into thin strips
  • 2 tablespoons Frymax Coconut oil
  • 6 oz (170g) cabbage, sliced thinly
  • 2 tablespoons Chopped scallions

Seasonings

  • 1 tablespoon Pantai oyster sauce
  • 1/4 cup water
  • 1 teaspoon Primeo sesame oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt or to taste
  • 3 dashes ground white pepper
  • 1 packet frozen spring roll wrappers, thaw to room temperature
  • 1 large egg, lightly beaten

 Procedure

  1. To make the filling, heat the oil in a skillet over high heat.
  2. Add the pork and stir fry until the surface turns white.
  3. Add the cabbage, stir a few times before adding all the seasonings. Transfer the filling to a big bowl, let cool.

  4. Roll the filling into the spring roll wrappers.
  5. Deep fry the spring rolls in a pan until golden brown.
  6. Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels.
  7. Serve immediately with a bowl of plum Sauce.

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