Pork and Prawn Spring Rolls

I could pretend this was in honour of Chinese New Year but I just bloody love spring rolls, they’re dead quick to do and are great as a snack or as a starter.


1 Boneless pork chop

1 Pack of raw king prawns

Sugarsnap Peas

1 Clove of Garlic



Shitake Mushrooms

Finely Grated Carrot

1 Red Chilli

Spring Roll Papers


For the pork marinade

5 tbs Dark Soy

2 tsp Garlic Chilli Sauce (Lee Kum Kee)

1 tbs Rice wine vinegar

1/2 tsp Chinese Five Spice

1/2 inch of grated ginger

1 Clove of Garlic

1 tsp Sesame Oil

Pinch of salt and pepper


1. Put your pork in a bowl and add all the ingredients and cover in clingfilm and pop in the fridge for a minimum of 2 hours.

2. Heat a frying pan to a medium/high temperature and place in your pork in the pan and cook on both sides for a couple of minutes. Finish off in the oven for a further 5 minutes.

3. Leave to rest for a couple of minutes and then chop up in to pea sized bits.

4. In a bowl take a good handful of beansprouts, 5 finely sliced sugarsnap peas, one clove of crushed garlic, 1/3 finely grated carrot, 1/2 inch grated ginger, 1/2 chopped red chilli, 3 chopped shitake mushrooms, 2 tbs dark soy, 1/2 tsp five spice, 1/2 tsp sesame oil and  4 or 5 chopped prawns.

5. Add your pork and give the mixture a good stir. Leave this mixture for about 20 minutes to allow the flavours to develop.

6. Heat the oil in your deep fat fryer or pan if you dont have one to 170 degrees.

7. Ok time to make the Spring Rolls. Take 2 sheets per roll, they should be square on to you. Put some of your mixture in a line about an inch from the side nearest you and to about and inch from each side. Fold in the sheets on both sides and then carefully roll until you get about 1/2 from the end. Seal the spring roll with a little beaten egg. Continue until all the mixture is used up.

8. Gently lower the rolls in to the oil (about 3 at a time) Cook for about 2-3 minutes or when the rolls are golden brown. Drain on a little kitchen paper

9. Serve with a little soy sauce and sweet chilli.




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