I am so fortunate to have learned the craft of hand rolling authentic Filipino spring rolls from my mother-in-law Jane. She is such a strong and inspiring women - moving to Canada from the Philippines in her teens - she would eventually raise a family of six - working hard in hospitality all of her life. I never see her light up as much as she does when she’s in the kitchen - preparing traditional dishes she enjoyed as a child and passing those recipes onto her children and luckily to me too!
I’ve adjusted the recipe over the years and put my own special twist on it - but every time I set myself up to almost meditatively wrap and place each individual spring roll I am taken straight back to the first time I watched Jane roll hers - intimidated by a task that now seems second nature and is actually pretty relaxing. The best part ? As we prepare to welcome our second little one in October I tripled up this recipe and froze two batches to pull out for a quick supper once baby is born.
Pork Spring Rolls
- 1-lb lean ground pork
- One large carrot grated
- 2-3 green onions chopped
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- pepper to taste
- one package of frozen spring roll wrappers (20 count) thawed in fridge
Set aside spring roll wrappers and mix together all other ingredients in a large mixing bowl. Take out one sheet of spring roll wrap and place two spoonfuls of the pork mixture on one corner. Follow package instructions to roll. Seal with a dab of water, place aside and repeat. Fry spring rolls in a pot of oil for approximately 6-8 minutes per roll or until cooked through.
Tip: serve with lettuce to wrap around each spring roll for a little bit of added freshness and crunch.
Spring rolls are a family favourite in our household. Paisley loves gobbling them up!! We hope you enjoy them as much as we do :)