Pork Spring Rolls
Enjoy these pork spring rolls Vietnamese style – wrap in lettuce and mint, then dunk in spicy sauce. The delicate rice paper makes these lighter and crispier than Chinese-style spring rolls. Cha gio (Vietnamese spring rolls) using banh trang.
Vegetables (Contains Onion, Garlic), Pork (26%), Pastry (Wheat Flour (48%), Water, Coconut Oil, Salt) (16%), Vermicelli Noodles (Pea Starch, Corn Starch, Mung Bean Starch), Sugar, Oyster Sauce (Contains Wheat), Flavour Enhancer (621), Salt, Potato Starch, Sesame Oil, Black Pepper.
|Serving size: 110g|
|AVG. PER SERVE||AVG. PER 100G|
|– Fat, Saturated||5.8g||5.3g|
Allergy Advice & Storage
Product contains: Wheat, Sesame. Soy
May contain: Shellfish, Egg, Peanuts, Milk
Cook spring rolls from frozen. For best results, we recommend deep frying your spring rolls.
For best results do not overcrowd or overcook, and keep an eye on them during preparation.
- Heat oil to 180°C
- Place spring rolls in for 3-5 minutes on reduced heat to 160°C
- Turn heat up to 180°C for a further 3-5 minutes until golden brown
- Remove rolls and place on absorbent material. Let stand for 2 minutes before serving. Eat while they’re lovely and crisp!
As a serving suggestion, try with sweet chilli or a honey soy dipping sauce!