Pulled Pork Spring Rolls | Marion's Kitchen (2024)

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Pulled Pork Spring Rolls

Ingredients

Steps

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  Preheat oven to 120°C/250°F.

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  Combine the Chinese 5-spice and the sea salt. Rub the salt mixture all over the pork.

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  Line a baking tray with foil and place a baking rack on top. Place the pork on the baking rack. Roast for 3 hours or until fork tender.

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  Remove the pork from the oven and use a knife to slice into big chunks. Transfer the pork to a large bowl and use forks to shred the pork. Add the hoisin and mix until well combined. Allow the pork mixture to cool completely.

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  Place a spring roll wrapper on your bench top with a corner closest to you so that the wrapperslookslike a diamond.Place about about 2tablespoonsof filling ontothe bottom third of the wrapper.Foldthe bottom corner over the filling and then tightly roll a couple of times. Then fold the side edges in (like an envelope). Roll tightly again and seal with some water rubbed onto the final edge. Place onto a large tray and repeat with remaining filling and wrappers.

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  Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cookthe spring rolls in batchesuntil golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paperand serve.

AppetisersDinner PartyParty foodPorkSnacks

1 tsp Chinese 5-spice (try my homemade versionhere)

3 tsp sea salt

500g (1.1lb) piece pork belly, skin removed

½ cup hoisin

12 large spring roll wrappers

vegetable oil for deep frying