House of Asia > Recipes > Spring rolls with meat and rice noodles

Spring rolls with meat and rice noodles

45 min.

3 servings

mild

4.6 / 5. Number of votes: 107

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Spring rolls with meat and rice noodles – a recipe for a homemade Asian feast! Want to make spring rolls like you'd find in an Asian restaurant, but in your own kitchen? Our recipe for spring rolls with minced meat and rice noodles is the perfect solution! These crispy rolls with a delicate filling are the essence of Asian cuisine—perfect for both dinner and a party snack. The base is rice paper, which we fill with a juicy filling of meat, rice noodles and vegetables, and then fry until golden brown. The finished spring rolls are best served with aromatic soy sauce.

Pasta Vegetables Chinese Mushrooms Pork over 30 minutes

Ingredients

1 House of Asia rice paper packaging
200 gr Vermicelli rice noodles House of Asia
30 gr House of Asia Sliced Mun Mushrooms
2 tsp House of Asia Chinese Spices
3 tablespoons House of Asia Oyster Sauce
500 g minced pork
1 small onion, finely diced
3 cloves of garlic, thinly sliced
4 slices of fresh ginger
1 small carrot, cut into thin strips
Fresh coriander, finely chopped
1 small chili pepper, finely chopped
Grated peel of 1 lime
2 fresh eggs
2 tablespoons of oil for frying

A method of preparing

Pour oil into a heated pan and sauté the onion, garlic, carrot, ginger, and chili pepper. When the onion is lightly golden, add the meat. Transfer the fried filling to a large bowl and let it cool (the bowl needs to be large, as it will be used to mix the filling later).
Prepare the Mun mushrooms according to the instructions on the package, drain them and add them to the stuffing.
Prepare the pasta according to the package directions. Then, cut it several times with a knife and add it to the filling.
Mix all ingredients thoroughly in a bowl, add oyster sauce, 2 eggs, and cilantro. Season to taste with Chinese spices and lime zest.
Place the rice paper on a board and gently moisten the petal cold waterPlace a spoonful of filling on damp paper and roll it up like a croquette. Watch the video >
Deep-fry the spring rolls in a pan until golden brown. Serve with your favorite sauce.

Tip from the Chef:

To help the filling hold together better and prevent it from leaking out during frying, prepare a slurry of cold water and potato flour in a 1:1 ratio. This will make the filling firmer and easier to roll.
Remember not to put too much filling on one sheet – maximum 1 tablespoon.