Crispy Pork
Chive Spring Rolls

Master the art of crispy, golden spring rolls with this savory pork and chive recipe. A secret oil-coating technique keeps the filling perfectly juicy inside a shatteringly crisp shell.

Ingredients

• 300 g minced pork
• 150 g fresh chives, finely chopped
• 2 tbsp chopped scallions
• 1 tbsp minced ginger
• 1 tsp salt
• 1 tsp chicken bouillon
• 1/2 tsp thirteen-spice powder
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 2 tbsp cooking oil (for chives)
• 15 thin spring roll wrappers
• 1 beaten egg
• 3 cups cooking oil for frying

Instructions

1. 1Season the minced meat

   

   Add chopped scallions, ginger, salt, and chicken bouillon directly into the bowl of minced meat to build the foundational savory base for the filling.

   Tip: Make sure to chop the scallions and ginger finely so they distribute evenly throughout the meat.
2. 2Add sauces and spices

   

   Pour in thirteen-spice, light soy sauce, oyster sauce, and starch over the seasoned minced meat mixture to enhance flavor, color, and binding consistency.

   Tip: The starch helps lock in moisture, keeping the meat juicy during cooking.
3. 3Mix the meat filling

   

   Use chopsticks to thoroughly combine all the added spices, sauces, and aromatics with the minced meat until fully incorporated and unified.

   Tip: Stir in one consistent direction to help the meat mixture develop a cohesive texture.
4. 4Prep the chives with oil

   

   Pour cooking oil over the bowl of finely chopped chives and mix them together. Coating the chives with oil creates a moisture barrier that prevents them from releasing too much liquid later.

   Tip: This step is crucial for chives to prevent the filling from becoming watery.
5. 5Combine chives and meat

   

   Pour the oil-coated chopped chives directly into the seasoned meat mixture and stir everything together to create the final unified filling.

   Tip: Gently fold the chives into the meat so they do not bruise or release excess water.
6. 6Steam the thin wrappers

   

   Place the thin wrapper sheets into a steamer pan, cover with the lid, and steam for 5 minutes to soften and prepare them for rolling.

   Tip: Ensure the water is at a rolling boil before placing the steamer on top to get an even steam.
7. 7Roll the filling

   

   Place the prepared meat and chive filling onto a steamed wrapper, then carefully roll it up tightly to enclose the filling securely.

   Tip: Roll evenly to ensure the spring rolls hold their shape during frying.
8. 8Seal the wrapper

   

   Brush egg wash along the edge of the rolled wrapper to act as an adhesive, sealing it securely so it does not open up during cooking.

   Tip: Make sure the edge is completely sealed to prevent oil from getting inside while frying.
9. 9Fry the spring rolls

   

   Carefully place the wrapped spring rolls into hot oil (around 325°F to 350°F) and fry them until they turn golden brown and crispy all over. Remove them from the oil, drain on a paper towel, and serve immediately.

   Tip: Keep the heat at a moderate temperature so the exterior crisps beautifully without burning before the pork inside cooks completely through.

Storage & Reheating

Burn It Off

Frequently Asked Questions