Five spice pork & shiitake spring rolls

Name: Five spice pork & shiitake spring rolls
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 14
Ingredients: 4 tbsp Vegetable oil; 1 onion, finely chopped; 150 g shiitake mushrooms, chopped into small chunks; 500 g pack British Lean Pork Mince 5% Fat; ½ tsp sea salt flakes; 3 tbsp soy sauce; 1 tsp ground white or black pepper; 1 tbsp cornflour; 1 egg, beaten; 1 large carrot, peeled and grated; 3 salad onions, thinly sliced; 1 tbsp chinese five spice powder; 270 g pack filo pastry sheets; 60 g unsalted butter, melted

Inspired by ngoh hiang, which means ‘five spices’, these rolls traditionally feature a skin of bean curd or tofu wrapped around an aromatic minced pork filling. Petty Elliott's version uses filo pastry as a convenient alternative. We serve the rolls with Indonesian sambal botol, a type of hot chilli relish, but ready-made sriracha works too.

Recipe by: Petty Elliott

5 out of 5 stars(1) Rate this recipe

Makes14
CourseSnack
Prepare45 mins
Cook50 mins
Total time1 hr 35 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

4 tbsp Vegetable oil
1 onion, finely chopped
150g shiitake mushrooms, chopped into small chunks
500g pack British Lean Pork Mince 5% Fat
½ tsp sea salt flakes
3 tbsp soy sauce
1 tsp ground white or black pepper
1 tbsp cornflour
1 egg, beaten
1 large carrot, peeled and grated
3 salad onions, thinly sliced
1 tbsp chinese five spice powder
270g pack filo pastry sheets
60g unsalted butter, melted

Sambal

6 large red chillies, stalks removed
1 red Thai chilli, stalk removed
3 clove/s garlic, peeled
2 tbsp caster sugar
3 tbsp apple cider vinegar or white wine vinegar

Method

For the sambal, pour 500ml water into a pan, add the chillies and garlic and boil until very tender (about 15 minutes). Drain, then transfer to a blender with the sugar and vinegar. Blend well, season if needed and set aside in a bowl until ready to serve (cover and chill if making ahead).
Meanwhile, for the rolls, heat 2 tbsp oil in a large frying pan over a medium heat. Fry the onion for 5-7 minutes until soft. Increase the heat, add the mushrooms and cook for 2-3 minutes. Stir in the pork and cook for 5-8 minutes, stirring regularly to break it up, until cooked through, the juices run clear and no pink meat remains. Season with the salt, soy sauce and pepper. Cook for another 2 minutes, then set aside in a bowl to cool. Once cool, sprinkle the cornflour over the pork mixture and mix well. Stir in the egg, grated carrot, salad onions and Chinese five spice.
Preheat the oven to 200°C, gas mark 6. Put the filo sheets on a chopping board. Cut in ½ so you have 14 rough squares; cover with a clean tea towel to stop them drying out. For each roll, take a halved sheet of filo and put 2-3 heaped tbsp pork mixture into the middle of the side nearest you. Brush all 4 edges of the pastry with melted butter and roll it away from you to enclose the filling, folding in the sides as you roll to seal each one. Repeat until the filo and filling are finished, transferring the spring rolls to baking trays as you go.
Brush the rolls with the remaining 2 tbsp oil, then bake for 12-15 minutes, turning halfway, until golden and crispy. Arrange on a platter and serve with the sambal, or sriracha if preferred.