@xiensscran: One of my favourite memories from mum’s old takeaway has to be the locals coming back every week for their favourite dishes, and a portion of spring rolls was always on the order. I’m gonna show you how I recreate those same, familiar flavours at home - and how I keep the leftovers just as good the next day with my @Ninja UK #NinjaCRISPi AD

Serves 4 For the pork filling: 240g pork loin 1 tbsp oyster sauce 1 tsp shaoxing wine ¼ tsp salt, sugar + white pepper ½ tsp sesame oil ½ tsp cornstarch  For the vegetable filling:
3 dried Chinese mushrooms 120g Chinese leaf
1 carrot
3 garlic cloves
50g vermicelli
¼ tsp salt, sugar + MSG
½ tsp white pepper
1 ½ tsp chicken powder
1 tbsp oyster sauce
1 tsp sesame oil 1 egg
12 spring roll pastry sheets
Vegetable oil, to fry
Sweet chilli sauce (essential) Soak the dried mushrooms in hot water for 10 mins. Thinly slice the pork loin, marinate with the seasonings and set aside. Finely slice the cabbage and carrot, transfer to a large bowl. Mince the garlic and set aside. Drain mushrooms, reserving the soaking water. Remove the stems, then slice. Soak vermicelli noodles in hot water until cooked. Cut into 4cm pieces with scissors, drain and rinse under cold water. Pour 3 tbsp of oil in the wok on medium heat, fry the garlic until slightly golden, then add cabbage, carrot, mushrooms and 3 tbsp of the reserved mushroom water. Stir-fry well. Add salt, MSG, sugar, pepper, chicken powder, oyster sauce, sesame oil and noodles. Stir to combine. Strain the cooked vegetable mix and let it cool. Meanwhile, beat the egg and separate pastry sheets, then cover with a damp cloth to prevent it from drying out.  Place a heaped tbsp of the filling near the corner of a pastry sheet. Fold in the sides, roll tightly, brush the top corner with egg, and finish rolling. Preheat your Ninja CRISPi on Air Fry mode, add the spring rolls in a single layer and lightly brush with oil. Air fry for 10 mins, flip, brush with a little more oil, and air fry for another 10 mins until golden and crisp. Serve hot with sweet chilli sauce.

Xien

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Region: GB

Wednesday 24 September 2025 19:13:56 GMT