Name: Savory San Choy Bow Spring Rolls for Crunchy Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 100 g Vermicelli Noodles (Substitute with rice noodles if needed.); 1/2 cup San Choy Bow Sauce (Key component; no direct substitution recommended.); 1/2 cup Water Chestnuts (Use jicama for a similar texture if desired.); 1/4 cup Crushed Peanuts (Substitute with chopped almonds if allergic.); 250 g Pork Mince (Opt for ground chicken or tofu for variation.); 2 tbsp Corn Flour (Cornstarch) (Flour can be a suitable alternative.); 2 number Spring Onions (Scallions) (Green bell peppers can be a substitute.); 10 pieces Spring Roll Wrappers (Egg Roll Wrappers) (Rice paper wrappers can be used for a lighter option.); 2 tbsp Plain Flour (No substitute needed here.); 500 ml Vegetable Oil (Peanut oil can be used for enhanced flavor.); 1/4 cup Sweet Chilli Sauce (Homemade or store-bought works well.); 2 tbsp Soy Sauce (Tamari or coconut aminos can substitute for gluten-free options.)

Description

Savory San Choy Bow Spring Rolls You Can’t Resist! These San Choy Bow Spring Rolls bring irresistible crunch and savory goodness for a flavor-packed appetizer.

Ingredients

Scale

100 g Vermicelli Noodles (Substitute with rice noodles if needed.)
1/2 cup San Choy Bow Sauce (Key component; no direct substitution recommended.)
1/2 cup Water Chestnuts (Use jicama for a similar texture if desired.)
1/4 cup Crushed Peanuts (Substitute with chopped almonds if allergic.)
250 g Pork Mince (Opt for ground chicken or tofu for variation.)
2 tbsp Corn Flour (Cornstarch) (Flour can be a suitable alternative.)
2 number Spring Onions (Scallions) (Green bell peppers can be a substitute.)
10 pieces Spring Roll Wrappers (Egg Roll Wrappers) (Rice paper wrappers can be used for a lighter option.)
2 tbsp Plain Flour (No substitute needed here.)
500 ml Vegetable Oil (Peanut oil can be used for enhanced flavor.)
1/4 cup Sweet Chilli Sauce (Homemade or store-bought works well.)
2 tbsp Soy Sauce (Tamari or coconut aminos can substitute for gluten-free options.)

Instructions

Soak the vermicelli noodles in boiling water for 3 minutes, then drain and rinse. Cut them into short strips to make mixing easier later.
Heat vegetable oil in a wok over medium-high heat, then add the pork mince. Brown evenly, stirring frequently; this usually takes about 5-7 minutes.
Stir in the San Choy Bow sauce, allowing it to coat the pork evenly. Add the drained water chestnuts and softened vermicelli, tossing them together for about 2 minutes, before sprinkling in the corn flour mixture to thicken. Toss in the spring onions and remove from heat.
In a small bowl, mix plain flour with water to create a glue-like paste. Take a spring roll wrapper, place a spoonful of filling near the bottom, fold in the sides, and roll tightly, sealing with the flour paste at the end.
Heat vegetable oil in a saucepan or wok until it’s hot (around 325°F/165°C). Gently add the spring rolls in batches and fry until they’re golden brown, typically about 3-4 minutes. Transfer them to paper towels to drain any excess oil.
Arrange the crispy spring rolls on a plate and serve them hot with sweet chilli sauce drizzled on top and a sprinkle of crushed peanuts for added crunch.

Notes

These spring rolls are best served fresh.
Adjust the filling ingredients based on your preference.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 spring roll
Calories: 180 kcal
Sugar: 2 g
Sodium: 250 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 30 mg

Keywords: San Choy Bow, Spring Rolls, Appetizer, Asian Cuisine