Heat up around 2 tablespoons of cooking oil in wok, add shredded pork in and fry until there is no pink color any more. Transfer immediately to avoid overcook since we will deep fry later.
Pre-heat the oil for deep-frying in a small pot or a wok. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it. Or you can use leftover wrappers for testing. The content can float on surface immediately. The oil temperature should be around 160 degree C or 320 degree F.
Slowly slide the spring rolls in and deep fry in small batches. Deep fry until the spring rolls become lightly browned.
Heat the oil around2-3 minutes (oil temperature around 190~200 degree C or 390 degree F )and then place all of the spring rolls in and then continue frying for 10 seconds. Watch carefully until the they are almost browned.
And then drain on a paper towel before serving. You can serve along with some of your favorite sauces.
The Nutrition Facts is based on each single roll.
Recipe is firstly published in 2015 and updated at the end of 2019