Simple and Tasty Pork Spring Rolls Recipe

[@SchoolofWok]

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[@zaynfrancis3507]

I guess im asking randomly but does any of you know a method to log back into an Instagram account..? I was stupid forgot the password. I love any assistance you can give me!

[@juancorey4138]

@Zayn Francis Instablaster :)

[@zaynfrancis3507]

@Juan Corey thanks so much for your reply. I found the site on google and Im trying it out now. Looks like it's gonna take quite some time so I will reply here later with my results.

[@zaynfrancis3507]

@Juan Corey It did the trick and I actually got access to my account again. Im so happy:D Thanks so much you saved my account !

[@juancorey4138]

@Zayn Francis you are welcome =)

[@him050]

Nothing more depressing when you get giant spring rolls at a takeaway, bit into it and it’s literally just bean sprouts with one or two strips of carrot and onion.

[@thedukeofnuts]

Agreed. Without meat it's just a travesty.

[@jamieproctor8691]

Jeremy your chopping skills are just magical to watch, this is a brilliant channel and the food looks amazing

[@SchoolofWok]

Thank you! - Lee

[@LydFraz]

​@@SchoolofWok This is awesome

[@nancyarchibald9095]

My absolute favorite😂! Thank you Jeremy.

[@schneijt]

I’d have never thought to seal spring roll wrappers with a banana instead of water. Mind = blown.

[@georgeprout42]

I use egg wash as well. We keep chickens so any excuse to use an egg up 🤣 Edit: we get 5 a day and there's just the 2 of us

[@SchoolofWok]

That's the Thai way of doing it, you can use egg wash as others have suggested too! - Lee

[@angeltears8370]

School of Wok Every day I eat a banana. If I am using an egg for something else, I can use egg. Otherwise, I won't crack an egg. When you test the temperature of the oil with the chopsticks, are they wet, damp or dry? Thank you.

[@LydFraz]

​@@SchoolofWok 😋

[@notvangogh]

I told my English husband that next time we are in London I’d love to take a class there. The classes look amazing. He looked straight at me and said “Great. It should only be a short wok from the station”!

[@SchoolofWok]

I like his style! - Lee

[@landaroon7793]

@@SchoolofWok what oil do you fry the spring rolls in? Peanut? Sesame? Please don't say ¥•|÷^€• soy. The unfood.

[@LovatClement]

Why don’t people use more 3 L deep fat fryer is very cost-effective and there’s no chance of causing a fire as they used to be in the old days it controls the temperature and gives you a good result I think for health and safety it’s a good idea from Lovat in Arbroath Scotland thanks again cheers bye

[@ph11p3540]

@@LovatClement Let's see, they are specialized, occasional use small appliance that takes up a lot of counter space. They are just as dangerous as a wok full of hot oil. Wok fires are very vast and easy to put out by placing a handy lid on the wok. Once the fire is out you can immediately resume frying. A wok takes seconds to clean and maybe a minute to thoroughly clean. Most deep fryers are a major pain to clean and there is more oil to store carefully to prevent odor buildup or the oil risks going rancid after a month. Good deep frying takes a large deep fryer with a minimum 4 qts of oil and should be fried at two temperatures in a twin basked deep fryer with separate temperature to reduce oil absorbed into the food. Personally, I grew tired of my previous two deep fryers and decided to go for a well designed computerized air fryer oven and never looked back.

[@pacitafavorito7250]

@@ph11p3540 p po I im j Oliver Packages lmmnmmnñnvvdse45 om p l pk

[@billm3210]

Luv this channel. Cooking relaxes me and this channel is awesome to learn on excellent and authentic wok cuisine.

[@carolynmickel8282]

Banana to seal the rolls! Awesome tip and so much easier than a bowl of cornstarch water and a brush.

[@SchoolofWok]

Such a good tip, isn't it!? Would never have thought of it - Chris

[@melinmove]

Thank you, Chef Jeremy. I really love how you are an honest chef. I can see people looking at this thinking you are not a great chef because you didn't orgasm over your dry beef. You were honest, and just said it still had flavour, which was true because you drained all the liquid from the pan, so you couldn't have said it was melt in your mouth, as some TV chefs would have. Also with the spring roll pastry, you showed that you can't roll up a 💯 all tucked in sides of pastry perfectly, each and every single time, unless of course you are a machine or doing it every day for a living, but I'm pretty sure you cook other stuff.

[@SchoolofWok]

Thanks! It's hard to get everything perfect all the time!

[@rebeccawilliamson7401]

Ohhh I would love to chop like that. You are a great narrator explaining your instructions. Thanks for the video lesson!

[@tammybutler2228]

I just made the spring rolls. The flavor was perfect and I used the Chili Sauce as a dip. Great video and easy to follow recipe. I will be trying Sweet n Sour Port next! 5 Stars!

[@happy30yrs]

I'm kind of surprised this channel isn't as popular as it should be, but it is going to blow up for sure.. Fantastic food, professional camera work, superb editing & Jeremy is a natural. Such great & informative content! Thank you School of Wok.

[@SchoolofWok]

That's so good to hear, thank you! - Lee

[@jamesofallthings3684]

Still only 400k. Seems just as good or better than a lot of 1M+ channels.

[@wildlifewarrior2670]

Oh it's very popular

[@thomaslerner7073]

Hi Jeremy, I made spring rolls for the first time today using this video as a guide. They were wonderful. You are an excellent teacher. Thank you so much!

[@SchoolofWok]

Thanks for giving it a go, glad you enjoyed it! - Chris

[@anniebattaglia1929]

Just found you and happy I did .....you look like an amazing cook and I’d love to try new recipes from you. 😘

[@DanielOlivierArgyle]

Thanks Jeremy. My 3 year old daughter and I made these during the week and it went down a storm

[@michellej7539]

Yum 2024. I’ve prepared this as one of my Christmas entrees 10/10 from my two adult boys in the taste kitchen!

[@holychiodos]

I want one of those Chinese cleavers so bad. It looks like an amazing tool to have.

[@SchoolofWok]

They are very versatile knives! - Lee

[@Irbigcheese]

Just bought one from Amazon. £20 and it's very sharp.

[@dmlawry4677]

Weve been making these for a couple of years now, and still cant get enough of The School Of Wok recipies, Thank you Jeremy for all you share with us :)

[@dmlawry4677]

We include everyone in making these rolls, we sit around the kitchen island and team build them...great Family time in the kitchen and good food.

[@SchoolofWok]

That sounds lovely, well done for getting your family involved!

[@megoj5179]

The best spring rolls ever ❤❤❤❤ Thank you School of Wok🙏🏽🙏🏽🙏🏽🙏🏽

[@downtoearth5108]

Thank you so much School of Wok. Because of the classic Chinese Spring Roll I have subscribed to the channel and also the great explanations provided here by the Chef. I normally buy my Spring roll in the big store in bulk, great price but I want to learn to make Spring Roll which has always been a favourite food of mine. It's nutritious , a main meal of mine, quick to serve up just add a dip sauce, I like to it with a mussel chowder. Thank you again for this demonstration. SPRING ROLL.

[@zubeennaushad5559]

Your knife skills are enviable. Always a joy to watch.

[@irmadeleon8063]

Thank you for this easy Recipe..I will trying to make it..🤩💞

[@SchoolofWok]

Let us know how it goes! - Lee

[@lorrainecray3965]

Hi Jeremy, I’m just so thrilled that I found your channel this year which I liked & subscribed instantly, your teaching is impeccable, I wish I could teleport from Australia into your video to do your classes, I’ve been looking for a Pork Spring Roll recipe for ages that I believe how one should be that I love & I’ve finally found it….THANK YOU! WISH WE HAD TASTE & SMELL OVISION 😍😍😍😍🥳🎉 THANK YOU FOR CONSTANTLY SHARING, It’s 12.30am it’s my meditation time before sleep 😴 just love your videos 💗💗💗💗

[@SchoolofWok]

Thank you! I'm glad you're learning so much with us!

[@dominicdouglas7580]

We LOVE spring rolls here, in the beginning we made them weekly. Now I make them ahead of time. A bit time consuming like you had said, but very much worth it. I love cooking extra filler to put over fried rice the next day. Awesome video, made me hungry, lol.

[@natviolen4021]

yeah - or as a noodle bowl with the extra liquid thickened a bit.

[@SchoolofWok]

Spring rolls are the way forward! - Lee

[@shalnks]

gona make these for the Friday night meal

[@SchoolofWok]

Hope it goes well!

[@danielgill797]

Love spring rolls, love oyster sauce.

[@SchoolofWok]

Spring rolls are the best! - Lee

[@natviolen4021]

Oh man - I would have needed this today. Well, it will have to wait until the next batch is going to be prepared for the freezer.

[@SchoolofWok]

Haha, there's always next week! - Lee

[@natviolen4021]

@@SchoolofWok The batch I made yesterday will last for a bit more than a week ;-) I like your filling and will try it next time.

[@johnstanton2182]

My new fave cooking channel, thanks Jeremy :) Wok on

[@SchoolofWok]

Thank you! - Lee

[@CTX125]

Beautiful! I can't wait to try these! Thanks!

[@SchoolofWok]

Hope they turn out as good as ours did! - Lee

[@CTX125]

I'll let you know how they turn out. I'm wanting to figure out a sweet dipping sauce like something with apricots....You most likely have an awesome recipe up your sleeve. Hint, hint :)

[@raanafancy2879]

Wow banana to stick! How fantastic is that?! 😁 Super duper tip. Thank you from Pakistan!

[@aaronharris5275]

Looks delicious! Love the pritt stick / banana adhesive idea.

[@SchoolofWok]

That's the Thai way of doing it! - Lee

[@ameliademarco5484]

I have been making eggrolls like my mother for years. You have taught me a lot with this video. Thank you sir.

[@birdysaurusrex7346]

Love your channel, just recently found it. I am a big fan of appetizers with springrolls and crabsticks before my main course. Could you do a crab stick one sometime please? :D Great fan of the wok clock, I'll be introducing that to my daily cooking. I make chicken something 3 - 4 times a week, so will definatly go through your recipies rather quick. Got a few idéas that I want to try out when I go back home to Greenland with reindeer meat, muskox meat, whale meat, and seal meat.

[@SchoolofWok]

Your ideas sound interesting! Haha, wok on! - Lee

[@marcbe5121]

Cant wait. Watch snd cook all your recipes. Greetings from a german fan!!🤘

[@SchoolofWok]

Glad to hear it! - Lee

[@richc47us]

Now that's how you make a Spring Roll! Full of flavor....it's amazing how many badly made spring rolls are out there!

[@SchoolofWok]

Thanks, Rich! - Lee

[@karenjulieattard4171]

I have just purchased the School of Wok cookbook and I can’t wait to try the recipes! These spring rolls look delicious, the banana glue is total genius Jeremy! Maybe one day I can attend one of your cookery classes 😍

[@GuitarsAndSynths]

Can you do a recipe for vietnamese cha gio and thai spring rolls? These are even tastier!

[@adelesaparova4516]

Thank you! Love your recipes, instructions, video tech, and the accent of course. Any recommendations for gluten free spring rolls? Having Celiac D can’t do any wheat 😢

[@kima.6611]

Thank you for another delicious recipe. I don't deep fry mine, I air fry them. These go great with your Lo Mein.

[@thomasgargano8813]

Thank you for this wonderful video, I’ll make these this week, thanks again!!👏👏👏👏👏🤙🏼🤙🏼🤙🏼🤙🏼🤙🏼🤙🏼🍺🍺🍺🍺🍺🍺🍺🍻🍻🍻🍻

[@SchoolofWok]

I hope they came out well!

[@garyb.6699]

Thanks for the video hope you all have a great day from New York. Can’t wait for Wednesdays.😁

[@SchoolofWok]

Thanks, Gary! You have a good day too - Lee

[@hugodesrosiers-plaisance3156]

Great stuff, I'll try that for sure, and I'll add some mushrooms too!

[@SchoolofWok]

Hope you enjoy it!

[@gregwarren1094]

I've used chopped shitake mushrooms and most recently golden needle mushrooms (the long thin ones). They totally worked!

[@fiddlestickzmuzik]

Instead of using banana to stick paper down you should use the liquid that drained off the cooked ingredients.. just dab a pastry brush into it and brush a small amount of this very tasty juice to seal the rolls up with.

[@evam.8375]

Your video is very underestimated! Your spring rolls are divine! I make them very often, I mainly make them “fresh” with rice paper plus cucumber and mint. 🥰 They are simply gorgeous! ♥️ thanks for sharing this wonderful recipe!

[@SchoolofWok]

I love making them with rice paper! - Chris

[@romansseja4062]

I subsitute honey for some of the sugar to reduce the sharpness of the sugar.

[@inocenciotensygarcia1012]

I loved it.I’m going to try preparing the spring rolls. Today I discovered your channel when I ran across on how to use your knife. Thank you so much 👨‍🍳👍🏼

[@SchoolofWok]

Let us know how you get on! - Chris

[@marcbe5121]

Made yesterday your sweet and sour chicken. OMG! Lets go

[@SchoolofWok]

How was it? - Lee

[@joshuabonnelle6527]

Yeah baby yeah! Looks delish! Is there some interesting sauces i could make at home besides the sweet chili sauce? Although an awsome sauce in and if itself.

[@SchoolofWok]

Hmm, you could make something using Sriracha sauce. That could be nice! - Lee

[@katiekay4601]

use french salad dressing and apricot jam 1/2 and half to make a sweet sour sauce

[@peterdunlop7691]

I've never made these, but from my local Chinese takeouts, hoisin sauce is the usual accompaniment with spring rolls.

[@williamking8033]

I was impressed with your suggestion of straining the filling before you wrap them.

[@amandaevans4306]

I wish there was a shop for those of us in the States; I would love a cleaver like that. Also we just call them glue sticks, I was dying of laughter at that part but great idea, will have to try it out.

[@starrystarrynight2844]

Do you have Lazada online shopping in USA.....? You can get a good Chinese Cleaver from there....

[@loriritchie7124]

What is the difference between a Spring Roll and an Egg Roll?

[@hughvane]

Add a little Sriracha sauce to the sweet chilli, or to the filling mix itself, to give some 'lift' to the taste. Thanks for this demo Jeremy, you have motivated me to experiment - albeit in a very cramped kitchen (more like a galley). I cook the spring rolls I have made (so far) in an air fryer, and the results are pleasing. Appreciation and respect from NZ.

[@homefoodeats5198]

Great 'classic' spring roll recipe. Try banana filling to make a tasty dessert :)

[@SchoolofWok]

Thanks! It's also good to put some chocolate in there as a dessert too! - Lee

[@paulamonty5472]

Bloody Yummy 😋 I just made chicken & prawn ones and some lamb ( as it was left over from a roast leg) I made 14 for my farm hands......Gone in 10 mins and wanting more. Thank you 😊 💓

[@Iam_Dunn]

I’m pretty sure I can wok with this recipe.... :)

[@SchoolofWok]

👏👏- Lee

[@porkndbeans]

Seen it again, the Chinese cleavers.....myy preciouusss cleaaveerrss.

[@katesleuth1156]

Thank you so much for this video. Can you freeze these?

[@SchoolofWok]

Yes you can, keep them in a single layer and make sure they're not touching!

[@gitanathania1194]

Hey, Jeremy! I really love your recipe, tastes delicious. Thank you so much! Would you mind giving me an info whether the spring roll could be kept frozen or not? If so, how long does it take until it gets bad? Please info☺

[@jondk]

Made these for the third time last night, with some left over grilled chicken. As you say, a leftover dish 😋 Also tried pan frying them for just a minute to add oil to the pastry, then finishing them in the oven. Even more crunchy, and less oily. Will do again.

[@gregwarren1094]

Hey guys, by now you've seen my spring roll posts on Facebook, Twitter and Instagram - wanted to let you know that I've made this recipe (with shrimp added to the filling mix) for a few friends and they absolutely LOVED these spring rolls. I name dropped you and told them to head to your channel and start wokking.

[@SchoolofWok]

Thanks Greg! Keep up the good work, hopefully your friends take your advice haha - Lee

[@rubypereira7212]

This is what I've looking for

[@blotchilim1980]

Banana! Thats super genius! I prefer that rather than egg wash. I will make these but probably the steamed version.

[@SchoolofWok]

It’s a great trick!

[@chijavier1869]

Hey haven’t seen this chef in a long time...this video just popped up when watching another Chinese recipe. I remember seeing you on tv once....why aren’t you on TV more? Got wrappers in the freezer for almost a year now so perfect timing this recipe.👍 The banana tip is new to me cool.

[@SchoolofWok]

Hey! Jeremy is still on TV from time to time on Sunday Brunch and Blue Peter! - Lee

[@chijavier1869]

School of Wok Oh that’s too bad as we don’t watch those shows😏 I’m thinking like Saturday Kitchen...I think that’s where I saw him last time I might be wrong.

[@williamread5652]

What do you do with the strained juice?

[@philipsawyers719]

How about homemade sweet chilli sauce.? Dumplings? Dim sum.

[@DominicPannell]

What pastry are you using, Jeremy? To be honest, I was watching to learn about the pastry, although I learned a few things about the moisture of the filling and especially the banana trick.

[@SchoolofWok]

Just standard spring roll pastries!

[@meldahspeight8525]

I like his recipes.

[@MsJazzoo7]

I add a bit of corn starch to absorb the liquid so it dries up the filling.

[@anewrealm]

Love your cooking jeremy.

[@SchoolofWok]

Thank you!

[@beonboard7253]

Can I freeze spring rolls and if so how long in advance would I have to take them out of the freezer? BTW I love your show!

[@SchoolofWok]

You can freeze them, but freeze them separately so they don't stick together! You cook them from frozen at 160 degrees C otherwise they will burst - Lee

[@beonboard7253]

@@SchoolofWok Thanks!

[@yuzary9]

I tried this recipe and would rate it 5/10. I'm chinese, my mom's way is wrap the fillings (meat + veggies) up raw thinly. After frying it comes out my juicier than this method and takes less time. Using Jeremy's method you are removing the water content, leaving the filling dry.

[@SheepdogsHeart]

Salivating like Homer Simpson is probably not something my boss appreciates from me.......

[@SchoolofWok]

Hahaha, I can imagine not - Lee

[@michellepadilla5418]

I will try to do this 😉

[@SchoolofWok]

Let us know how it goes! - Lee

[@philipsawyers719]

Hi what pastry do you use? Would felio work?

[@msmilamorena6181]

Our favourite ☺️☺️☺️☺️☺️

[@SchoolofWok]

Ours too! - Lee

[@426superbee4]

i like the spring wraps best for a lighter crunch over egg wraps and its not over powering the roll

[@SchoolofWok]

Crunchy spring rolls are the best! - Lee

[@WhatWeDoChannel]

That looks so awesome, my wife and I have decided to make these! I wonder if good old cane sugar would work instead of palm sugar.

[@SchoolofWok]

It absolutely would work! - Lee

[@marta_na_moto]

Guys use a normal rice paper and don't fry them. Still sooo delicious and healthier. My god this recipe is epic.

[@u4ea565]

Hi Jeremy, Love your videos and all the content! Is there a vegan substitute for oyster sauce? Thanks!

[@SchoolofWok]

Thank you! There's a version called "vegetarian stir-fry sauce" which is made using mushrooms and is suitable for vegans! - Lee

[@u4ea565]

@@SchoolofWok Thank you Lee! Keep up the great work! u4ea

[@SchoolofWok]

No worries! - Lee

[@jeffpowell8308]

Those look amazing!

[@SchoolofWok]

They really were! - Lee

[@meagymoo666]

Replace the spring onion with mushrooms and a little more capsicum and I am set.

[@godsendsdeath666]

Well, all recipies I have tried have been 100% , but kids have now ordered me to try to make spring rolls, ive just started to watch this video when a work call comes in, I paused the video on 23 seconds, Ive had that face staring at me for 30 mins so far, happy Monday from School of Wok !!!! hahahahahahah

[@SchoolofWok]

Haha love it! Let us know how you get on with the spring rolls - Chris

[@angeltears8370]

Learn, laugh, eat! Three of my favorite things! With kind people & diversity, which is the spice of life, we have great happiness, strength & courage. I enjoy your videos. Thank you. ❤️ LOL, Loving Out Loud!

[@SchoolofWok]

I'm glad you enjoy our content, have a good day! - Lee

[@iainwallington474]

Can you please clarify the dimensions of the wrappers you used thanks.

[@dooorite]

I absolutely love your video so helpful

[@trichairelan9799]

Ty making these this weekend

[@SchoolofWok]

How did it go? - Lee

[@chris_ea]

Thanks - awesome content. Can you tall about the kitchen gear you have. That kitchen stove plate looks like a induction one. Is it a deep hole for the wok?

[@SchoolofWok]

Thank you! The hob we were using in this video was an induction hob designed for woks by AEG - Lee

[@waynejohn5706]

Yummm! Banana stick...genius🤩

[@SchoolofWok]

It's a great tip and you get to eat the other half of the banana after! - Chris

[@sandraemerson9814]

I just made perfect thank you u tube

[@ruedersculinaryinstitute9468]

These look really good!

[@SchoolofWok]

They didn't last long! - Lee

[@eulaliac.3692]

What kind of pastry is used for this thanks love you show

[@SchoolofWok]

It's just standard spring roll pastry!

[@trichairelan9799]

I’m making these now and Pork n a stick ribbon style meat has been marinated

[@SchoolofWok]

Sounds delicious! - Lee

[@maureenperez9999]

What do you think of "Yondu" seasoning liquid instead of oyster/fish sauce with a little hoisin for thickness? I've said before... won't use fish sauces ever. The closest I get is Worchestershire sauce which I know has anchovies but no fishy taste.

[@skyshelby5080]

He said light soya sauce

[@skyshelby5080]

Lik

[@jesswinagojo8076]

Mr. Jeremy please tell how can I buy one of those knifes omg I love them...❤❤❤❤

[@SchoolofWok]

You can buy our knives on amazon or through our site here: bit.ly/2Jcyr2L - Lee

[@jesswinagojo8076]

Thanks

[@cerestaylor1039]

Can I use the same seasoning with chicken?😁

[@SchoolofWok]

Of course! - Lee

[@michelleblake4516]

Hi Jeremy Sweet Pea : ) I know this isn't a Boa Bun video but I'm so curious can I deep fry a Bun? Can we use other meat's? Does the main ingredient's stay the same or are there small changes that will enhance the flavor's of different meat's? With this spring roll recipe - if I wanted 2 use chicken/beef or shrimp would I have 2 change or add anything 2 the basic ingredient's?

[@mharrisonism]

enjoying your films, where would you get the pastry to cover the ingredients of the spring role?

[@SchoolofWok]

Thanks! You can get spring roll pastry from your local Asian grocer

[@myrnal.torres9391]

Wow, so delicious! 👍🙏👋

[@PugsleySidneyShihTzus]

I saw your reply that you used spring home pastry but what size? thank you!

[@SchoolofWok]

Hmm, I can't quite remember. They are quite large, though! - Lee

[@abuhamza1970]

Hi Jeremy so good to see you on Ready Steady Cook the other day. You’ve really come along way and your success goes from strength to strength. Just a quick request, is it possible for you to do a video on crispy aromatic duck pls? This is something I’ve been meaning to try for ages but would really appreciate your guidance. Thanks again mate