Pork and Macadamia Sate Spring Rolls
Prep time
Cook time
Total time
These are the best spring rolls I've ever eaten.
Recipe type: Appetizer
Cuisine: Asian
Serves: 20
  • 500 grams coarsely minced pork sautèed in macadamia oil
  • 1 packet of spring roll wrappers
  • Macadamia oil for frying
  • 300 grams mixed finely sliced vegetables such as cabbage, carrots, onions, green beans or bean sprouts
  • 15 grams fresh ginger
  • 15 grams fresh galangal
  • 15 grams fresh turmeric
  • 15 grams fresh garlic
  • 1 small onion
  • 2 tbs macadamia oil
  • 30 grams macadamia nuts
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp pepper
  • Salt to taste
  • Soy sauce to taste
  • ½ can coconut milk
  1. Finely blend or grind in a mortar, macadamia oil, ginger, galangal, turmeric, garlic, onion and macadamia nuts.
  2. Cook over low heat until aromatic and then add spices. Cook for a few minutes until you have a thick paste and then add half a can of coconut cream and half a can of water.
  3. Reduce until you have a thick sauce and season with soy, salt and more chilli if you prefer very spicy food.
  4. Add pork and simmer.
  5. In a separate pan or wok sautè the vegetables and add to the sauce and pork.
  6. Heat together for 2 minutes and place in the refrigerator to cool. The mixture should be coated with sauce and not soggy and sitting in a puddle.
  7. When the mixture has cooled, separate the spring roll wrappers. Place the same amount of mixture in each wrapper, roll into a cylinder and seal the ends with a paste of flour and water or use egg white.
  8. Allow to rest for one hour
  9. Heat the macadamia oil in a wok to 190C/375F
  10. Place one in the center of the pan and cook 30 seconds and flip for another 30 seconds and then move to the sides of the wok before adding another.
  11. Fry until golden brown
  12. Eat while hot.
You can make these ahead and freeze them. Let the spring rolls thaw a bit before frying but be very gentle with them so you don't tear the wrapper. A torn wrapper makes for a big mess in the oil.
Recipe by Orgasmic Chef at https://orgasmicchef.com/mains/nose-to-tail-cooking-class/