Easy spring rolls
Make this easy version of spring rolls with children – fill crisp pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Gochujang-glazed pork meatballs with pickled mooli & carrot
Serves 4 - 6
Easy
Prep:
Cook:
plus overnight chilling
Get the pickles ready the day before to make things simple. The meatballs come together quickly, so it’s an easy option for last-minute entertaining
Skip to ingredients
- 400g pork mince
- 1 tbsp lemongrass paste
- 1 tbsp garlic & ginger paste
- 15g chivesfinely chopped
- 2 tbsp vegetable oil
- 3 tbsp gochujang
- 1 tbsp runny honey
- 25g salted butter
- 2 tbsp rice wine vinegar
For the pickles
- 1 (about 350g) moolithinly sliced into half-moons (use a mandoline, if you have one)
- 2 (about 170g) carrotsthinly sliced into half-moons (use a mandoline, if you have one)
- 300ml white wine vinegar
- 150g caster sugar
- 1 tsp fennel seeds
- 1 tbsp black peppercorns
To serve
- 2 Little Gem or round lettucesleaves separated to make cups
- 15g mint, coriander or basilleaves picked
Nutrition: Per serving (6)
- kcal263
- fat14g
- saturates5g
- carbs19g
- sugars16g
- fibre1g
- protein14g
- salt1.06g
Method
step 1
First, make the pickles. Pack the sliced mooli and carrots into a large, sterilised jar (see tip). Put 100ml water, the vinegar, sugar, fennel seeds, peppercorns and 1½ tsp fine sea salt in a medium saucepan. Warm over a low heat to gently dissolve the sugar, then bring to a simmer. Pour the mixture into the jar to cover the veg. Leave to cool completely, then screw the lid on the jar and keep chilled overnight.
step 2
Combine the pork mince, lemongrass and garlic & ginger pastes and the chives in a large bowl. Season well and mix thoroughly using your hands, then roll into about 20 x 30g meatballs – if you like, make one meatball and fry until cooked through, then taste for seasoning before rolling the rest of the meatballs out.
step 3
Heat the vegetable oil in a large frying pan over a medium heat and fry the meatballs for 2-3 mins on each side, stirring until golden brown all over. Meanwhile, mix the gochujang, honey, butter and vinegar together in a bowl (it might look lumpy, but it will melt together in the pan). Pour the mixture into the pan of meatballs and cook for 4-5 mins over a medium heat, tossing to coat.
step 4
Arrange the lettuce cups on a serving platter, fill with the meatballs and pickled veg, then scatter over the fresh herbs.
