Step 1

STEP 1

Step 2

Preheat oven to 120°C/250°F.

Step 4

STEP 2

Step 5

Combine the Chinese 5-spice and the sea salt. Rub the salt mixture all over the pork.

Step 7

STEP 3

Step 8

Line a baking tray with foil and place a baking rack on top. Place the pork on the baking rack. Roast for 3 hours or until fork tender.

Step 10

STEP 4

Step 11

Remove the pork from the oven and use a knife to slice into big chunks. Transfer the pork to a large bowl and use forks to shred the pork. Add the hoisin and mix until well combined. Allow the pork mixture to cool completely.

Step 13

STEP 5

Step 14

Place a spring roll wrapper on your bench top with a corner closest to you so that the wrappers looks like a diamond. Place about about 2 tablespoons of filling onto the bottom third of the wrapper. Fold the bottom corner over the filling and then tightly roll a couple of times. Then fold the side edges in (like an envelope). Roll tightly again and seal with some water rubbed onto the final edge. Place onto a large tray and repeat with remaining filling and wrappers.

Step 16

STEP 6

Step 17

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook the spring rolls in batches until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper and serve.