Ingredients with Measurements:
- 1 lb. cha siu pork, sliced into thin strips
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup hoisin sauce
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tbsp. cornstarch
- 1 package spring roll wrappers
- Oil for frying
Special equipment needed:
- Large skillet or wok
- Deep fryer or large pot for frying
- Pastry brush
Step-by-step instructions:
1. In a large skillet or wok, heat sesame oil over medium-high heat. Add cha siu pork and stir-fry for 2-3 minutes until slightly browned.
2. Add shredded carrots, cabbage, scallions, and cilantro to the skillet and stir-fry for another 2-3 minutes until vegetables are slightly softened.
3. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, and cornstarch. Pour the sauce over the pork and vegetables and stir-fry for another minute until the sauce thickens.
4. Remove from heat and let cool.
5. Lay out a spring roll wrapper on a clean surface. Place a spoonful of the pork and vegetable mixture in the center of the wrapper.
6. Fold the bottom of the wrapper over the filling, then fold in the sides. Roll up tightly and seal the top with a bit of water.
7. Repeat with remaining wrappers and filling.
8. Heat oil in a deep fryer or large pot to 375°F. Fry the spring rolls in batches for 2-3 minutes until golden brown and crispy.
9. Remove from oil and drain on paper towels.
10. Serve hot with dipping sauce of your choice.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
5. Temperature:
- Heat sesame oil over medium-high heat
- Fry spring rolls in oil at 375°F
Serving size:
- Makes 12-15 spring rolls
Nutritional information:
- Calories: 150 per spring roll
- Fat: 5g
- Carbohydrates: 20g
- Protein: 7g
Substitutions for ingredients:
- Pork can be substituted with chicken or tofu
- Vegetables can be substituted with any desired vegetables
- Hoisin sauce can be substituted with oyster sauce or sweet chili sauce
Variations:
- Add shrimp or crab meat for a seafood twist
- Use rice paper wrappers for a gluten-free option
- Add chopped peanuts or cashews for extra crunch
Tips and tricks:
- Make sure the filling is completely cooled before wrapping the spring rolls to prevent the wrappers from tearing
- Use a pastry brush to brush a bit of water on the edges of the wrapper to help seal it shut
- Don't overcrowd the fryer or pot when frying the spring rolls to ensure they cook evenly
Storage instructions:
- Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- To reheat, place the spring rolls on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes until heated through and crispy
Presentation ideas:
- Serve the spring rolls on a platter with a variety of dipping sauces for guests to choose from
- Garnish with chopped scallions or cilantro for added color and flavor
Garnishes:
- Chopped scallions
- Chopped cilantro
- Chopped peanuts or cashews
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal
- Pair with a light and refreshing salad for a healthier option
Suggested side dishes:
- Steamed rice
- Stir-fried noodles
- Asian-style salad
Troubleshooting advice:
- If the spring rolls are too greasy, try frying them at a slightly lower temperature
- If the filling is too dry, add a bit more hoisin sauce or soy sauce to the mixture
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Use clean hands and surfaces when handling raw meat and vegetables to prevent cross-contamination
Food history:
- Cha siu pork is a popular Cantonese dish that is typically made by marinating pork in a sweet and savory sauce and then roasting it until tender and caramelized
Flavor profiles:
- Sweet, savory, and slightly spicy
Serving suggestions:
- Serve as an appetizer or main dish
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Region: Chinese