Ingredients with Measurements:
- 1 pound ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 package spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Deep fryer or large pot for frying
- Thermometer for monitoring oil temperature
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, shredded carrots, shredded cabbage, chopped green onions, chopped cilantro, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, and cornstarch. Mix well.
2. Lay a spring roll wrapper on a flat surface with one corner facing you. Spoon about 2 tablespoons of the pork mixture onto the wrapper, spreading it out in a line across the wrapper.
3. Fold the bottom corner of the wrapper up over the filling, tucking it in tightly. Fold the left and right corners in towards the center, then roll the wrapper up tightly towards the remaining corner. Brush the remaining corner with beaten egg and press it firmly to seal the spring roll closed.
4. Repeat with remaining spring roll wrappers and filling.
5. Heat oil in a deep fryer or large pot to 350°F. Fry the spring rolls in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- Makes approximately 20 spring rolls
- Serving size: 2 spring rolls
Nutritional information:
- Calories per serving: 210
- Total fat: 9g
- Saturated fat: 2.5g
- Cholesterol: 35mg
- Sodium: 480mg
- Total carbohydrates: 21g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 11g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Shredded zucchini or bell peppers can be substituted for shredded carrots or cabbage.
- Hoisin sauce can be substituted for oyster sauce.
Variations:
- Add chopped water chestnuts or bamboo shoots for added crunch.
- Serve with sweet chili sauce or soy sauce for dipping.
Tips and tricks:
- Make sure to seal the spring rolls tightly to prevent filling from leaking out during frying.
- Use a slotted spoon or spider to remove spring rolls from oil to prevent excess oil from sticking to the rolls.
- Spring rolls can be frozen before frying for later use.
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 spring rolls on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve spring rolls on a platter with dipping sauce in the center.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables
- Egg drop soup
- Hot and sour soup
Troubleshooting advice:
- If spring rolls are not crispy enough, increase oil temperature or fry for a longer time.
- If filling is too wet, add more cornstarch to the mixture.
Food safety advice:
- Make sure to cook pork to an internal temperature of 160°F to ensure it is fully cooked.
- Use a thermometer to monitor oil temperature and prevent oil from overheating and causing a fire.
Food history:
- Dengke Mas Spring Rolls are a traditional dish from the Sichuan province of China. They are named after the Dengke Mas River, which runs through the region.
Flavor profiles:
- Dengke Mas Spring Rolls are savory and slightly spicy, with a crispy exterior and tender filling.
Serving suggestions:
- Serve as an appetizer or as part of a larger meal.
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