Ingredients with Measurements:
- 1 package of spring roll wrappers (12-16 count)
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped scallions
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Large skillet
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Baking sheet lined with paper towels
Step-by-step instructions:
1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add minced garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add ground pork and cook until browned, breaking up any large pieces with a wooden spoon.
3. Add shredded carrots, cabbage, and scallions to the skillet and stir to combine.
4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, black pepper, and salt. Pour the sauce over the pork and vegetables and stir to coat evenly.
5. Remove the skillet from heat and let the filling cool to room temperature.
6. Preheat the deep fryer or large pot of oil to 375°F.
7. Lay a spring roll wrapper on a clean work surface with one corner facing you. Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
8. Fold the bottom corner of the wrapper over the filling, tucking it tightly under the filling.
9. Fold the sides of the wrapper in towards the center, then roll the wrapper up tightly towards the top corner.
10. Brush the top corner of the wrapper with beaten egg and press it down to seal the roll.
11. Repeat with the remaining wrappers and filling.
12. Fry the spring rolls in batches for 2-3 minutes until golden brown and crispy. Use a slotted spoon or spider strainer to remove the rolls from the oil and transfer them to the prepared baking sheet to drain excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
Makes 12-16 spring rolls
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 18g
Protein: 11g
Sodium: 530mg
Sugar: 4g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Shredded zucchini or bell peppers can be used instead of carrots or cabbage.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add chopped water chestnuts or bamboo shoots to the filling for extra crunch.
- Serve the spring rolls with a dipping sauce made from soy sauce, rice vinegar, honey, and chili flakes.
- Make vegetarian spring rolls by omitting the pork and adding more vegetables or tofu.
Tips and tricks:
- Make sure the filling is completely cooled before rolling the spring rolls to prevent the wrappers from tearing.
- Keep the spring roll wrappers covered with a damp towel to prevent them from drying out.
- Fry the spring rolls in small batches to avoid overcrowding the fryer or pot.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the spring rolls in a preheated oven at 350°F for 10-12 minutes until heated through and crispy.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve the spring rolls with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the spring roll wrappers are too dry, dip them in warm water for a few seconds to soften them before rolling.
- If the spring rolls are too greasy, let them drain on a paper towel-lined baking sheet for a few minutes before serving.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Use a thermometer to check the temperature of the oil before frying to prevent overheating and potential fires.
Food history:
Spring rolls originated in China and were traditionally eaten during the Spring Festival as a symbol of new beginnings and good luck. They are now popular throughout Asia and around the world.
Flavor profiles:
Savory, salty, sweet, and umami
Serving suggestions:
Serve the spring rolls as an appetizer or as part of a larger meal.
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