Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped Thai basil leaves
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 package of spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Large skillet
- Mixing bowl
- Pastry brush
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, chopped onion, cilantro, mint leaves, Thai basil leaves, fish sauce, soy sauce, sugar, vegetable oil, black pepper, garlic powder, and onion powder. Mix well.
2. Heat a large skillet over medium-high heat. Add the pork mixture and cook until browned and cooked through, about 10-12 minutes. Set aside to cool.
3. Lay a spring roll wrapper on a flat surface with one corner pointing towards you. Place a spoonful of the pork mixture in the center of the wrapper.
4. Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Fold the sides of the wrapper towards the center, then roll the wrapper tightly towards the remaining corner.
5. Brush the remaining corner with beaten egg and press to seal the spring roll. Repeat with the remaining wrappers and filling.
6. Heat a deep fryer or large pot of oil to 350°F. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes.
7. Remove the spring rolls from the oil and drain on a paper towel-lined plate.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 18g
Protein: 9g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork
- Chopped scallions can be used instead of onion
- Chopped parsley can be used instead of cilantro
- Chopped regular basil can be used instead of Thai basil
Variations:
- Add shredded carrots or cabbage to the filling for extra crunch
- Serve with a sweet chili dipping sauce or peanut sauce
- Use rice paper wrappers instead of spring roll wrappers for a lighter option
Tips and tricks:
- Make sure the filling is completely cooled before filling the spring roll wrappers to prevent them from becoming soggy.
- Don't overfill the spring roll wrappers or they may burst during frying.
- Keep the spring roll wrappers covered with a damp towel to prevent them from drying out.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat spring rolls in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped cilantro and sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Thai iced tea
- Beer
- White wine
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Pad Thai
Troubleshooting advice:
- If the spring rolls burst during frying, try using less filling or double-wrapping the wrappers.
- If the spring rolls are not crispy enough, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F before filling the spring rolls.
- Use caution when frying with hot oil.
Food history:
Khaep Mu Spring Rolls are a popular street food in Thailand. They are typically filled with ground pork and herbs, then deep-fried until crispy.
Flavor profiles:
Savory, salty, slightly sweet, and herbaceous.
Serving suggestions:
Serve Khaep Mu Spring Rolls as an appetizer or snack.
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Region: Thai