Ingredients with Measurements:
- 1 lb ground pork
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp sugar
- 2 tbsp ground roasted rice
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped basil
- 1/2 cup chopped lettuce
- 1/2 cup chopped cucumber
- 1/2 cup chopped carrot
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green beans
- 1/2 cup chopped Thai chili peppers
- 1 package spring roll wrappers
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Wok or large skillet
- Deep fryer or large pot for frying
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, fish sauce, lime juice, sugar, and ground roasted rice. Mix well and set aside.
2. In a separate bowl, combine the scallions, cilantro, mint, basil, lettuce, cucumber, carrot, red onion, red bell pepper, green beans, and Thai chili peppers. Mix well and set aside.
3. Heat the wok or large skillet over high heat. Add the ground pork mixture and cook until browned and cooked through, about 5-7 minutes.
4. Add the vegetable mixture to the wok and stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Remove the wok from heat and let the mixture cool for 10-15 minutes.
6. To assemble the spring rolls, lay a spring roll wrapper on a flat surface. Spoon about 2 tablespoons of the pork and vegetable mixture onto the center of the wrapper.
7. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up.
8. Heat the vegetable oil in a deep fryer or large pot to 350°F.
9. Fry the spring rolls in batches until golden brown, about 2-3 minutes per batch.
10. Use a slotted spoon to remove the spring rolls from the oil and place them on paper towels to drain excess oil.
11. Serve the Lap Pa Larb spring rolls hot with sweet chili sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe makes 20 spring rolls, serving size is 2 spring rolls per person.
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 22g
Protein: 14g
Substitutions for ingredients:
Ground pork can be substituted with ground chicken or turkey. Thai chili peppers can be substituted with jalapeno peppers.
Variations:
Add cooked rice noodles to the filling mixture for added texture. Use lettuce leaves instead of spring roll wrappers for a low-carb option.
Tips and tricks:
Make sure the filling mixture is completely cooled before assembling the spring rolls to prevent the wrappers from tearing. Use a slotted spoon to remove excess oil from the spring rolls after frying.
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 10-15 minutes until heated through.
Presentation ideas:
Arrange the spring rolls on a platter with a bowl of sweet chili sauce for dipping.
Garnishes:
Garnish with chopped scallions and cilantro.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
If the spring rolls are not crispy, increase the frying temperature. If the filling is too dry, add a tablespoon of water or chicken broth.
Food safety advice:
Make sure the ground pork is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Lap Pa Larb is a traditional Laotian dish made with minced meat, fish sauce, lime juice, and ground roasted rice.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or as a main dish with steamed rice and stir-fried vegetables.
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Region: Thai