Ingredients with Measurements:
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped shiitake mushrooms
- 1/4 cup chopped scallions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 package spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Large skillet
- Mixing bowl
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, shredded carrots, shredded cabbage, chopped shiitake mushrooms, chopped scallions, soy sauce, sesame oil, cornstarch, minced garlic, and minced ginger. Mix well.
2. Heat a large skillet over medium-high heat. Add the pork mixture and cook until the pork is browned and cooked through, about 10-12 minutes.
3. Preheat the oven to 375°F.
4. Lay a spring roll wrapper on a flat surface with one corner facing you. Spoon about 2 tablespoons of the pork mixture onto the center of the wrapper.
5. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the edges with the beaten egg.
6. Repeat with the remaining spring roll wrappers and filling.
7. Place the spring rolls on a baking sheet lined with parchment paper.
8. Brush the spring rolls with the remaining beaten egg.
9. Bake the spring rolls for 15-20 minutes, or until golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 17g
Protein: 8g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork.
- Any type of shredded vegetables can be used in place of the carrots and cabbage.
- Button mushrooms can be used in place of shiitake mushrooms.
Variations:
- Add chopped water chestnuts or bamboo shoots to the filling for added crunch.
- Serve the spring rolls with a dipping sauce made from soy sauce, rice vinegar, and honey.
Tips and tricks:
- Make sure to seal the edges of the spring rolls tightly to prevent the filling from leaking out.
- If the spring roll wrappers are dry, brush them with a little water to make them easier to work with.
- To make the spring rolls ahead of time, assemble them and freeze them until ready to bake.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the spring rolls, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
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 rolls are not crispy enough, try baking them for a few extra minutes or turning up the oven temperature.
Food safety advice:
Make sure to cook the pork filling to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Mangshanyegan Spring Rolls are a traditional Chinese dish that originated in the Guangdong province. They are typically served as an appetizer or snack.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the spring rolls as an appetizer or snack.
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