Ingredients with Measurements:
- 1 pound of thinly sliced pork belly
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 1 tablespoon of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of lemongrass, minced
- 1 tablespoon of cilantro, chopped
- 1 tablespoon of mint, chopped
- 1 tablespoon of Thai basil, chopped
- 1 tablespoon of lime juice
- 1 tablespoon of fish sauce
- 1 package of spring roll wrappers
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Mu Kratha grill or a grill pan
- Deep fryer or a deep skillet
Step-by-step instructions:
1. Preheat the Mu Kratha grill or a grill pan over medium-high heat.
2. In a bowl, mix together the pork belly, vegetable oil, soy sauce, oyster sauce, sugar, garlic, ginger, and lemongrass.
3. Grill the pork belly until it is cooked through and crispy, about 5-7 minutes per side. Remove from the grill and let it cool.
4. Once the pork belly has cooled, chop it into small pieces and mix it with the cilantro, mint, Thai basil, lime juice, and fish sauce.
5. Take a spring roll wrapper and place a spoonful of the pork belly mixture in the center. Fold the sides of the wrapper over the filling and roll it up tightly.
6. Brush the edges of the wrapper with the beaten egg to seal it.
7. Heat the vegetable oil in a deep fryer or a deep skillet over medium-high heat.
8. Fry the spring rolls until they are golden brown and crispy, about 3-4 minutes. Drain on a paper towel-lined plate.
9. Serve the Mu Kratha spring rolls hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Mu Kratha grill or grill pan: medium-high heat
Deep fryer or deep skillet: medium-high heat
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 190
Fat: 10g
Carbohydrates: 18g
Protein: 8g
Substitutions for ingredients:
- Chicken or beef can be substituted for pork belly.
- Regular basil can be substituted for Thai basil.
Variations:
- Add shredded carrots, cabbage, or bean sprouts to the filling.
- Use rice paper wrappers instead of spring roll wrappers for a lighter option.
Tips and tricks:
- Make sure the pork belly is thinly sliced to ensure even cooking.
- Don't overfill the spring roll wrappers, or they will be difficult to roll.
- Keep the spring roll wrappers covered with a damp towel to prevent them from drying out.
Storage instructions:
Mu Kratha spring rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the spring rolls, preheat the oven to 350°F and bake them for 10-15 minutes until heated through.
Presentation ideas:
Arrange the Mu Kratha spring rolls on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
Serve the Mu Kratha spring rolls with a side of steamed rice and a Thai salad.
Suggested side dishes:
Steamed rice and Thai salad
Troubleshooting advice:
- If the spring rolls are not crispy, the oil may not be hot enough.
- If the spring rolls are too greasy, they may have been fried for too long.
Food safety advice:
Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mu Kratha is a popular Thai hot pot dish that is cooked on a grill. It typically consists of thinly sliced meat, vegetables, and noodles that are cooked in a broth.
Flavor profiles:
The Mu Kratha spring rolls are savory, crispy, and packed with flavor from the pork belly, lemongrass, and Thai herbs.
Serving suggestions:
Serve the Mu Kratha spring rolls as an appetizer or as part of a Thai-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai