Ingredients with Measurements:
- 1 package of spring roll wrappers (12-15 pieces)
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil for frying
Special Equipment Needed:
- Large skillet
- Mixing bowl
- Pastry brush
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground pork, shredded carrots, shredded cabbage, chopped green onions, chopped cilantro, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and black pepper. Mix well.
2. Lay a spring roll wrapper on a flat surface, with one corner pointing towards you. Spoon about 2 tablespoons of the pork mixture onto the bottom third of the wrapper.
3. Fold the bottom corner over the filling, tucking it under the filling. Roll the wrapper once, then fold in the sides towards the center. Continue rolling the wrapper until it is sealed.
4. Repeat with the remaining wrappers and filling.
5. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the spring rolls in batches and fry until golden brown, about 3-4 minutes per side.
6. Use a slotted spoon to remove the spring rolls from the skillet and place them on a plate lined with paper towels to drain excess oil.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes 12-15 spring rolls
- Serves 4-6 people
Nutritional information:
- Calories per serving: 250
- Fat: 14g
- Carbohydrates: 19g
- Protein: 12g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork
- Shredded zucchini or bell peppers can be used instead of shredded carrots or cabbage
- Hoisin sauce can be used instead of oyster sauce
Variations:
- Add chopped shrimp or crab meat to the filling for a seafood twist
- Use rice paper wrappers instead of spring roll wrappers for a lighter option
- Add chopped peanuts or cashews to the filling for extra crunch
Tips and Tricks:
- Make sure to seal the spring roll wrappers tightly to prevent the filling from falling out during frying
- Don't overfill the spring roll wrappers, as this can make them difficult to roll and fry evenly
- Use a pastry brush to brush a little water on the edges of the wrappers to help seal them
Storage Instructions:
- Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- To reheat, place the spring rolls on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through
Presentation Ideas:
- Serve the spring rolls on a platter with a variety of dipping sauces for guests to choose from
- Arrange the spring rolls on a bed of lettuce leaves for a colorful and fresh presentation
Garnishes:
- Sprinkle chopped cilantro or green onions on top of the spring rolls for added flavor and color
Pairings:
- Serve the spring rolls with a side of steamed rice or noodles for a complete meal
- Pair with a cold beer or a crisp white wine
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Noodle salad
Troubleshooting Advice:
- If the spring rolls are not crispy enough, increase the heat of the oil or fry them for a little longer
- If the filling is too dry, add a little more soy sauce or oyster sauce to moisten it
Food Safety Advice:
- Make sure to cook the pork filling to an internal temperature of 160°F to ensure it is fully cooked and safe to eat
- Use a meat thermometer to check the temperature of the filling
Food History:
- Pai Ti spring rolls are a popular street food in Taiwan, where they are often sold by vendors in night markets
Flavor Profiles:
- Savory, slightly sweet, and crunchy
Serving Suggestions:
- Serve as an appetizer or as a main dish
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Region: Thai