Ingredients with Measurements:
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 12 spring roll wrappers
- 1 egg, beaten
Special equipment needed:
- Large skillet
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large skillet, cook the ground pork over medium-high heat until browned and cooked through. Drain any excess fat.
2. Add the garlic, ginger, soy sauce, hoisin sauce, rice vinegar, and sesame oil to the skillet. Stir to combine and cook for an additional 2-3 minutes.
3. Add the shredded cabbage, carrots, green onions, and cilantro to the skillet. Stir to combine and cook for an additional 2-3 minutes, until the vegetables are slightly softened.
4. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
5. Lay a spring roll wrapper on a clean work surface. Spoon 2-3 tablespoons of the pork mixture onto the center of the wrapper.
6. Fold the bottom corner of the wrapper up over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the edges with the beaten egg.
7. Repeat with the remaining wrappers and filling.
8. Place the spring rolls on the prepared baking sheet and brush with the remaining beaten egg.
9. Bake for 15-20 minutes, until golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes 12 spring rolls, serving size is 2 spring rolls per person.
Nutritional information:
Calories: 225
Fat: 10g
Carbohydrates: 22g
Protein: 12g
Sodium: 440mg
Sugar: 3g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Shredded lettuce can be used instead of shredded cabbage.
- Chopped bell peppers can be added to the filling for extra flavor.
Variations:
- Add a tablespoon of Sriracha sauce to the filling for some heat.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and honey.
- Add chopped water chestnuts to the filling for extra crunch.
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 too dry, lightly brush them with water before filling.
- To make ahead, assemble the spring rolls and freeze them before baking. Bake from frozen, adding an additional 5-10 minutes to the cooking time.
Storage instructions:
Leftover spring rolls can be stored 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 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with additional chopped cilantro and green onions.
Garnishes:
Chopped cilantro and green onions.
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
If the spring rolls are not crispy enough, try baking them for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Peking Pork Spring Rolls are a popular Chinese appetizer that originated in Beijing.
Flavor profiles:
Savory, slightly sweet, and crunchy.
Serving suggestions:
Serve as an appetizer or as part of a larger meal.
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Region: Chinese