Ingredients with Measurements:
- 1 package of spring roll wrappers
- 1 pound of ground pork
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1 cup of bean sprouts
- 1/4 cup of chopped scallions
- 2 cloves of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 teaspoon of black pepper
- 1/4 cup of vegetable oil
Special equipment needed:
- Large skillet
- Mixing bowl
- Cutting board
- Sharp knife
- Pastry brush
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the ground pork and cook until browned, stirring occasionally.
3. Add the shredded carrots, cabbage, bean sprouts, scallions, and garlic to the skillet. Cook for 5 minutes or until the vegetables are tender.
4. In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, cornstarch, and black pepper. Add the mixture to the skillet and stir until the sauce thickens and coats the vegetables and pork.
5. Remove the skillet from the heat and let the mixture cool for 10 minutes.
6. Preheat the oven to 375°F.
7. On a cutting board, lay out a spring roll wrapper. Spoon 2 tablespoons of the pork and vegetable mixture onto the center of the wrapper.
8. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll the wrapper tightly.
9. Place the spring roll on a baking sheet lined with parchment paper.
10. Repeat steps 7-9 until all of the filling is used.
11. Brush the tops of the spring rolls with vegetable oil.
12. Bake the spring rolls for 20-25 minutes or until golden brown and crispy.
13. Remove the spring rolls from the oven and let them cool for 5 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 16g
Protein: 9g
Sodium: 420mg
Sugar: 2g
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.
- Rice paper wrappers can be used instead of spring roll wrappers.
Variations:
- Add chopped shrimp or tofu to the filling for a seafood or vegetarian option.
- Serve the spring rolls with a dipping sauce, such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure the filling is completely cooled before filling the spring roll wrappers to prevent them from becoming soggy.
- Brushing the tops of the spring rolls with vegetable oil helps them to become crispy in the oven.
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, preheat the oven to 375°F and bake for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions, cilantro, or sesame seeds.
Pairings:
Serve the spring rolls with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
Steamed rice, vegetable stir-fry, or a side salad.
Troubleshooting advice:
If the spring rolls become soggy, try baking them for a few extra minutes to help them become crispy.
Food safety advice:
Make sure the filling is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Spring rolls originated in China and were traditionally eaten during the spring festival to celebrate the beginning of a new season.
Flavor profiles:
Savory, slightly sweet, and crispy.
Serving suggestions:
Serve the spring rolls as an appetizer or as a main dish with a side of rice or vegetables.
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