Ingredients with Measurements:
- 1 package of spring roll wrappers
- 1 pound of ground pork
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1/2 cup of chopped green onions
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1 egg, beaten
Special equipment needed:
- Large skillet
- Mixing bowl
- Pastry brush
- Baking sheet
- Parchment paper
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 and set aside.
2. In a mixing bowl, combine the shredded carrots, cabbage, and green onions with the cooked ground pork.
3. In a separate bowl, whisk together the soy sauce, sesame oil, cornstarch, sugar, minced garlic, minced ginger, black pepper, and salt.
4. Pour the soy sauce mixture over the pork and vegetable mixture and stir until well combined.
5. Preheat the oven to 375°F.
6. Lay out a spring roll wrapper on a clean work surface with one corner pointing towards you.
7. Spoon 2-3 tablespoons of the pork and vegetable mixture onto the bottom third of the wrapper.
8. Fold the bottom corner of the wrapper over the filling, tucking it in tightly.
9. Fold in the sides of the wrapper towards the center, then roll the wrapper up tightly towards the top corner.
10. Brush the top corner of the wrapper with the beaten egg to seal the spring roll closed.
11. Repeat with the remaining spring roll wrappers and filling.
12. Place the spring rolls on a baking sheet lined with parchment paper.
13. Bake for 20-25 minutes, or until the spring rolls are golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories: 165
Fat: 7g
Carbohydrates: 17g
Protein: 9g
Sodium: 420mg
Sugar: 2g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork.
- Shredded zucchini or bell peppers can be substituted for the shredded carrots or cabbage.
- Tamari or coconut aminos can be substituted for the soy sauce.
Variations:
- Add diced water chestnuts or bamboo shoots for added crunch.
- Use shrimp or tofu instead of pork for a vegetarian or pescatarian option.
- Serve with a dipping sauce such as sweet chili sauce or soy sauce.
Tips and tricks:
- Make sure to tuck in the sides of the wrapper tightly to prevent the filling from spilling out.
- Brushing the top corner of the wrapper with beaten egg helps to seal the spring roll closed.
- If the spring rolls are not crispy enough, broil them for an additional 1-2 minutes.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake the spring rolls for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the spring rolls on a platter and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve 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 are not crispy enough, broil them for an additional 1-2 minutes.
- If the filling is too dry, add a tablespoon of water or chicken broth to the mixture.
Food safety advice:
Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Shuangbaotai Spring Rolls are a popular Chinese appetizer that originated in the Guangdong province of China.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve the spring rolls as an appetizer or as part of a larger meal.
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Region: Chinese