Pork Stir-Fry Filled Spring RollPublished on 30 May 2013
Rice paper is something I usually have in stock, because: a. it keeps well and b. I love to make spring rolls. Now this recipe is for spring rolls filled with a stir-fried pork dish, but they can be literally stuffed with almost anything and cooked in numerous ways.
Pork Stir-Fry Recipe
- 500g ground pork
- 1 teaspoon soy sauce
- 1/4 teaspoon hot chili flakes
- 1/4 teaspoon Sichuan pepper (if you have it)
- black pepper
- 1 cup shredded Savoy cabbage
- 1 carrot, cut into matchsticks
- 1/2 cup bean sprouts
- 1 small onion, halved & thinly sliced
- 1 scallion, thinly sliced
- 2 cloves garlic, minced
- ginger root, one piece ~3 cm, peeled & minced
- 1/4 cup chicken stock
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cilantro, chopped
- peanut oil, for frying
- Combine the pork mince, black & sichuan pepper, chili flakes and soy in a bowl. Set aside, while you prep your vegetables.
- In a small bowl, dissolve the cornstarch in the chicken stock with the remaining soy. Set aside also.
- Preheat your wok over medium-high heat.
- Add 1 tablespoon oil, followed by the pork mixture and half of your minced garlic and ginger.
- Fry until the pork is just barely finished cooking, then remove.
- Add another tablespoon of oil.
- Flavour the oil by first frying the ginger, garlic and onion.
- Add, in order, carrot, cabbage & bean sprouts –stir frying for about 10 seconds between each.
- Return the pork to the wok.
- Add the chicken stock mixture (stirring it briefly to re-homogenize) and increase the heat and cook for about 3-5 minutes.
- Stir in the sliced scallion, cilantro and oyster sauce. Serve.
This stir fry can, of course, be a dish in itself, served with rice or what have you. Now onto assembly.
Spring Roll Assembly
Things you’ll need:
- lukewarm water
- rice paper
- space for rolling
- your filling
- a spoon
- Soak rice paper in water, as per the manufacturers’ specification, usually it’s only a few seconds.
- Place one or two spoonfuls of filling (depending on your spoon) in the lower third of your rice paper.
- Fold the same third over your filling, tucking it gently underneath.
- Fold the two sides of the rice paper over towards the centre, tucking it again.
- …and roll.
Now these spring rolls can be eaten as is, or fried, steamed, treated as a dumpling and added to hot broth –whatever you desire. Enjoy :)