Pork Filled Spring Roll

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

Ingredients

Directions

• 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

Directions

• 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 :)