Pork Filled Spring RollPosted 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
|500 g||ground pork|
|1 teaspoon||soy sauce|
|¼ teaspoon||hot chili flakes|
|¼ teaspoon||Sichuan pepper (if you have it)|
|1 cup||shredded Savoy cabbage|
|1||carrot, cut into matchsticks|
|½ cup||bean sprouts|
|1 small||onion, halved & thinly sliced|
|1||scallion, thinly sliced|
|2 cloves}garlic, minced|
|1 3-cm piece||ginger root, peeled & minced|
|¼ cup||chicken stock|
|1 tablespoon||soy sauce|
|2 tablespoons||oyster sauce|
|1 tablespoon||cilantro, chopped|
|1 tablespoon||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 :)