20 Seared Pork Spring Rolls For Under $10
January 28th 2009 06:59
Minced pork is significantly cheaper than other minced meat or poultry. The whole recipe only cost about ten dollars and yielded 20 spring rolls. Although time consuming, spring rolls can be made in advance so that it is simply a matter of frying them to serve them.
Ingredients
450g Minced Pork
50ml Vegetable oil
½ Chinese cabbage
2 Shallots
3 Garlic cloves
1 Chili
1 Brown onion
1tsp Minced ginger
80ml Sesame oil
50ml Soy sauce
80ml Hoisin sauce
½ tsp Ground coriander seed
¼ tsp Chinese five spice
Salt and pepper
20 Spring roll pastry sheets
1 Egg white
Oil for deep frying
Method
Heat 50ml of vegetable oil and 30ml of sesame oil on a fierce heat and add the minced pork.
Break the mince up and stir it until it is dark brown.
Reserve the meat in a bowl for later use.
Clean the pan and gently heat 50ml of sesame oil.
Fry the sliced onion on low heat until it is transluscent.
Add the crushed garlic, chopped chili and minced ginger and turn up the heat.
Add the shredded cabbage and allow it to wilt.
Add the browned meat and the dry seasonings.
Add the soy sauce, hoisin sauce and ½ a cup of water and allow the mixture to simmer for 5 minutes.
Place the mixture I a bowl and allow it to cool before rolling the spring rolls.
Place a tablespoon of the mixture on a sheet of spring roll pastry.
Roll the near end over and roll it half a turn.
Fold one side towards the middle and roll half a turn.
Fold the other side towards the middle and roll half a turn.
Brush a little beaten egg white on the loose end and roll it up.
Repeat the process until all the spring rolls are made then refrigerate or freeze them until ready for use.
Deep fry the spring rolls at 175°c until they are golden brown.
Drain the spring rolls for several minutes before serving with your favourite dipping sauce.
Gung Hai Fat Choi!
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