Pork Spring Rolls

I thought since I am getting into Spring mode, I would add a recipe that we enjoyed again tonight for pork spring rolls. And yes, I understand that the only thing they have to do with Spring is, well, the word SPRING. Whatever it takes for me to get inspired to make them is ok by me! I will fess up, though, and let you all know that the recipe comes from the back of the egg roll wrapper package. Not very glamorous, I know. But I'm not ashamed. ;-) I do, however, change it here and there as I make it to suit my family's taste, but overall it is the same and one of the best versions I have ever had. VERY yummy and super easy too. I always thought that spring/egg rolls were way to hard for an average home cook but am happy to report that they have turned out well every time I have made them. I hope that you get a chance to give them a shot. I can imagine that you could make them vegetarian by using tofu in place of the pork or by adding chopped up water chestnuts and extra veggies in place of the meat. Seems like it is more about the seasonings and sauce than the vegetable or protein ingredients. Happy Spring! :)


Pork Spring Rolls


1 lb ground pork, browned and drained and crumbled
2 tsp minced ginger
1 tsp crushed garlic
2 cups finely chopped cabbage
1/4 lb bean sprouts
1/2 cup shredded carrots
3 green onions, finely chopped
1/4 tsp pepper
1/2 tsp salt
1 tsp sugar
2 tbsp oyster sauce
1 pkg egg roll wrappers
vegetable oil for frying

Stir fry meat, ginger and garlic over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot, green onions, salt, pepper and sugar. Cook 2 minutes. Stir in oyster sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll and roll up so that all ends are sealed. Wet finger and run along edge of wrapper to help adhere edges. Fry in 350 degree oil until golden, about 2-3 minutes per side. Drain on paper towels. Serve with your choice of dipping sauce.




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