Homemade Pork Spring Rolls

Homemade Pork Spring Rolls  Not so long ago I was very lucky to meet a group of new friends, that came from everywhere in
the world and just like me came to make Australia their new homes.

What we all have in common is the passion for food, for homemade and feeding our friends and family.  Every once in a while we gather and teach each other new recipes, kitchen tricks and techniques.

Is a lot of fun and we always refer to this gathering as our "cooking dates" 

Here is a little something I learned last week during my "cooking date"  with my friend Marina Body:  Homemade Pork Spring Rolls (coming from a 100% Chinese friend).

If you are worried about the calories, you can bake them instead of deep frying but saying a hundred times that baked is as good as deep fried will not make it truth - baked spring rolls are good, fried spring rolls are awesome.

Serve with a fresh salad and it will make an excellent and easy dinner option.   It also makes a good option for entertaining - just use smaller wrappers.

What about you? Do you have many foodie friends and have you thought about making your own cooking date club? :-)

x
Rachel

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Homemade Chinese Spring Rolls
Yields: 10 large Spring Rolls Cost:$$ | Difficulty:  Medium | Time: 1h45min
Author: Marina Body
Ingredients
  • 500g Pork Loin finely minced preferable with a knife
  • 1 Large carrot grated
  • 150g Oyster Mushrooms very finely chopped
  • 1 Tablespoon fish sauce
  • 1 Tablespoon brown sugar
  • 1/2 Tablespoon sesame oil
  • 1/2 Teaspoon Chinese 5 spices
  • 4 Cloves garlic finely minced
  • 2 Cm piece Ginger finely minced
  • 1 Small red Chili finely minced
  • 10 large Spring Roll Wrappers (25x25cm)
  • 1 Tablespoon Corn Flour
  • 3 Tablespoons of Water
  • Vegetable Oil to Deep Fry
Instructions
  1. Heat a couple of tablespoons in a large skillet over medium heat.
  2. Add the Ginger, Chilli and Garlic and Fry for a couple of minutes.
  3. Stir in the Pork and stir until cooked with no pink spots.
  4. Add the Oyester Mushrooms and the Carrots and cook for a few more minutes.
  5. Sit in the Sesame oil, the five spices, the fish sauce and the brown sugar.   Mix well, cook for a couple more minutes, try the meat and add more salt or spices to your liking.
  6. In a small bowl, mix the corn flour with the water.
  7. Roll the Spring Rolls, using two tablespoons of filling for each (see photos below)  Use the cornflour with water to close them.
  8. Fill a large saucepan with enough water to cover the spring rolls.  Heat over medium heat.
  9. To test if the oil is hot enough to fry the spring rolls, dip the tip of a wood spoon cable into the oil,  if the temperature is good you should see lots of little bubbles forming around it.
  10. Fry the Rolls in batches to keep the oil temperature and drain on kitchen paper.

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Rolling



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Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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