I have been on a real kick of cooking Asian food lately, and realized I haven't yet blogged any Spring Rolls (blasphemy!)
I love both Egg Rolls and Spring Rolls and I also love Pork. So with that, I made a Pork and Veggie Spring Roll. Now to completely comfuse the situation, I drizzled my homemade Unagi Sauce on top (usually used for Sushi). SO I combined my love for both Chinese and Japanese cuisine into one tasty dish!
To make these a little bit healthier, you can bake the Spring Rolls instead of Deep Frying them:
- place the spring rolls on a baking sheet lined with tin foil, and put a wire rack on top.
- Brush the spring rolls lightly with a little Olive Oil.
- Bake in a 425 degree oven for 10 minutes, flip them over, and cook another 10 minutes. Let sit about 5 minutes before serving
Pork Spring Rolls
Deep Fried Pork and Veggie Spring Rolls
Japanese Unagi Sauce - used on a lot of Sushi Rolls