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
Makes 6 Spring Rolls
- 1/2 Cup Dried Vermicelli Noodles
- 1/2 Pound Ground Pork
- 1 Teaspoon Ground Ginger
- 1 Garlic Clove (minced)
- 3 Scallions (sliced thin on a bias)
- 3 tsps Soy Sauce
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Rice Vinegar
- 1 Tablespoon Cornstarch
- 1/2 Teaspoon Sriracha
- 1/3 Cup Carrot (peeled and grated)
- 6 Spring Roll Wrappers
- First soak your vermicelli noodles: to do so, fill up a large bowl with hot water, place the noodles in the water and let sit about 15 minutes until soft. Using a pair of kitchen sheers, cut the noodles into small pieces. Drain, and place in a medium sized bowl.
- To that same bowl with your noodles, add in all your other ingredients (except the spring roll wrappers) and mix together throughly. Cover and let sit in the fridge for about 30 minutes to let the flavors meld.
- Heat up a large pot of Canola Oil to 370 degrees. Form your egg rolls (see photo below). Place in the hot oil in batches. Fry for about 3 minutes or until golden brown. Remove from oil with a slotted spoon and let drain on a paper towel lined plate. Serve hot with Unagi Sauce on top (recipe below)
Makes 1/4 cup
- 1/4 Cup Mirin
- 2 1/2 T Sugar
- 1/4 Cup Soy Sauce
- In a small saucepan, add in your Mirin and sugar. Cook over a medium high heat until the sugar dissolves. Add in your soy sauce, and cook on a simmer for about 15-20 minutes. Remove from heat and let cool