Recipe #359: Spring Rolls take 2!

I had spring roll take one a while back and they did not turn out well at all! I had the wrong kind of wrappers and not the best recipe. But I was not going to give up, so I did some research and found a better recipe, got the right ingredients and oh. my. goodness.

I found a winner.

I found the recipe here. I changed up the ingredients just a bit, but she has great step by step directions for rolling. I still need to work on getting mine the same size and shape, but they turned out so well! It is kind of a long process, but I broke it up so that most of the prep I did during Alex's nap time and then it was really easy to fry them up before dinner! I stuck over half of what I rolled in the freezer, so we already have a meal ready for another time!

You need:

1 package of spring roll wrappers. (I found mine in the frozen section of an asian food store.) get the ones that are a white 8x8 square

1 lb ground pork. 

1 Tbsp soy sauce

1/2 tsp corn starch

1/4 tsp sugar

1 bag of cole slaw (I used about 2/3 of it)

spring onions, sliced 

garlic, chopped

1 Tbsp mirin

1 Tbsp soy sauce

1/4 tsp sugar

1/2 tsp salt

1 tsp sesame oil

• take wrappers out of the freezer so they are thawed out by the time you want to start.
• first mix pork, 1 Tbsp soy sauce, corn starch, and 1/4 tsp sugar together. marinate for 10 minutes
• in a large fry pan, brown pork until no longer pink, push to side of pan and then add cole slaw, onions, and garlic. stir fry for a couple minutes until veggies soften. 
• then add mirin, soy sauce, sugar, salt and sesame oil (I actually mixed these together in a small bowl first and then dumped it in)
• mix everything together.
• spread out on a cookie sheet tilted up so that the extra juices drain down. Remove access juice and then bloat with a paper towel

*if you are visual like me be sure to check out these great picture directions!

• take off one sheet and place it on flat surface with a corner facing you.
• place a tablespoon full of meat mixture in the bottom portion of the wrapper. roll up half way and then fold two corners tightly into the middle. 
• continue to roll up making sure it is tightly staying together.
• dab water on the last corner to make sure it sticks to the roll.
• as you make them layer on a cookie sheet and cover with plastic wrap.
• take out what you need then put the rest in the freezer. I froze them on a cookie sheet first then put it in a bag after if was frozen
• in a small sauce pan, pour in about 2 inches of oil and heat until it is about 350.
• add in 2-3 spring rolls at a time. I had really long chopsticks that were perfect for placing them in, then turning each slightly so that it browns evenly. 
• after a minute or two take them out and place on a wire rack to cool.
• enjoy with sweet chili sauce or your favorite dipping sauce! :)