Pork Spring Rolls Food

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PORK SPRING ROLLS



Pork Spring Rolls image

Great finger food for a gathering. Serve with sweet chilli sauce, soy sauce. I have found that if you want to make them the day before, they will soften up, just pop them in a medium heat oven for about 20 minutes and they will be nice and crispy. To make this easy, chop all ingredients in a food processor.

Provided by Sarah

Categories     Pork

Time 1h

Yield 20 spring rolls

Number Of Ingredients 10

500 g pork mince
1 1/2 cups Chinese cabbage, finely shredded
225 g water chestnuts, drained and finely chopped
1 onion, finely chopped
1/4 cup fresh coriander, chopped (cilantro)
1/2 teaspoon sambal oelek
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
20 (12 1/2 cm) spring roll wrappers (thawed)
deep frying oil

Steps:

  • Mix together, in a large bowl, pork mince, cabbage, onion, coriander, sambal oelek, garlic and ginger.
  • Using one spring roll sheet at a time, place approximately 2 tablespoons of mix just in from one corner.
  • Brush edges with water, fold over corner near mix, then 2 outside corners. Roll up fairly tightly to enclose filling.
  • Repeat with the rest of the spring roll sheets.
  • Heat oil in wok or deep fryer. (It will be hot enough when a cube of bread sizzles when added.).
  • Deep-fry spring rolls 4 or 5 at a time for 5-8 minutes or until lightly golden.
  • Remove with slotted spoon and drain on paper towel.
  • Serve immediately with your choice of dipping sauce.

Nutrition Facts : Calories 80.5, Fat 5.3, SaturatedFat 2, Cholesterol 18, Sodium 16.4, Carbohydrate 3.6, Fiber 0.5, Sugar 0.9, Protein 4.5

GINGER PORK SPRING ROLLS



Ginger Pork Spring Rolls image

Make and share this Ginger Pork Spring Rolls recipe from Food.com.

Provided by Pamela

Categories     Pork

Time 30m

Yield 18 rolls

Number Of Ingredients 12

6 ounces ground lean pork or 6 ounces leftover pork
1/4 cup carrot, grated
2 tablespoons thinly sliced green onions
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 garlic clove, crushed
1/2 teaspoon peeled gingerroot, finely grated or 1/8 teaspoon ground ginger
2 tablespoons water
2 tablespoons flour
18 (6 inch) spring roll wrappers
cooking oil, for deep-frying

Steps:

  • For Filling: Combine first 8 ingredients in medium bowl. Makes about 1 1/4 cups offilling.
  • Stir water into flour in small cup until smooth.
  • Work with spring roll wrappers 1 at a time. Keep remaining wrappers covered with damp tea towel to prevent drying. Place 1 wrapper diagonally on work surface. Spoon about 1 tablespoons filling onto wrapper near bottom corner. Dampen edges of wrapper with flour mixture. Fold bottom corner over filling. Fold side corners over filling. Roll up tightly toward top corner to seal. Cover with damp towel. Repeat with remaining wrappers.
  • Deep-fry spring rolls in 2 or 3 batches in hot cooking oil for about 2 minutes per batch until wrapper is golden. Remove with slotted spoon to paper towels to drain. Makes 18 spring rolls.
  • Serve with your favourite dipping sauce.
  • For OAMC: flash freeze on a cookie sheet for 2 hours and then transfer to ziploc bag, label and return to freezer. To serve: place on baking sheet and bake at 350 degrees for 10-15 minutes or until heated through.

Nutrition Facts : Calories 83, Fat 2.6, SaturatedFat 0.8, Cholesterol 8.3, Sodium 126.8, Carbohydrate 11.2, Fiber 0.4, Sugar 0.6, Protein 3.4

BAKED PORK SPRING ROLLS



Baked Pork Spring Rolls image

I can't take credit for this recipe... I got this recipe from Allrecipes.com user:Rayna This is, hands down, THE best spring roll recipe I've ever prepared. I use it regularly in home, and it's even been approved by my Chinese Mother-In-Law! This is slightly changed from the original recipe as I've altered it to my family's preferences. *NOTE: If you can find the pre-shredded coleslaw bags that are JUST cabbage and carrot, use that. The ratio's are a bit better.

Provided by K177y

Categories     Pork

Time 30m

Yield 24 serving(s)

Number Of Ingredients 15

1 lb spicy ground pork
10 ounces carrots, matchstick
10 ounces finely shredded cabbage
1 bunch green onion, thinly sliced
1 bunch chopped fresh cilantro
1 (12 ounce) bag bean sprouts
1 teaspoon sesame oil
1 tablespoon fish sauce
2 teaspoons grated fresh gingerroot
3 tablespoons minced garlic
1 teaspoon chili sauce
egg rolls or spring roll wrappers
canola oil or cooking spray
hot water
opt. flour or cornstarch

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
  • In a large bowl, mix together cabbage, carrot, green onions, cilantro, and bean sprouts.
  • In a small bowl mix together sesame oil, fish sauce, ginger, garlic and chile sauce. Mix well, and then add to vegetables in large bowl. Use your hands to mix the wet ingredients into the veggies. A spoon or spatula simply won't cut it!
  • Add the sausage to the wet/veggie ingredients for even disbursement of chile sauce.
  • Mix optional flour/cornstarch and water in a small bowl. (I use just hot water and find it more than adequate. My mother-in-law uses flour. Neither of us care for the taste of the cornstarch).
  • Place approximately 1-2 tablespoons of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
  • Arrange spring rolls in a single layer on a medium, foil covered (crinkle up your foil and you'll have less sticking issues) baking sheet. Brush/spray lightly with canola oil.
  • Bake in the preheated oven 15-20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,.

Nutrition Facts : Calories 67.6, Fat 4.3, SaturatedFat 1.5, Cholesterol 13.6, Sodium 85.4, Carbohydrate 3.5, Fiber 1.1, Sugar 1.7, Protein 4.1

BAKED PORK SPRING ROLLS



Baked Pork Spring Rolls image

Make and share this Baked Pork Spring Rolls recipe from Food.com.

Provided by cellogirl2

Categories     Pork

Time 50m

Yield 12 spring rolls

Number Of Ingredients 14

1/2 lb ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh gingerroot
1 1/2 teaspoons minced garlic
1 teaspoon chili sauce
1 tablespoon cornstarch
1 tablespoon water
12 spring roll wrappers, 7 inch square
4 teaspoons vegetable oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pork in a medium saucepan.
  • Cook over medium high heat until evenly brown.
  • Remove from heat and drain.
  • In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
  • Mix cornstarch and water in a small bowl.
  • Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers.
  • Roll wrappers around the mixture, folding edges inward to close.
  • Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
  • Arrange spring rolls in a single layer on a medium baking sheet.
  • Brush with vegetable oil.
  • Bake in the preheated oven 20 minutes, until hot and lightly browned.
  • For crispier spring rolls, turn after 10 minutes.

Nutrition Facts : Calories 101.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 18.5, Sodium 89.7, Carbohydrate 6.3, Fiber 0.5, Sugar 0.4, Protein 5.8

PORK & VEGETABLE SPRING ROLLS



Pork & Vegetable Spring Rolls image

I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! -Marla Strader, Ozark, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 cups thinly sliced romaine
1-1/2 cups cubed cooked pork
1 cup thinly sliced fresh spinach
3/4 cup julienned carrot
1/3 cup thinly sliced celery
1/3 cup dried cherries, coarsely chopped
1 tablespoon sesame oil
12 round rice paper wrappers (8 inches)
1/4 cup sliced almonds
1/4 cup wasabi-coated green peas
Sesame ginger salad dressing

Steps:

  • In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer salad mixture, almonds and peas across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with dressing.

Nutrition Facts : Calories 255 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

BAKED PORK SPRING ROLLS



Baked Pork Spring Rolls image

An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!

Provided by Anonymous

Categories     Appetizers and Snacks     Wraps and Rolls

Time 45m

Yield 12

Number Of Ingredients 14

½ pound ground pork
1 cup finely shredded cabbage
¼ cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
½ teaspoon sesame oil
½ tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 ½ teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
  • In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
  • Mix cornstarch and water in a small bowl.
  • Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
  • Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

Nutrition Facts : Calories 154 calories, Carbohydrate 20.1 g, Cholesterol 15.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 200.8 mg, Sugar 0.4 g

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