August 16, 2010 in pork
I don’t think it’s any secret that I’m obsessed with Asian food. I would happily have takeout everyday for the rest of my life if I could, but alas, neither my wallet nor my husband would allow it. I am always on the lookout for good recipe of my favorites and also recipes of things that I’ve always been too scared to try, like fresh spring rolls.
I have been holding onto a package of rice paper wrappers for months but the texture of them had me scared. Plus my husband? He’s not a fan of my weird food experiments. I finally found a recipe that called for meat and knew I had to jump on it because, let’s face it, my husband will eat anything if I add meat to it.
The verdict? The husband and I loved them! He made fun of them at first but changed his mind very quickly. The rice paper has no taste and really no texture once it’s softened. And the filling was perfect! The crunch of the coleslaw with the still warm pork was awesome and it was a totally new experience for me.
The rice paper is much easier to work than than you’d assume. I expected it to be very delicate and easy to tear but I had no problems. I wrapped 12 spring rolls before my stirfry was done cooking, that’s how easy it was to work with! The wrappers did start to fall apart after sitting in the fridge overnight so I wouldn’t plan on making them ahead of time or saving them as leftovers.
Pork Spring Rolls
from Joelen’s Culinary Adventures
1/4 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons Asian chili-garlic sauce (or to taste; optional)
1/4 cup water
1 (16oz) bag coleslaw mix
1/2 cup chopped fresh cilantro
6 scallions/green onions, white parts minced; green parts sliced thin
1 tablespoon vegetable oil
1 pound ground pork
3 tablespoons freshly grated ginger
12 (9 inch) rice paper wrappers
Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.
Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 cup of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.
Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 cup of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.