PORK SPRING ROLLS
When my daughter started a gluten-free diet, I experimented in the kitchen to create some new foods. My mild pork rolls were a hit with all of our friends and family who sampled them.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the carrot, onions, garlic, ginger, coriander, cumin, oil, pepper flakes, salt and pepper until blended., Add the water, soy sauce and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is evaporated. Transfer to a bowl; cool. Cover and refrigerate for 1 hour or until chilled., Cook noodles according to package directions. Drain and rinse in cold water; drain well. Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, about 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer meat mixture and noodles down the center; top with romaine. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half and serve with sweet chili sauce.
Nutrition Facts : Calories 147 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 167mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
PORK & VEGETABLE SPRING ROLLS
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
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
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
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
CRISPY PORK & VEGETABLE ROLLS
Crispy Thai rolls with pork and vegetables - great for a starter. You can make these ahead and freeze
Provided by Mary Cadogan
Categories Buffet, Canapes
Time 45m
Yield Serves 6, with other dishes
Number Of Ingredients 14
Steps:
- Blend the cornflour with 3 tbsp cold water to make a paste to stick the rolls together. Put the noodles in a heatproof bowl, pour over boiling water to cover and leave for 3 minutes. Drain. Cool under running cold water, then drain well, tip into a large bowl and snip into small pieces with scissors.
- Add the pork, garlic, carrot, mushrooms, coriander, soy sauce, sugar and pepper. Mix together well with your hands.
- Take one wrapper out of the pack and put it on a board (keep the rest covered or they will dry out). Cut the wrapper in four and put a heaped teaspoon of filling onto one side of each square, brushing the sides with paste as you go (1), fold over the end, then the two sides (2) and roll up (3). Make the rest in the same way. Cover and chill until needed.
- Heat about 3cm of oil in a wok or frying pan, add half the rolls and fry until crisp and golden, about 2-3 minutes. Drain on kitchen paper and cook the rest. Serve on a platter with lettuce leaves, mint sprigs and a small bowl of dipping sauce. Get each guest to take a leaf of lettuce and a mint spring, then wrap it around a roll with a slick of sauce - a lovely combination.
Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 2.11 milligram of sodium
SPRING ROLLS
These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Wraps and Rolls
Time 1h50m
Yield 20
Number Of Ingredients 16
Steps:
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 5.9 g, Cholesterol 62.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 268.4 mg, Sugar 0.9 g
PORK SPRING ROLLS
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
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
SHREDDED PORK SUMMER ROLLS
Provided by Kelsey Nixon
Time 10h30m
Yield 16 small summer rolls
Number Of Ingredients 28
Steps:
- For the rolls: Fill a round cake pan or pie plate with hot water. Place each wrapper in the water for 5 seconds, until softened. Remove, shaking off any excess water and place on a work surface.
- Stack 2 tablespoons of Shredded Pork and about a quarter cup of sliced vegetables and rice noodles on the lower third of the rice paper. Top the vegetable mixture with 2 basil leaves, 2 cilantro sprigs and 1 mint leaf.
- Fold the bottom edge of the wrapper over the filling and then fold in both sides toward the center, and roll up (like you would a burrito). Repeat the process with the remaining ingredients.
- For the dipping sauce: In a mixing bowl, combine the rice vinegar, fish sauce, sesame oil, soy sauce, ginger and sugar. Whisk together until combined, taste and adjust seasoning. Serve the rolls with the dipping sauce
- Cook's Note: Placing a damp towel on top of your spring rolls will help keep them soft.
- Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.
- Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.
- Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
- Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
BAKED PORK SPRING ROLLS
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
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
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