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Kung Fu for your BBQ…
September 16th, 2007 by






Pork_Spring_Rolls

One of the things I love about fall is making spring rolls. We fry them out in the garage to avoid the greasy, smelly mess they can leave in their wake. Here in Wisconsin, it is too hot and humid in the summer and way too cold in the winter, so we stock up in the fall and spring and make them by the boatload. When I first started making these, I was very confused. Are they made with raw pork? What is with the wrappers–are they rice paper wrappers? What kind of noodles do I need in them? How do I deal with Asian ingredients, when the directions are not in English? I consulted various websites, but unfortunately today none of the links work anymore. What you will find here is a combination of some of those recipes with my own ideas, tricks and tweaks to create the ultimate spring roll guide. Well, maybe ultimate is going a little too far, but I hope to take some of the confusion and disasters away that I faced when beginning to make them.

Tips:

  1. If you are making the full 150 that this recipe calls for, try and spread the tasks out across 2 days. Do the shopping and sauces one day and the rolling and frying the next day. The frying alone takes 3.5 hours. This ends up being an all day event so make sure you have the time and try to con your friends and family into helping you.
  2. It is very important to make sure that all of the ingredients get evenly mixed. Instead of mixing everything together at the same time, I have found that it is better to slowly incorporate each ingredient into the mixture.
  3. Do not roll the spring rolls too far in advance. If the wrappers get too moist, they will not fry properly and start to break open and brown too quickly. The salt will start to draw out moisture from the filling and make the wrappers too soggy to work with.
  4. These freeze and reheat wonderfully if done correctly. See tips for freezing at the end.

Makes approximately 150 Spring Rolls

Ingredients:

A few Notes on some of the ingredients:

Pork_Spring_Rolls

Bring a pot of water to a boil and let the mushrooms soak off of the heat for 30 minutes. I used about 1/2 of each of the 2.5 ounce bags shown above.

Pork_Spring_Rolls

While the mushrooms are re-hydrating, peel and grate the carrots, and finely mince the shallots.

Pork_Spring_Rolls

For the noodles, bring a pot of water to a boil and soak the noodles off of the heat also, but only for 3 – 5 minutes or until done. Rinse them under cold water so they are completely cooled off, and let them drain for about 5 minutes — do not let them clump together. Drain and finely mince the mushrooms.

Pork_Spring_Rolls

Throughout this mixing step, slowly add 3 teaspoons of fresh cracked pepper, 6 teaspoons of soy sauce and 6 teaspoons of kosher salt. In a large bowl, thoroughly mix the shallots, carrots, cilantro and 1 and 1/2 cups of the mushrooms together. When the veggies have been mixed together, roughly chop the noodles and work them into the mixture. Pork_Spring_Rolls

Combine the pork with 2 teaspoons of soy sauce, 2 teaspoons of kosher salt and 1 teaspoon of fresh cracked black pepper.

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Throughly combine the meat and veggie mixture. Pork_Spring_Rolls

On to the wrapping. Remember how I mentioned that you need to con family and friends into helping? Well, the wrapping is done by Kris, so she’ll take over the instructions for it.

Make sure that you have thawed out the spring roll wrappers 30 minutes prior to use. I also pull each one apart to make for quicker wrapping. Once you are ready to begin, mix together corn starch with water in a bowl (I don’t really measure, just dump a little corn starch into the bowl and add water and stir). The corn starch will be your glue. Have the meat and veggie mixture in front of you. Put a wrapper onto your work surface, and place about a tablespoon of the meat and veggie mixture onto the wrapper as shown below. Fold the bottom over the mixture, and then put the corn starch mixture all along the remaining three edges (I find it easiest to use my fingers – much quicker than using a spoon). Fold over each side, then roll the wrapper up.

Pork_Spring_Rolls

Before you get busy with rolling and frying, STOP! Do a test run of 2 or 3 rolls. Make sure they get thoroughly cooked at your planned time and temperature. I normally fry 5 rolls for 7 minutes at 375 degrees, but you may need to adjust this. You also need to make sure that the seasoning is correct and adjust it accordingly as needed. This is important! Don’t go making 150 under-seasoned and undercooked spring rolls!

A couple of sauces to serve this with:

Pork_Spring_Rolls
Tips for freezing and reheating:

  1. When the spring rolls have cooled off to room temperature, lay them out, one layer deep on a sheet pan and freeze them for 3 – 24 hours.
  2. When they are completely frozen solid, seal them with a vacuum food sealer. By sealing them frozen, we avoid squishing and crushing them.
  3. You can place them completely frozen in an non-preheated oven for 20 minutes at 350 degrees or thawed in a preheated oven for 8-10 minutes at 375 degrees.

Pork_Spring_Rolls

These recipes have some of the same ingredients:


Comments

12 Responses to “Pork Spring Rolls”

  1. Valli on September 16th, 2007 8:27 pm

    If you make 150 at a time I’m sure you have plenty to send my way. Wink..wink…The filling looks so flavourful. You always come up with such interesting ideas!!! Andy, I love spring rolls and always order them when eating out. I have some wrappers in the freezer that have good intentions written all over them

  2. meeso on September 17th, 2007 2:50 pm

    These are excellent! The pictures are amazing…I would love to try and make these. Really, really great recipes!!!

  3. Cynthia on September 17th, 2007 7:37 pm

    Andy! These are perfect. Thank you for taking the time to make them and gently guide us through the process with your writing and notes. Very fun, instructive and informative. I’ve bookmarked this to try sometime. Thanks again.

  4. JennDZ - The Leftover Queen on September 18th, 2007 5:18 am

    What wonderful pictures and directions! Great job, Andy! They look yummy!!!

  5. bhags on September 19th, 2007 12:32 am

    I love spring rolls or egg rolls as they are known here….the pics are neat and the spring rolls look perfect….except for the pork part I loved them…a born veggie, cant help :)

  6. Steamy Kitchen on September 19th, 2007 7:19 pm

    WOW! I am impressed! Those look perfect. I love that you used Wood Ear Mushrooms – their crunch is perfect for the spring rolls.

  7. Deborah on September 20th, 2007 11:02 am

    These look wonderful, I wish the ‘net had “taste-o-vision”! :)

  8. The Cooking Ninja on September 21st, 2007 4:01 am

    wow! 150 of them. Bravo! Great as appetizer whenever you have guests for dinner :) I once did curry puff all by myself … I was so exhausted at the end of the day.

  9. Jen on September 23rd, 2007 7:35 am

    I was so excited to hear you posted this recipe! I can’t wait to try making the eggrolls, as well as the sauces.

  10. Andy on September 26th, 2007 8:13 pm

    Hi All! Thank you so much for the kind comments! I have been so busy with other things I am just getting around to reading them now. I have not had much internet access so I am way behind on reading all of your great blogs as well.

  11. bob on July 8th, 2008 7:02 am

    wow you like spring rolls

  12. Tuyet Nhung on October 2nd, 2008 5:24 am

    It is good that you use Vietnamese dehydratic spring roll rice paper or frozen net rice paper for making fried spring roll. It is thiner and more cripsle and delicous. Brand name”Chanh Khang Rice Paper”