Kalua Pig Spring Rolls
4 SERVINGS
Ingredients:
1 tablespoon Vegetable oil
1 cup Kalua Pig (see recipe)
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 teaspoon Garlic, minced
3/4 cup Water chestnuts, 1/2 inch (1.2 cm) dice
2 cups Napa cabbage, shredded
1/2 cup Red cabbage, shredded
1/4 cup Green onion, chopped
1 tablespoon Carrot, finely grated
1 tablespoon Oyster sauce
To taste Salt and white pepper
10 Spring roll wrappers
1 Egg, beaten with 1 tablespoon water (egg wash)
As needed Vegetable oil, for frying
Method:
Heat the oil and sauté the pork, onion, and garlic for 2 minutes.
Add the water chestnuts, cabbages, green onion, carrot, and oyster sauce, and cook 3 minutes, until cabbage is tender. Remove from the heat. Adjust seasoning. Drain excess liquid. Cool.
Separate the spring roll wrappers and keep under a slightly damp towel.
Place 2 tablespoons (28 ml) of filling on a wrapper. Fold the nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash.
Heat the oil to 375°F (190°C).
Deep-fry the spring rolls until golden brown. Place on paper towels to drain.
Serve with Pineapple Dipping Sauce
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