Slow Your Pork Spring Roll

It’s that time of year folks:  a time to feast, rest, and spend time with loved ones.  This is how I typically end my year.  I slow down.  I reflect on another quick year gone by.  It seems like yesterday (literally) we were celebrating the coming of 2013.  And now that I’ve finally gotten the hang of dating 2013 – here comes 2014 to taunt me with starting all over again.  Actually, I’ve accidentally been signing my dates as 2015 – how odd is that?  Premature much?  True story.

Anyways, this time of year (if I’m home home for the holidays) – I take advantage of eating home cooked foods.  Some of it being native Thai food – some of it typical of good ol’ American cuisine.  We do not discriminate in this household.  No sir!  In fact, this year I’ve cooked a few items for my parents – middle eastern derived, Korean derived, healthy (and some not so healthy) derived, and my own specialties or as I like to call it Emily derived. 

Today’s post is a special one.  This particular food isn’t anything revolutionary or novel (scientist verbiage leaking through – sorry!) but its something I definitely look forward to on the #homefortheholidays food list (yes, I just hash tagged that).  So what does a household with a seasoned engineer, two scientists, and an accountant make this time of year?

Spring rolls!  It can also be considered as egg rolls as well depending on how large you make it or the contents of the filling.  In this case we made pork spring/egg rolls.

Here is what awaits you — your final product.
You won’t be sorry you took the time to make these bad boys.

Here is what you will need.  Keep in mind, you can substitute some of the ingredients to accommodate taste preferences, food allergies, and availability.  This is how we make it in the Emily household though. 

Ingredients
Spring roll wrappers (any brand you can get is fine)
Mushroom flavored soy sauce (thin or light soy sauce can be used as well)
Garlic powder
Bean sprouts
Vermicelli noodles (we used mung bean vermicelli noodles)
Ground pork – we used ¾ to ½ a pound of meat.
Eggs (to bind the filling) – we used two.
Fresh ground pepper
Frying oil
Optional:  You can add crabmeat or shrimp as well.

This recipe is super easy and is all contingent on your personal taste and preference.  So let’s get started.

First soak the vermicelli noodles until tender and drain.  Set aside to allow to air dry and eliminate additional water.  You don’t want your noodles to add more moisture to the filling as adding soy sauce will do that already.  Once dried – transfer to a large pot to begin your filling mixture. 

Add ground pork and incorporate with the vermicelli noodles.  Next, add your bean sprouts and mix.  Add your seasonings: garlic powder, soy sauce, black pepper and two beaten eggs.  Make sure to mix thoroughly. 

Take your spring rolls and begin to add the filling.  Then wrap (like wrapping a gift!) – taking care to seal the ends with water and making sure they are rolled tight!

Roll and fry 2-3 test runs to make sure your filling is well seasoned.  Add soy sauce, garlic, or pepper if need be.  Wrap the rest of your rolls and fry.  Fry until golden brown all around.  Set aside to drain any lingering oil.  Allow to cool (if you have self control) — otherwise consume!

You can also make a dipping sauce to go with your delicious fried goodies.

Dipping sauce ingredients (not pictured)
Fish sauce
Sugar
Ground peanuts
Vinegar
Chili sauce

Add all of the above ingredients to taste and you have a delicious dipping sauce that’s spicy, sweet, salty, and tangy!  Bon appetite!

Also look at what we had lying around on our basement bookshelf.  Nerds!

Emily

 

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