Crispy SPRING ROLLS Pork & Ginger

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Rice paper is gluten-free and lower in calories.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

bean sprouts

🥗Healthier: shredded zucchini

💰Cheaper: shredded cabbage

Shredded zucchini adds moisture and is lower in calories.

Welcome to Backyard Chef. We're making pork and ginger spring rolls.

Grate some ginger and carrot, and chop garlic and green onions finely.

Shred the cabbage and add it to the mixing bowl.

In a separate bowl, mix together 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch to create the sauce.

Heat a little vegetable oil in a pan over medium heat and add the pork, breaking it up as it cooks.

Add a pinch of salt and pepper to taste, then add garlic and ginger to the pan.

Once the pork is cooked, add the shredded cabbage and grated carrot, cooking for 3-4 minutes to retain texture.

Stir in the sauce mixture quickly to prevent sticking, then add chopped green onion tops off the heat.

Let the filling cool to a manageable temperature before wrapping.

Prepare a flour and water mixture as a glue for sealing the spring rolls.

Lay a spring roll wrapper with a corner facing you, add a spoonful of filling, and roll tightly, sealing with the flour-water glue.

Heat vegetable oil in a deep pan until hot, then add the spring rolls seam side down, frying until golden brown.

Turn the spring rolls to achieve an even golden color, then remove and drain on a rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens