Monday, March 28, 2011

Pork and Ginger Spring Rolls

Last night Witt and I had a lot of fun making pot stickers together. Except they didn't turn out as pot stickers because I used the wrong rice paper. The only reason I am admitting the mess I made of this meal is that even though the pot stickers were really ugly and I made the paper slightly soggy because I cooked them as though it was the other paper (if that makes any sense), they were so delicious. And I will make them again, maybe sooner than later. Everything we did was right, up to the cooking method. If I had put them in the oven like spring rolls, everything would have been fine. Unfortunately, I am impetuous. So I am going to write out this recipe as though I am making spring rolls instead of pot stickers. The filling is so good, I think I like them as spring rolls best because you get more filling and less of the wrapper. And because this has been a really long introduction, here they are:

Pork and Ginger Spring Rolls

I found this recipe (for pot stickers) from the epicurious app on my phone. I browned the pork first so I could drain the grease. The ingredients are pretty much the same except the amounts and I am shaking up the cooking method so we can make spring rolls instead of pot stickers.
This makes about 20 small spring rolls.

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Ingredients:

  • 1 head Napa cabbage, finely chopped (about 4 cups)
  • 1 1/2 teaspoon kosher salt
  • 1/2 pound ground pork (not too lean)
  • 2 tablespoon fresh ginger, minced (from 1-inch knob)
  • 3 small carrot, coarsely shredded (about 1/2 cup)
  • 3 scallions, thinly sliced (about 1/2 cup)
  • 2 large cloves garlic, minced 
  • 3 tablespoon soy sauce
  • 2 tablespoons Asian (toasted) sesame oil
  • 1 egg, lightly beaten
  • 1 teaspoon freshly ground black pepper
  • 20 rice paper wrappers (available at most super markets and Asian specialty stores**)
  • Cooking spray

**It's totally worth it to take a trip to the Asian store. I spent about $1.50 on a pack of over 30 rice papers, while at the grocery store I spent $2.99 for 12 wrappers.

In large bowl, toss together cabbage and 1 teaspoon salt and set aside for 30 minutes. Brown the pork and drain. Transfer the cabbage to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible.

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Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.
In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/2 teaspoon salt.


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Fill a large pan with warm water. Lay one of the rice wrappers in pan and let sit until very soft. This is where it's fun to make these with someone else. Witt was in charge of getting the rice papers soft (they want to curl up in the water, but you must press the little buggers down as I demonstrate below).


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  Spoon 3 tablespoons of filling into center. 


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Fold the rice paper over into a half moon shape. Fold sides into middle and then ends up and over the roll.


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End product:



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Form remaining dumplings in same manner.


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Preheat oven to 425 degrees. Grease a large baking sheet. Place spring rolls in rows at least a half inch apart. Bake for 25 minutes or until rice paper is brown and crispy.

Serve with my yummy dipping sauce:

3 tablespoons soy sauce
3 tablespoons lime juice
1 teaspoon sesame seed oil
1 teaspoon wasabi paste (or to taste if you like it spicier)



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Enjoy!


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