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Ginger-Pork Spring Rolls

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"Most spring rolls pair vegetables with shrimp or tofu. Here we mix ground pork with the shredded cabbage and scallions for a more filling version. Our quick homemade dipping sauce doubles as a seasoning for the meat. Plate the finished spring rolls in a single layer; they will stick together if stacked. Rice paper wrappers can be found at some national grocery chains and at Asian groceries."

List of Ingredients

◦ � cup hoisin sauce
◦ � cup soy sauce
◦ 2 tablespoons Asian chili-garlic sauce
◦ � cup water
◦ 1 (16-ounce) bag coleslaw mix
◦ � cup chopped fresh cilantro
◦ 6 scallions, white parts minced, green parts sliced thin
◦ 1 tablespoon vegetable oil
◦ 1 pound ground pork
◦ 3 tablespoons grated fresh ginger
◦ 12 (9-inch) rice paper wrappers


Recipe

Combine hoisin, soy, and chili-garlic sauces and water in small bowl. In another bowl, mix coleslaw, cilantro, and scallion greens.

Heat oil in large skillet over medium-high heat until just smoking. Add pork and ⅓ cup hoisin mixture and cook until no longer pink, about 5 minutes. Stir in ginger and scallion whites and cook until fragrant, about 1 minute. Transfer pork to bowl with coleslaw mix and toss.

Spread clean, damp kitchen towel on counter. Soak four wrappers in bowl of warm water until just pliable, about 10 seconds; spread out on towel. Arrange � cup filling on each wrapper, leaving 2-inch border at bottom. Fold in sides and roll up tightly. Repeat with remaining wrappers and filling. Serve, passing remaining hoisin mixture at table.

Serves 4