Sunday, September 9, 2012

Crispy Pork Spring Rolls

Another pork recipe.

So D sort of made these.  We didn't want to spend money on peanut oil so we thought we would use vegetable oil.  Then D looked at it again and decided to just bake them. So that's what he did. We had with no side.

They were very good.  Would have again.

With the changes, they were 707 calories for 5 rolls.

Crispy Pork Spring Rolls

Photo by ALB

Serve with spicy Sriracha sauce or sweet red chili sauce. You can assemble spring rolls and freeze them until you're ready to cook and serve.

Yield: Serves 26 (serving size: 1 roll)  (we got 20 rolls, and 4 servings)
Hands-on:45 Minutes
Total:45 Minutes

5 cups peanut oil (didn't use)
1 ounce bean thread noodles
2 medium shallots, peeled and coarsely chopped
2 garlic cloves, chopped
1 stalk peeled fresh lemongrass, coarsely chopped (didn't use)
1 (3.5-ounce) package shiitake mushrooms, stems removed
2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 teaspoon sambal oelek (such as Huy Fong chile paste)
1/2 teaspoon kosher salt
1 (1-inch) piece fresh ginger, peeled and grated
2 1/2 cups grated carrot (about 3 medium)
1 pound lean ground pork
26 frozen square spring roll pastry wrappers, thawed  (used 20 egg roll wrappers)

1. Place peanut oil in a large Dutch oven or deep fryer. Clip a candy/frying thermometer to the side of pot; heat oil to 385°. (didn't do...heated oven to 400 instead)
2. Place noodles in a bowl, and pour enough boiling water over to cover by 1 inch. Let stand 20 minutes; drain well. Cut noodles with scissors into 1-inch pieces. Set aside.
3. Combine shallots, garlic, and lemongrass in a food processor, and process until finely chopped. Add mushrooms; pulse until finely chopped. Add sesame oil and next 4 ingredients (through ginger); process until well combined. Combine noodles, mushroom mixture, carrot, and pork in a large bowl, stirring until well blended.
4. Working with 1 spring roll pastry at a time (cover the remaining wrappers with a damp towel so they don't dry out), place the wrapper on a smooth work surface in a diamond pattern, with a corner edge pointing up and another pointing down. Place about 2 tablespoons pork mixture in the middle of pastry. Brush top point of pastry with water. Fold sides of pastry over filling; roll up jelly-roll fashion, starting from bottom. Gently press seam to seal. Repeat procedure with remaining pastry and ­filling to form 26 rolls.
5. Working in batches, place 5 spring rolls in 385° oil; fry 7 minutes or until golden and crisp, turning as necessary. Make sure oil temperature does not drop below 375°. Remove rolls with a slotted spoon; drain on a rack over paper towels. Return oil to 385°. Repeat the procedure with remaining spring rolls and oil, making sure oil temperature does not drop below 375°. (baked in the oven on cookie sheet for 5 minutes on each side).  Serve immediately.

Nutritional Information 
Calories: 108; Fat: 5.5g; Saturated fat: 1.3g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 1.4g; Protein: 4.6g; Carbohydrate: 10.5g; Fiber: 0.3g; Cholesterol: 13mg; Iron: 0.2mg; Sodium: 98mg; Calcium: 10mg

Cooking Light SEPTEMBER 2012 

No comments: