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Spring Rolls

One thing that everybody wants when you have Chinese food, is the Spring Rolls. Usually when you have takeout, you never get enough Spring Rolls for all the guests in the table. It is first come, first serve. With my recipe I make sure that everyone that comes to have Spring Rolls for lunch gets his fair share of 2 to 3 Spring Rolls.

Spring Rolls

Spring Rolls

Spring Rolls can have a lot of different fillings. Some people like all vegetarian rolls. Others like them with pork, chicken, or shrimp. I personally like all flavors of Spring Rolls, but the pork flavored ones are the one I enjoy the best. Here is my recipe for Pork filled Spring Rolls, and I hope you enjoy it.

For Pork filled Spring Rolls

1/2 Cup Cabbage
1/2 Pound of Ground Pork
1/4 Cup of Bean Sprouts
2 Cloves of Garlic
1 Small Carrot
2 Tablespoons of Soy Sauce
1 Teaspoon of Salt
2 Tablespoons of Olive Oil
10 Spring Roll Wrappers

Julian (cut in small strips) the carrots. Add the olive oil to a frying pan an bring to high heat. Add the carrots. Cut the cabbage into small match-like strips. Add cabbage to the frying pan. Finely Mince the garlic, and add to the frying pan. Add the pork, salt, and bean sprouts. Fry all the ingredientes until the meat is cooked. At the end add the soy sauce. Let it cool. Place the Spring Rolls wrappers as a diamond in front of you. Put 3 Tablespoons of fillings on 1/3 of the bottom part of the wrapper, in a line. Fold the bottom part of the wrapper to cover the filling. Fold the sides, and the continue to roll. Add some water at the end to make the dough stick. Fry at 350F for 3 to 5 minutes until golden brown. Serve with sweet and sour sauce, or thai hot sauce.