Scrumptious Spring Rolls Recipe 🌯
Prepare to tantalize your taste buds with these Scrumptious Spring Rolls from lovewithrecipes.com! Bursting with flavors and textures, these delectable rolls are perfect for a delightful lunch or as a satisfying snack. With a savory filling wrapped in a crispy shell, they’re sure to be a hit at any gathering. Let’s dive into the recipe and create culinary magic in your kitchen!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 lb | Ground pork |
| 1 tbsp | Low sodium soy sauce |
| 1 tbsp | Dry sherry |
| 1/2 tsp | Garlic powder |
| 2 cups | Bean sprouts |
| 3/4 cup | Chopped onion |
| 1 tbsp | Low sodium soy sauce |
| 1 tbsp | Cornstarch |
| 3/4 cup | Bottled water |
| 6 | Egg roll wrappers |
| 8 oz | Biscuit mix |
| – | Egg |
| – | Hot mustard |
| – | No-salt-added ketchup |
| – | Low sodium soy sauce |
Instructions:
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Marinate the Pork:
- In a bowl, combine the ground pork, 1 tablespoon of low sodium soy sauce, dry sherry, and garlic powder. Mix well to ensure the pork is coated evenly with the marinade. Let it stand for 15 minutes to allow the flavors to meld together.
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Prepare the Filling:
- Heat 2 tablespoons of oil in a hot wok or large skillet over medium-high heat. Add the marinated pork mixture to the hot oil and brown it until cooked through.
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Add Vegetables:
- Once the pork is browned, add the bean sprouts, chopped onion, and another tablespoon of low sodium soy sauce to the wok. Stir-fry the mixture until the vegetables are tender-crisp. Drain any excess liquid and allow the filling to cool.
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Make the Cornstarch Mixture:
- Dissolve cornstarch in 2 ounces of water to create a thickening agent for sealing the spring rolls.
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Wrap the Spring Rolls:
- Lay an egg roll wrapper on a clean surface. Place about 1/3 cupful of the pork and vegetable mixture on the lower half of the wrapper. Moisten the edges of the wrapper with the cornstarch mixture.
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Fold and Seal:
- Fold the bottom edge of the wrapper up to cover the filling. Then, fold the left and right edges over the filling, about 1/2 inch each. Roll up the wrapper tightly, jelly-roll fashion. Moisten the top edge with the cornstarch mixture and seal the roll. Repeat this process for all the spring rolls.
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Prepare the Batter:
- In a small bowl, combine the biscuit mix, egg, and remaining 4 ounces of water to create a batter for coating the spring rolls.
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Fry the Spring Rolls:
- Heat oil for frying in the wok or a large saucepan over medium-high heat until it reaches 370°F. Carefully deep fry the spring rolls in batches, a few at a time, for 5 to 7 minutes or until they turn golden brown, making sure to turn them often for even cooking.
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Drain and Serve:
- Once the spring rolls are cooked to perfection, remove them from the oil and drain them on paper towels to remove any excess oil. Slice each roll into 4 pieces for serving.
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Enjoy:
- Serve the Scrumptious Spring Rolls hot and crispy, accompanied by hot mustard, ketchup, and low sodium soy sauce for dipping.
Now, it’s time to savor the irresistible combination of flavors and textures in every bite of these delightful spring rolls. Share them with your loved ones and watch as they disappear in no time! 🥢🌟
