Pork and Mushrooms Spring Rolls

The recipe Pork and Mushrooms Spring Rolls can be made in about 30 minutes. For $2.19 per serving, you get a hor d'oeuvre that serves 6. One portion of this dish contains roughly 10g of protein, 12g of fat, and a total of 240 calories. This recipe from Jo Cooks has 586 fans. It can be enjoyed any time, but it is especially good for Spring. Head to the store and pick up shiitake mushrooms, salt and pepper, wonton wrappers, and a few other things to make it today. It is a good option if you're following a dairy free diet. This recipe is typical of Vietnamese cuisine. Overall, this recipe earns a pretty good spoonacular score of 56%. If you like this recipe, you might also like recipes such as Spring Rolls with Shredded Cabbage, Mushrooms, and Tofu, Pork Spring Rolls, and Pork Spring Rolls.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small mixing bowl, mix the flour with the water until it's a paste.In a skillet heat the sesame oil over medium heat. Add garlic and ground pork. Fry until pork is no longer pink. Add mushrooms, ginger, coriander, hot sauce and season with salt and pepper. Transfer to a plate.Start assembling the spring rolls. Place a wonton wrapper on your work surface and add about a tbsp of the filling in the middle. Don't add too much filling because you won't be able to roll. Roll the wrapper forward, wrap both ends and continue rolling. Close both ends with the flour paste. Continue with remaining wontons.Add vegetable oil in a skillet, about ½ inch deep. When hot, deep fry the spring rolls until golden and crispy. Remove from skillet and drain over paper towels.Serve with sweet chili sauce.

 

Step by step:

1. In a small mixing bowl, mix the flour with the water until it's a paste.In a skillet heat the sesame oil over medium heat.

2. Add garlic and ground pork. Fry until pork is no longer pink.

3. Add mushrooms, ginger, coriander, hot sauce and season with salt and pepper.

4. Transfer to a plate.Start assembling the spring rolls.

5. Place a wonton wrapper on your work surface and add about a tbsp of the filling in the middle. Don't add too much filling because you won't be able to roll.

6. Roll the wrapper forward, wrap both ends and continue rolling. Close both ends with the flour paste. Continue with remaining wontons.

7. Add vegetable oil in a skillet, about ½ inch deep. When hot, deep fry the spring rolls until golden and crispy.

8. Remove from skillet and drain over paper towels.

9. Serve with sweet chili sauce.

Nutrition Information:

covered percent of daily need