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Spring Rolls

Spring Rolls recipe image
These homemade spring rolls offer a delightful twist on the classic appetizer by dipping the rolls in a light biscuit batter before frying, resulting in an extra-crispy, golden exterior. The filling combines ground pork, fresh bean sprouts, and onions, seasoned with soy sauce and sherry for a rich, umami flavor profile. Perfectly balanced between savory and crunchy, these rolls are ideal for parties, potlucks, or as a satisfying starter. They pair wonderfully with dipping sauces like soy sauce, hot mustard, or sweet chili sauce.
Cooking Method: ,
Cuisine:
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Difficulty: Advanced
Servings: 12
Calories: 727.6
Description
These homemade spring rolls offer a delightful twist on the classic appetizer by dipping the rolls in a light biscuit batter before frying, resulting in an extra-crispy, golden exterior. The filling combines ground pork, fresh bean sprouts, and onions, seasoned with soy sauce and sherry for a rich, umami flavor profile. Perfectly balanced between savory and crunchy, these rolls are ideal for parties, potlucks, or as a satisfying starter. They pair wonderfully with dipping sauces like soy sauce, hot mustard, or sweet chili sauce.
Directions
  1. 1
    Combine ground pork, 1 teaspoon soy sauce, dry sherry, and garlic salt in a bowl; mix well and let stand for 15 minutes.
  2. 2
    Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
  3. 3
    Brown the pork mixture in the hot oil, breaking it up with a spoon.
  4. 4
    Add bean sprouts, sliced onion, and 1 tablespoon soy sauce to the skillet.
  5. 5
    Stir-fry until vegetables are tender-crisp, then drain and allow the filling to cool completely.
  6. 6
    Dissolve cornstarch in 1/4 cup of water to create a slurry for sealing.
  7. 7
    Place about 1/3 cup of the cooled pork mixture on the lower half of an egg roll skin.
  8. 8
    Moisten the left and right edges of the skin with the cornstarch mixture.
  9. 9
    Fold the bottom edge up to just cover the filling.
  10. 10
    Fold the left and right edges in about 1/2 inch, then roll up tightly in a jelly-roll fashion.
  11. 11
    Moisten the top edge with cornstarch mixture to seal the roll; repeat with remaining skins and filling.
  12. 12
    In a small bowl, whisk together biscuit mix, beaten egg, and the remaining 1/2 cup water to form a thin batter.
  13. 13
    Dip each sealed roll into the batter, ensuring it is fully coated.
  14. 14
    Heat sufficient vegetable oil in a deep pot or wok to 370°F (188°C).
  15. 15
    Carefully lower a few battered rolls into the hot oil; fry for 5 to 7 minutes, turning often, until golden brown and crispy.
  16. 16
    Remove rolls and drain on paper towels.
  17. 17
    Slice each roll into 4 pieces before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 727.6kcal
% Daily Value *
Total Fat 42.6g66%
Saturated Fat 11.7g59%
Cholesterol 791.4mg264%
Sodium 979.2mg41%
Total Carbohydrate 40.1g14%
Dietary Fiber 8.8g36%
Sugars 13.5g
Protein 49.3g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/spring-rolls-2/