Recipe: Appetizing Brad's fried pork spring rolls

Brad's fried pork spring rolls. These grilled pork spring roll bowls are a deconstructed version of a restaurant favorite! Full of brown rice noodles, grilled roasted garlic & cracked black pepper marinated fresh pork tenderloin, summer veggies, loads of herbs, and drizzled in the easiest, creamiest, most delicious peanut sauce. I served with plum sauce, but use whatever you want with it.

I like pairing it with vinegary soy sauce recipe that i learned from my Auntie they're both easy to cook. They can be fried or fresh, rolled up in rice paper as is often the case in Vietnamese cooking or contained in some sort of pastry wrapper. Today, let's go with baked spring rolls. You can have Brad's fried pork spring rolls using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Brad's fried pork spring rolls

1. You need 1 pkg of spring roll wrappers.
2. It's 2 of LG boneless pork chops, chopped.
3. It's 1 of lg shallot, chopped.
4. You need 6 of small white mushrooms, chopped.
5. You need 1/2 tsp of Chinese 5 spice.
6. It's 1/2 tsp of garlic powder.
7. Prepare 1/2 tsp of ground mustard.
8. Prepare 1/2 tsp of ground ginger.
9. Prepare 1 of large carrot, grated.
10. It's 1/2 of small head savoy cabbage, shredded.
11. Prepare 2 tbs of seasoned rice vinegar.
12. Prepare 1 tbs of soy sauce.
13. You need 1 tbs of oyster sauce.
14. You need 1 Oz of saki.
15. You need 2 cups of prepared soba noodles.
16. It's 1 1/2 cups of bean sprouts.

Serve these as an appetizer or make a meal of them. However you enjoy them, I know your family and guests will savor these spring rolls. Made In's wok retained heat quite well, so we didn't adjust the heat on the stove much as we fried the spring rolls. Roll wrappers around the mixture, folding edges inward to close.

Brad's fried pork spring rolls step by step

1. Prepare noodles as directed. Rinse in cold water. Set aside..
2. In a wok, heat 1 tbs oil..
3. Add pork, shallots, mushrooms, and spices. Stir fry until pork is half done..
4. Add to the wok; carrots, cabbage, bean sprouts and all liquid ingredients. Continue to cook until liquid reduces by half or better..
5. When reduced, add noodles. They will be stuck together. The starch from them will thicken remaining liquid..
6. Once sauce is thick and noodles are broken apart, remove from heat..
7. Place a rice wrapper in cold water until pliable. This will take about 20 seconds. Place wrapper on a damp towel. Add filling. Roll up like a burrito. If wrappers are thin, add a second one. Repeat until filling is gone..
8. Either serve fresh, deep fry for 2 minutes, or pan fry 2 minutes a side. Serve immediately. Enjoy.

Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. The key to wrapping spring rolls is making sure that they're tight, yet not overstuffed. Place the spring roll wrapper on a flat surface so that a corner is facing toward you. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut.