Pork belly spring rolls
Crunchy, savoury bites with a hint of sweetness in a fried pork belly spring roll.
Pork belly spring rolls
Crunchy, savoury bites with a hint of sweetness in a fried pork belly spring roll.
Tools
Ingredients
1 package spring roll pastry, 22 cm
350 g pork belly, cut into 2.5-cm cubes
1/2 (280 g) green or savoy cabbage
2 carrots, peeled
1 tbsp oyster sauce
1 tbsp white granulated sugar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp kosher salt
200 g mung bean sprouts
50 g chives, finely minced
1,5 tsp white pepper
1 tsp cornstarch
1 tbsp water
for frying oil
Step by step
This recipe makes approximately 30 spring rolls.
Remove the core from the cabbage and slice it into 5 cm wedges. Fit the Food Processor with the reversible shredding disc in the highest position. Close and lock the top, press Speed 2, and use the food pusher to shred the cabbage. Next, do the same with the carrot. (If necessary, halve the carrots lengthwise so they fit through easily. Do not force anything through using the food pusher.) Remove the mixture from the work bowl into a large bowl. Set aside.
Fit the food processor with the quad blade. Add the cubed pork to the bowl, lock the lid, and pulse to chop the meat. Continue pulsing until the pork is finely diced.
Heat a wok to hot and add a 1 tablespoon of oil. Add the minced pork to the hot pan, and saute for 1 minute. Add the cabbage and carrot and mix to combine, then add the oyster sauce, soy sauce, sugar, sesame oil, and salt to the pan and stir to combine. Continue cooking for a few minutes more until most moisture has cooked out of the mixture, then add the bean sprouts and wilt them before adding the chives. Taste for seasoning adjustments at this time. Remove from heat.
Separate the pastry wrappers and cover them with a moist paper towel to prevent drying out. To assemble a spring roll, lay a sheet of pastry on a clean work surface in front of you, as a diamond with one corner pointing directly at you. Spoon about 1 ½ - 2 tablespoons of filling 2cm above the bottom corner of the pastry, and spread the filling into an even horizontal line. (Leave 2 cm of space between the filling and the side edges of the pastry.) Fold the corner closest to you up over the filling, then fold the left and right corners over the filling. Continue rolling the roll away from yourself, being sure to roll as firmly as possible to contain the filling. When fully rolled, dip your finger in the slurry and moisten all edges of the pastry edge to fully seal it. Set the spring rolls aside as you go, and cover with plastic to prevent drying out.
Add 8 cm of oil to a clean wok for frying the spring rolls and heat to approximately 190°C. When the oil is ready, carefully drop a few spring rolls in at a time and fry until the exterior is golden brown. Keep an eye on the heat and adjust as needed to maintain the right temperature for subsequent batches. Remove the spring rolls onto a paper towel lined plate.
Serve the spring rolls immediately with dipping sauce of choice.
Tip: For dipping sauce: 1 part soy sauce, 1 part rice vinegar, a bit of chili crisp, and a sprinkle of sesame seeds. Mix well.
