Thai Pork Spring Rolls

A crispy and delicious appetizer that boasts crunch, a vinegary delicious filling, and is fun to serve to guests!

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So true story.... I've never made spring rolls before... I have eaten my fair share though. I love them with Chinese food, when I go for Thai food and even Vietnamese restaurants have spring rolls that I can't help but to order. The are so good, so I thought I would try and make them.

I started with antibiotic free minced pork and some garlic and started to stir fry with some high heat oil. I have included some recommendations below to help with your shopping. I love chosen food avocado oil and the Eden foods organic rice vinegar is the only organic rice vinegar I have found!

Once the pork was nearly cooked through I added some shredded cabbage and bean sprouts to the pan and also added some rice vinegar about 1/3 of a cup and 1/3 a cup of sesame oil to enhance that nutty flavour.

Additional flavour additions are red Thai chili's and Thai basil. I typically de-seed my Thai chili's but it's all up to you. The cooking process also takes some of the heat out.

Once the filling was mixed together I wrapped these babies up. What I found is that there is some serious skill required to make tight little round spring rolls. I do not have such skills so I opted to do my novice envelope style spring rolls. They may not look as beautiful, but they do not look terrible and they taste amazing!

From here I used some high heat avocado oil and got a pan ready to fry these little babies up! The filling was already cooked so I could do this with limited oil without a full deep fry. That said you can do that if you have the capabilities. Some options could be the following:

I plated these out with a sweet plum based sauce, some additional chili's and Thai basil to cool them down and they were seriously a hit!

The Recipe:

For the minced pork I used one pound of ground pork and fried with 1 Tbsp of minced garlic.

High heat oil as necessary to cook.

Half way through the cook, add chopped green cabbage and bean sprouts to soften.

1/3 a cup of rice vinegar and 1/3 cup of sesame oil

2-3 red Thai chili's and some Thai basil thrown in to the pan at the last minute as they should be the last to cook.

Wrap the contents in the wrappers and then deep fry on both sides until crispy.

Pair with your favourite dip!

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