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DIY Lifestyle

Copycat Chinese pork spring rolls

{gf, df, healthy}
Print Recipe
Prep Time 7 minutes
Cook Time 15 minutes
Servings: 5 rolls
Course: Dinner
Ingredients Method

Ingredients
  

  • 5 sheets of rice paper
  • 10 thinly sliced carrot strips & onion strips
  • 1/4 cup bean spouts
  • 1/2 cup fried egg
  • 1/2 cup pork
  • 3 tbsp gluten free hoisin sauce
  • canola oil
  • olive oil spray
  • olive oil for brushing
  • Teriyaki ginger dipping sauce:
  • 1/2 tbsp fresh ginger
  • 1/4 cup gluten free soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp corn starch
  • 1/2 tbsp sesame seeds
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil toasted
  • 1/3 cup water

Method
 

  1. Place pork in a pan and cook until most pink is gone, then add vegetables and drizzle canola oil over them and cook until lightly browned/fried- make sure pork is well done once your veggies and egg are cooked
  2. While they are cooking fry up egg & add to veggie mix
  3. Boil a pot of water and add 1 piece of rice paper at a time for a few seconds (until flimsy) into the water, repeat with rest of rice paper until all pieces are ready (pliable) to use
  4. Once veggies, egg & pork are done take 1 piece of rice paper, spread a little hoisin sauce over it and roll filling in remembering to leave a small gap at the edge, roll up, repeat until all the rice paper and mixture are gone
  5. Preheat oven to 400 degrees F and spray baking tray with olive oil to avoid sticking, place spring rolls on tray and lightly brush olive oil over them to help avoid sticking.
  6. Place rolls in the oven for 10-15 minutes or until a crispy and lightly browed outside can be seen, flip them and put back in oven for another 10 minutes
  7. While rolls are cooling start preparing the dipping sauce.
  8. Dipping sauce:
  9. In a sauce pan combine soy sauce, brown sugar, water, rice vinegar and sesame oil on medium heat till sugar dissolves
  10. Add in ginger and stir
  11. Add in corn starch, bring to a boil, then reduce heat to simmer on low for 2-3 minutes, or until the sauce thickens
  12. Remove from heat and stir in sesame seeds.
  13. Serving:
  14. Plate your spring rolls, add the dipping sauce to a bowl, ENJOY