PrettyGirlFood

An uplifting food network providing the ultimate source of food photography, recipes, & reviews! Because pretty girls eat too!
Posts tagged asian
Pork Spring Rolls 1/4 cup hoisin sauce 1/4 cup soy sauce 2 tablespoons Asian chili-garlic sauce (or to taste; optional) 1/4 cup water 1 (16oz) bag coleslaw mix 1/2 cup chopped fresh cilantro 6 scallions/green onions, white parts minced; green parts sliced thin 1 tablespoon vegetable oil 1 pound ground pork 3 tablespoons freshly grated ginger 12 (9 inch) rice paper wrappers Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside. Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 cup of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine. Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 cup of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.

Pork Spring Rolls

1/4 cup hoisin sauce 
1/4 cup soy sauce 
2 tablespoons Asian chili-garlic sauce (or to taste; optional) 
1/4 cup water 
1 (16oz) bag coleslaw mix 
1/2 cup chopped fresh cilantro 
6 scallions/green onions, white parts minced; green parts sliced thin 
1 tablespoon vegetable oil 
1 pound ground pork 
3 tablespoons freshly grated ginger 
12 (9 inch) rice paper wrappers

Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.

Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 cup of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.

Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 cup of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.

1 of 48
Load More Posts
Sorry, No More Posts
Loading...