Chinese BBQ Pork Spring Rolls

Chinese BBQ Pork Spring Rolls

Ingredients

• Filling
• 5 garlic cloves, finely chopped
• 2 medium carrots, julienned
• 5 oz (2 cups) thinly sliced cabbage
• 1 pack firm tofu, cut into ¼" matchsticks
• 1 lb (1½ cups) Chinese bbq pork belly
• 3.5oz bean thread noodles, soaked in water for 10 minutes, drain & cut into 1½" lengths.
• 1 tbs soy sauce
• 1 tsp sugar
• ½ tsp salt
• White pepper, to taste
• 4 green onions, sliced
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• 2 pack (25 pieces 8") spring roll wrapper, thawed overnight in the refrigerator
• Water, in a small bowl
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• Get recipe for Sweet & Spicy Dipping Sauce here. You may need to double the recipe, depending on how many spring rolls you make and how much chili sauce you love to dip.

• you love to dip.

Directions

1. Over medium high heat, add one tablespoon oil in a large pan or wok. Add the garlic and fry for 10-15 seconds. Add the carrots and fry until they soften a little (about 1-2 minutes). Add the cabbage and fry another 1-2 minutes. Lower the heat to medium if it starts to feel a little dry (do not add water).
2. Turn the heat to medium high, push everything aside and add the tofu. Let it sear for 2-3 minutes. Place the cabbage mix on top of the tofu. Swiftly flip and let them sear another 1 minute. Add the pork, noodles, soy sauce, sugar, salt and white pepper and stir to combine. Add the green onions, give it a last stir. Let filling cool completely.
3. In a small bowl, combine the cornstarch and water. Make sure a damp cloth is always covering the unused spring roll wrapper.
4. Place a wrapper with one of the edges facing you. About 1½" above the bottom-edge wrapper, add 2 - 3 tbs of filling to the wrapper (depending on what ratio of filling to skin you like). Fold the edge of the wrapper that is facing you over the filling and roll once. Fold in the right and left corners. Brush water on the entire top area (diamond shape) and roll to seal. Make sure to roll and wrap snugly or you'll risk it bursting when frying.
5. Add ¾" oil into a cast iron pan or a wok. Over medium heat, heat the oil to 375 F. Fry the spring rolls in batches for 4-5 minutes until golden brown. Turn every 1-2 minutes for even browning.
6. Place fried spring rolls upright on paper towels to drain the excess oil for 1-2 minutes. Then, set them on a wire rack set on a baking sheet. To keep them warm, place them in the oven at 200 F. Return the oil to 375 F before frying the next batch. Serve them warm with dipping sauce.