Spring rolls with pork
Spring rolls with pork
Discover an irresistible taste invitation with our exquisite Pork Spring Rolls recipe. An ode to Asian cuisine, these delicious crispy rolls harmoniously combine rich and varied flavors for an unforgettable culinary experience.
Tender pork belly is meticulously combined with dehydrated mushrooms, delicately prepared rice vermicelli, fresh carrots and bean sprouts to create an exquisite stuffing. Everything is enhanced by a touch of Kampot pepper and the umami depth of the fish sauce.
The crispy shell of the rice cakes, once delicately folded around this symphony of ingredients, offers a perfectly balanced texture between crispy and soft in each bite.
Accompanied by a subtly balanced sweet and sour sauce, this emblematic dish of Asian cuisine seduces the taste buds with a perfect combination of sweetness and spiciness.
Celebrate the diversity of Asian flavors in your own kitchen by preparing these Pork Spring Rolls, a culinary experience that transports your senses to the heart of Asia. A true taste adventure that will delight lovers of authentic cuisine and leave a memorable impression with each tasting. At your stove for a culinary escape full of flavors and delights!
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
- number of persons4
- 350g pork belly
- 12g dehydrated mushrooms
- 100g rice vermicelli
- 2 carrots
- 1 onion
- 50g bean sprouts
- 2 tablespoons of fish sauce
- 1 packet of rice cakes
- ground Kampot pepper
For the sauce:
- 20cl of water
- 5 tablespoons of fish sauce
- 4 tablespoons of sugar
- 1 clove of garlic
- 1 tablespoon of white vinegar
Preparing the mango sauce
Start by soaking the rice vermicelli and dehydrated black mushrooms in cold water for about an hour.
Roughly cut the pork belly into pieces, then chop it. Then add the chopped black mushrooms to the meat.
Cut the vermicelli into pieces of approximately 1 cm and add them to the meat with the mushrooms.
Finely chop the onion, grate the carrots, and add them to the meat with the bean sprouts. Season the mixture with a pinch of salt, a teaspoon of Kampot pepper and the fish sauce. Mix well.
Prepare a bowl of lukewarm water to moisten each rice cake to make the pork spring rolls.
Place the rice cake smooth side down on a damp towel. Using a tablespoon, place a spoonful of stuffing 2 cm from the edge. Fold the left part of the pancake over the stuffing, then do the same with the right part. Roll up the spring roll.
For the first cooking, heat the oil to 170°C for 6 minutes. Air bubbles will appear, and the spring rolls may stick together. However, after two minutes of cooking, it is possible to easily remove them without breaking them.
After the first cooking, you can let the spring rolls cool if you plan to store them and do the second cooking later.
For the second cooking, heat the oil to 180°C and fry for 4 minutes.
In a small saucepan, combine the water, fish sauce, sugar, garlic and white vinegar. Heat the mixture over low heat until the sugar is dissolved. Serve the sauce as an accompaniment to the spring rolls.
Congratulations, you have just created delicious Pork Spring Rolls! These crispy rolls contain a tasty combination of pork, mushrooms, rice vermicelli and vegetables, all enhanced by an exquisite sauce. Both fun to prepare and a real delight to taste, this recipe skillfully fuses textures and flavors.
Serve these spring rolls in a friendly atmosphere, accompanied by the homemade sweet and sour sauce for an explosion of taste in the mouth. Whether for an evening with friends, a family meal or a special celebration, Pork Spring Rolls add a gourmet and festive touch to your table.
Feel free to personalize this recipe by adding your favorite ingredients or adapting the seasonings to suit your tastes. Share these crispy delights with your loved ones and indulge in this authentic Asian culinary experience. Enjoy your food !