Spring Rolls

Ingredients:

2 tbsp sliced Canadian ginseng root
5 tbsp canola oil, divided
1 lb (545 g) ground pork
1/2 cup carrots, julienned
1/2 cup cabbage, shredded
1 package (113 g) shiitake mushrooms, finely chopped
2 cloves garlic, finely chopped
1/4 cup soy sauce
20-24 spring roll wrappers* (5”x5”)
Optional: Nước chấm dipping sauce and fresh herbs (mint, cilantro, and basil) for garnish

Directions:

1. In a small bowl add Canadian ginseng slices to 1 cup of boiled water; let stand for 5 minutes until softened. Remove from water and finely chop.
2. In a large skillet or wok heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground pork; cook for 3-4 minutes, breaking apart with a wooden spoon as it cooks.
3. Add ginseng, carrots, cabbage, shiitake mushrooms, and garlic to the skillet; continue to cook until pork is browned and cooked through to an internal temperature of 160°F.
4. Stir in the soy sauce and cook for 1 minute. Remove from heat and let the filling cool slightly.

 

Prepare the wrappers:

1. Add warm water to a shallow dish.
2. Working with one wrapper at a time, place on a cutting board with one corner facing you, like a diamond. Wet all 4 sides of the wrapper using your finger and warm water. Place about 2 tablespoons of the filling in the center of the bottom third of the wrapper. Fold the bottom edge of the wrapper over the filling and roll one time, gently pressing down on each side of the filling to flatten the spring roll wrapper.
3. Fold the left and right sides of the wrapper towards the center, like you’re closing an envelope.
4. Tightly roll the wrapper from the bottom up until it is completely sealed. Repeat with the remaining wrappers and filling.
5. Heat 2 tbsp of canola oil in a large, deep skillet or wok over medium-high heat.
6. Carefully place the spring rolls in the hot oil, a few at a time, making sure not to overcrowd the pan; add more oil as needed between batches.
7. Fry the spring rolls for 2-4 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
8. Remove the fried spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
9. Serve the spring rolls immediately. Garnish with fresh herbs (mint, cilantro, and basil) and Nước chấm dipping sauce on the side.

 

Tip:

• Nước chấm is a Vietnamese dipping sauce that is made from a blend of fish sauce, water, sugar, and citrus.
• Spring roll wrappers come in two sizes and can be found in the international frozen section of most grocery stores.