Some Fun Kinda Spring Roll

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These tasty little nuggets are great as an appetizer or main FEAST! Oh and most importantly, the Ginger Soy Sesame Marinade is a sauce that Katie has created is off the hook and fabulous on absolutely everything!

Some Fun Kinda Spring Roll (Serves based on spring rolls made – approx. 20 can be prepared with ingredients below)

Instructions & Ingredients:

GINGER SOY SESAME MARINADE (AKA Katie’s kick ass use-it-on-everything Sauce!)
NOTE: This sauce can be made well in advance and lasts for weeks at a time in the fridge to be used for other applications.
1/2 C. Soy Sauce
1/2 C. Brown Sugar
1/4 C. Rice Wine Vinegar
1/4 C. + 1 Tb. Lime Juice
2 Cloves Minced Garlic
1 Small Minced Shallot
1/4 C. Sesame Oil
Mix together all ingredients but Sesame Oil. Slowly add Oil and whip to emulsify the sauce and thicken. You may also add into a blender versus doing by hand.

1 Package (6.75 oz) – Maifun Rice Noodle Sticks
1 Small Yellow Onion – Chopped
2 Tb. Olive Oil
1 lb. Ground Pork
3 Eggs + 1 Tb. Cold Water (whisk egg wash bath for spring rolls)
Spring Roll Pasta Sheets
Mint Leaves – Chopped
1 C. Sliced or Diced Yellow Bell Pepper
1 C. Sliced or Diced Red Bell Pepper
1 C. Sliced or Diced Orange Bell Pepper
1 C. Sliced or Diced Zucchini
1 C. Sliced or Diced Carrot

In a large pot bring water to boil with dash of olive oil and salt. Soak Maifun Rice Noodles for 10 minutes until cooked. Remove from heat, drain and set aside to cool.

In a large skillet bring olive oil to a high heat and add chopped onion. Add ground pork. Here is where you get to play! Add as much of the chopped vegetables (zucchini, peppers and carrots) as you please to the cooking pork. This will add additional flavor, but it is optional to add as cooked veggies when many add them uncooked into the spring roll to offer pops of crunch. In this segment Katie adds some veggies to cook off and additionally uncooked within the rolls themselves. Once pork is cooked with items you have added, place in a bowl and set aside.

Flatten out spring roll pasta sheets and fill with small amount of pork and any additional fresh veggies for crunch – add mint amount as desired. With your finger or small brush, gently wipe perimeter of spring roll sheet with egg wash. Roll up into a roll and tighten with egg wash. These will be cute little bundles and are great for the kiddos to wrap up like little packages!

In a large skillet add 2 Tb. Olive Oil on medium heat. Add spring rolls and sear off until a golden crisp on both sides.

Serve on a bed of greens with bowl of sauce for dipping. Get in my belly!

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