Pork Spring Rolls Recipe
Ingredients:
- 1 tablespoon black tea powder
- 1 pound ground pork
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 package spring roll wrappers
- Vegetable oil for frying
- Optional dipping sauce: sweet chili sauce or duck sauce
Instructions:
Prepare the Filling:
- In a small bowl, mix the black tea powder with 1/4 cup of hot water. Allow the tea to steep for 3-4 minutes, then strain and let it cool.
- In a large bowl, combine the ground pork, shredded cabbage, shredded carrots, chopped green onions, minced garlic, and grated ginger.
- Add the cooled black tea, soy sauce, oyster sauce, and sesame oil to the pork and vegetable mixture.
- Season with salt and pepper, then mix well to combine all the ingredients for the filling.
Prepare the Wrappers:
- Place a spring roll wrapper on a clean work surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling into the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the left and right corners. Roll the wrapper up tightly, enclosing the filling completely. Repeat with the remaining wrappers and filling.
Fry the Spring Rolls:
- Heat about 2 inches of vegetable oil in a deep skillet or wok over medium heat until it reaches 350°F (175°C).
- Carefully place a few spring rolls into the hot oil and fry for 3-4 minutes, or until golden brown and crispy. Be sure not to overcrowd the pan.
- Remove the spring rolls from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve:
- Serve the spring rolls warm with a dipping sauce of your choice, such as sweet chili sauce or duck sauce.
- Enjoy your Pork Spring Rolls with a subtle black tea flavor, perfect for an appetizer or a light meal.