Pork & Vegetable Spring Rolls

Directions:

In a large bowl, combine marinade ingredients and whisk together. Add pork, mix thoroughly and marinade for a minimum of 10 minutes. Can marinate overnight.

Mix the binder ingredients and set aside.

Heat one tablespoon vegetable oil in a wok over medium-high heat. Add the garlic, ginger and green onions, sauté about 5 seconds to release the aromatics. Add the pork and cook thoroughly.

Add the vegetables and sauté until slightly tender but still crisp, about 30-45 seconds. Add binder ingredients to the pork and sautéed vegetables and stir gently to distribute.

Remove from heat and spread evenly across a baking sheet. Place sheet in refrigerator to cool. Cooling is an important step for a couple of reasons. It helps to prevent the vegetables from over cooking and also prevents steam from the cooked ingredients making the wrappers soggy, which will make them less crispy and prone to tearing. Crisp filling and crisp shells make the best spring rolls.

Whisk the cornstarch and water for the sealer. Set aside.

On a clean surface, such as a bamboo cutting board, lay out a wrapper with a corner facing you. The wrapper should appear as a diamond rather than a square. Place 1 heaping tablespoon of filling on the wrapper about 1/3 of the way up from the corner nearest you. Don’t overfill! Grab the bottom corner and roll away from your body, tucking in the sides as you go. Please read article on how to roll spring rolls.) Brush the sealer solution on the inside of the outside corner flap, about 1-2 inches in. Press down gently to adhere.

Heat the remaining vegetable oil in a clean wok to about 350 degrees. One at a time, add the rolls gently to the hot oil. Avoid overcrowding. Cook until deep golden brown. Carefully remove each roll with tongs and set on paper-towel-lined dish to absorb excess oil and cool.

While allowing the rolls to cool, whisk together the dipping sauce ingredients. Serve rolls cut diagonally with sauce in a small, shallow dish.