Pork and Mushrooms Spring Rolls

The recipe Pork and Mushrooms Spring Rolls can be made in about 30 minutes. For $2.19 per serving, you get a hor d'oeuvre that serves 6. One portion of this dish contains roughly 10g of protein, 12g of fat, and a total of 240 calories. This recipe from Jo Cooks has 586 fans. It can be enjoyed any time, but it is especially good for Spring. Head to the store and pick up shiitake mushrooms, salt and pepper, wonton wrappers, and a few other things to make it today. It is a good option if you're following a dairy free diet. This recipe is typical of Vietnamese cuisine. Overall, this recipe earns a pretty good spoonacular score of 56%. If you like this recipe, you might also like recipes such as Spring Rolls with Shredded Cabbage, Mushrooms, and Tofu, Pork Spring Rolls, and Pork Spring Rolls.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 tbsp all purpose flour

3 cloves garlic, minced

½ tsp ginger, minced

½ tsp ground coriander

½ lb ground pork

1 tsp hot sauce, I used Sriracha

oil for frying

salt and pepper to taste

1 tbsp sesame oil

1 cup shiitake mushrooms, finely chopped

2 tbsp water

24 wonton wrappers

Equipment:

mixing bowl

frying pan

paper towels

Cooking instruction summary:

In a small mixing bowl, mix the flour with the water until it's a paste.In a skillet heat the sesame oil over medium heat. Add garlic and ground pork. Fry until pork is no longer pink. Add mushrooms, ginger, coriander, hot sauce and season with salt and pepper. Transfer to a plate.Start assembling the spring rolls. Place a wonton wrapper on your work surface and add about a tbsp of the filling in the middle. Don't add too much filling because you won't be able to roll. Roll the wrapper forward, wrap both ends and continue rolling. Close both ends with the flour paste. Continue with remaining wontons.Add vegetable oil in a skillet, about ½ inch deep. When hot, deep fry the spring rolls until golden and crispy. Remove from skillet and drain over paper towels.Serve with sweet chili sauce.

 

Step by step:


1. In a small mixing bowl, mix the flour with the water until it's a paste.In a skillet heat the sesame oil over medium heat.

2. Add garlic and ground pork. Fry until pork is no longer pink.

3. Add mushrooms, ginger, coriander, hot sauce and season with salt and pepper.

4. Transfer to a plate.Start assembling the spring rolls.

5. Place a wonton wrapper on your work surface and add about a tbsp of the filling in the middle. Don't add too much filling because you won't be able to roll.

6. Roll the wrapper forward, wrap both ends and continue rolling. Close both ends with the flour paste. Continue with remaining wontons.

7. Add vegetable oil in a skillet, about ½ inch deep. When hot, deep fry the spring rolls until golden and crispy.

8. Remove from skillet and drain over paper towels.

9. Serve with sweet chili sauce.


Nutrition Information:

Quickview
239k Calories
10g Protein
12g Total Fat
21g Carbs
7% Health Score
Limit These
Calories
239k
12%

Fat
12g
19%

  Saturated Fat
3g
22%

Carbohydrates
21g
7%

  Sugar
0.93g
1%

Cholesterol
29mg
10%

Sodium
411mg
18%

Get Enough Of These
Protein
10g
21%

Vitamin B1
0.45mg
30%

Selenium
20µg
29%

Vitamin B3
4mg
24%

Vitamin B2
0.29mg
17%

Manganese
0.32mg
16%

Vitamin B6
0.28mg
14%

Phosphorus
137mg
14%

Zinc
1mg
10%

Iron
1mg
9%

Folate
34µg
9%

Vitamin B5
0.84mg
8%

Potassium
258mg
7%

Fiber
1g
6%

Copper
0.12mg
6%

Magnesium
22mg
6%

Vitamin B12
0.27µg
5%

Calcium
24mg
2%

Vitamin E
0.28mg
2%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

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A monastery in the English countryside had fallen on hard times, and decided to establish a business to defray their expenses, such as a bakery or winery. Being English, however, they decided to open a fish-and-chips restaurant. The establishment soon became very popular, attracting people from all over. One city fellow, thinking himself clever, asked one of the brothers standing nearby, "I suppose you're the 'fish friar'?" "No", answered the brother levelly, "I'm the 'chip monk'".

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