Prep 15 mins
Cook 20 mins
These little bites of heaven are full of veggies and, oh, so tasty. The dipping sauce is sweet yet with a hint of fire. These are way better than take out, and you can control the salt and the fire! Created for RSC#13 contest.
- 453.59 g ground pork
- 14 egg roll wraps
- 473.18 ml broccoli slaw mix
- 5 green onions
- 59.14 ml cilantro leaf
- 2 garlic cloves
- 4.92 ml soy sauce
- 1.23 ml salt
- 2.46 ml pepper
- 59.14 ml water
- 236.59 ml canola oil
- 236.59 ml pineapple chunk
- 59.14 ml cilantro leaf
- 1 jalapeno
- 14.79 ml hot sauce
- 29.58 ml honey
- Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
- Dice green onions (white and greens).
- Finely dice cilantro and garlic.
- For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
- Add soy, salt and pepper.
- Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
- Place about 2 T of meat mixture in the center of one egg roll wrapper.
- Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
- The egg roll wrapper package will have further instructions for folding.
- Keep unused wrappers under a damp paper towel while working or they may dry out.
- This makes about 14-18 spring rolls depending on how much meat you have added.
- Place 4 spring rolls in hot oil.
- Cook about 4 minutes per side watching them carefully. Do not burn.
- Drain on paper towels. Check inside one spring roll for doneness of meat.
- For sauce:.
- Drain pineapple well. reserve juice for another use.
- Using a food processor or mini-chopper, chop pineapple with cilantro.
- Add jalapeno and chop. I use seeds and all. If you don’t want much heat, take the seeds out.
- Add hot sauce ( I use Sriracha) and honey.
- Serve with spring rolls and garnish with cilantro sprigs.
I agree with the other reviewers...way too much meat filling just for 14 to 18 egg rolls. I had alot of trouble getting all the meat inside to cook without overcooking the wrapper. I made them again this time using a lot less filling in each one and they turned out alot better. Really very good. I wasn't really thrilled with the dipping sauce....I prefer the old standard sweet and sour sauce. These were a huge hit with my husband!
This is the first time I had worked with raw meat inside an eggroll. I found it sooooo much easier to roll into a tight pkg than the fillings I normally work with. I was able to form logs & the wrappers went on perfectly. That said, I did have a problem getting the pork to cook completely and my eggrolls were very dark. Even then there were a few I had to microwave to finish cooking the meat. I'm sure it was because I had too much filling in the rolls. I will definitely be trying the method again using smaller amounts of filling and the full pkg of wrappers. I was expecting more flavor from this recipe. I found the filling a bit plain. I would suggest more spices..... maybe fresh ginger? more soy sauce or another sauce? I am still not sure about the pineapple dipping sauce. I processed the pineapple undrained, but after the result being so watery maybe I should have drained it. It has lots of flavor, but is actually more like a salsa. Maybe thickening it slightly with cornstarch would be nice? It is a welcome addition to the egg rolls. Thank you for a creative entry in RSC!
I also thought of lumpia when I made these! I enjoyed the flavors of the spring rolls, but loved, loved the sauce! A very good homemade treat that I normally wouldn't have tried at home. Thanks for creating and sharing this!