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.
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.
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.