Lucky #13 Spring Rolls With Pineapple Dipping Sauce
photo by pamela t.
- Ready In:
- 1 lb ground pork
- 14 egg roll wraps
- 2 cups broccoli slaw mix
- 5 green onions
- 1⁄4 cup cilantro leaf
- 2 garlic cloves
- 1 teaspoon soy sauce
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup water
- 1 cup canola oil
- 1 cup pineapple chunk
- 1⁄4 cup cilantro leaf
- 1 jalapeno
- 1 tablespoon hot sauce
- 2 tablespoons 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.
- 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.
Questions & Replies
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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!
Sorry this is long, but you deserve the whole story. :wink: First review: The filling for these was very good. We enjoyed the pork flavor but it seemed like there would have been plenty to make more than just 14 rolls with & at the table DS commented that there was "too much meat". It was also a little more difficult frying with that much uncooked meat in each roll & I really made a mess with splattering grease whenever a bit of pork would fall out of a roll. (I fry in a large high-sided griddle on the kitchen island.) I forgot to get more pineapple at the grocery store & ended up having to sub mandarin oranges in the sauce. :shock: I wouldn't recommend anyone else trying that. I loved the heat of the jalapeno but the oranges just did not impart the same flavor compliment to it that the pineapple would have. Plus, the combo of oranges & cilantro gave the whole mixture a very unappetizing color. Because I was afraid of the sauce, I also made my simple sweet & sour sauce that everyone else used, while I dipped in both. I'd like to make this recipe again with pineapple in the dipping sauce. UPDATE (before end of contest): Not having made this sauce the way it was intended really bothered me. My family was willing to try it all again & this time the pineapple & jalapeno combination in the sauce was a huge hit. This time everyone ate it, even with the jalapeno! I also made an entire package of egg rolls which solved the too much meat problem & gave us more to gobble up in the end! Knowing we were going to try this one again DH & I spent 2 hours locating, unpacking & cleaning up the deep frying machine that we haven't touched in 8 years. We have gotten so used to frying in the griddle when we have to fry, that it was such a treat to have a perfectly cooked egg roll! DH said these looked & tasted like we just got them in a Chinese restaurant. Thank you for sharing your creation! Made for RSC Lucky #13.
1000 stars for you!!! These are so wonderful. I made them very thin and made it into twice as many spring rolls. My brother in law said they were the best spring rolls he had ever eaten. They remind me a bit of lumpia because they are mostly meat. My DBF doesn't usually like sweet with savory but he complained that I didn't make more and swiped mine off my plate. I used Tapatio in the pineapple sauce and the dipping sauce was even good without the hot sauce. Good luck in the contest, I hope you win.