Pork and Coriander Spring Rolls - Annabel Langbein

pkfloyd

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

1½ lbs. ground pork (finely ground)

2 tsp. grated fresh ginger

2 Tbs. tamari soy sauce

2 tsp. sesame oil

2 tsp. freshly grated lemon or lime zest

¼ cup coriander (cilantro) leaves

2 scallions, finely chopped

¼ cup water chestnuts, drained, finely chopped

12 to 14 spring roll wrappers

lettuce leaves

neutral oil for frying

Place pork, ginger, soy sauce, sesame oil, zest, coriander, scallions, and water chestnuts in a bowl and mix well.

Place 2 to 3 T pork mixture in a short sausage shape near the bottom of the spring roll wrapper. Fold in sides and roll up tightly like a fat cigar. Place on a plate join side down and chill until ready to cook. Repeat with remaining ingredients.

When ready to cook, preheat oven to 400F. Heat about 2 T of oil in a frypan and brown spring rolls in batches over medium heat for about 2 minutes each side, starting with join side down to seal. JUST BROWN QUICKLY, THEN INTO THE OVEN TO FINISH.

Transfer browned spring rolls to the oven and bake until crispy and fully cooked through, about 10 minutes.

Mix all dipping sauce ingredients together and stir to combine. Serve spring rolls on a lettuce leaf with dipping sauce.

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