Crispy Pork Spring Rolls

Name: Crispy Pork Spring Rolls
Ingredients: 5 cups peanut oil; 1 ounce bean thread noodles; 2 medium shallots, peeled and coarsely chopped; 2 garlic cloves, chopped; 1 stalk peeled fresh lemongrass, coarsely chopped; 1 (3.5-ounce) package shiitake mushrooms, stems removed; 2 tablespoons dark sesame oil; 1 tablespoon fish sauce; 1 teaspoon sambal oelek (such as Huy Fong chile paste); 1/2 teaspoon kosher salt; 1 (1-inch) piece fresh ginger, peeled and grated; 2 1/2 cups grated carrot (about 3 medium); 1 pound lean ground pork; 26 frozen square spring roll pastry wrappers, thawed

14 ingredients

8 steps

Ingredients

5 cups peanut oil
1 ounce bean thread noodles
2 medium shallots, peeled and coarsely chopped
2 garlic cloves, chopped
1 stalk peeled fresh lemongrass, coarsely chopped
1 (3.5-ounce) package shiitake mushrooms, stems removed
2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 teaspoon sambal oelek (such as Huy Fong chile paste)
1/2 teaspoon kosher salt
1 (1-inch) piece fresh ginger, peeled and grated
2 1/2 cups grated carrot (about 3 medium)
1 pound lean ground pork
26 frozen square spring roll pastry wrappers, thawed

Directions

1

Place peanut oil in a large Dutch oven or deep fryer. Clip a candy/frying thermometer to the side of pot; heat oil to 385°.
2

Place noodles in a bowl, and pour enough boiling water over to cover by 1 inch. Let stand 20 minutes; drain well. Cut noodles with scissors into 1-inch pieces. Set aside.
3

Combine shallots, garlic, and lemongrass in a food processor, and process until finely chopped. Add mushrooms; pulse until finely chopped. Add sesame oil and next 4 ingredients (through ginger); process until well combined. Combine noodles, mushroom mixture, carrot, and pork in a large bowl, stirring until well blended.
4

Working with 1 spring roll pastry at a time (cover the remaining wrappers with a damp towel so they don't dry out), place the wrapper on a smooth work surface in a diamond pattern, with a corner edge pointing up and another pointing down. Place about 2 tablespoons pork mixture in the middle of pastry. Brush top point of pastry with water. Fold sides of pastry over filling; roll up jelly-roll fashion, starting from bottom. Gently press seam to seal. Repeat procedure with remaining pastry and -filling to form 26 rolls.
5

Working in batches, place 5 spring rolls in 385° oil; fry 7 minutes or until golden and crisp, turning as necessary. Make sure oil temperature does not drop below 375°. Remove rolls with a slotted spoon; drain on a rack over paper towels. Return oil to 385°. Repeat the procedure with remaining spring rolls and oil, making sure oil temperature does not drop below 375°. Serve immediately.
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