Pork and Apple Spring Rolls2012-09-24
- Yield : 10
- Servings : 10
- Prep Time : 2:30 h
- Cook Time : 20m
- Ready In : 2:50 h
Cilantro, scallions, cabbage, and a mock-hoisin dipping sauce compliment the classic pork and apple flavors that are showcased in these spring rolls. The crunchy veggies, tartness of the apples, and the savory notes of the pork create a delightful twist on a takeout favorite. They take some time and effort to make, but they are well worth it.
Rice paper can be tricky to work with, and it may take a little bit of practice to make tidy-looking rolls. For some tips and tricks on wrapping the spring rolls, check out this video from Expert Village.
- 1 pound pork loin, julienned
- 1/4 cup rice vinegar
- 1/2 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 4 tablespoons brown sugar, divided
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper, divided
- 1 recipe Better-Than-Soy-Sauce (yields 1/2 cup)
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil, divided
- 1/4 and 1/8 teaspoon ground cayenne pepper, divided
- 4 tablespoons low-sodium, low-sugar peanut butter
- 1 cup green cabbage, julienned
- 1/2 cup grated carrot
- 1/2 cup scallions, sliced thinly
- 1/2 cup cilantro, chopped coarsely
- 1 cup bean sprouts
- 7 oz. bean thread noodles, cooked according to directions on package
- 10 sheets rice paper
- 1 green apple
- juice of 1 lime
Combine rice wine vinegar, vegetable oil, apple cider vinegar, 2 tablespoons of brown sugar, onion powder, garlic powder, red pepper, and 1/4 teaspoon black pepper in a small bowl. Pour mixture over pork and marinate in the refrigerator at least 1 hour (overnight is best).
To make mock-hoisin sauce, combine better-than-soy-sauce, garlic, 1/2 teaspoon sesame oil, 1/4 teaspoon ground cayenne pepper, and peanut butter in a microwave-safe container. Microwave on high for 30 to 45 seconds. Stir and let cool.
Mix the lime juice, 1/2 teaspoon sesame oil, and 1/8 teaspoon ground cayenne pepper. Julienne the green apple, leaving the skin on. Immediately place the apple into the lime juice mixture, stirring to coat. Set aside.
Cook the marinated pork in a hot wok or frying pan on high heat. Once excess liquids have evaporated, reduce heat to medium and cook the pork until lightly browned.
Dip a sheet of rice paper into a bowl of warm water for 1-2 seconds to soften. Place smooth-side down. Place 1-2 tablespoons of noodles in the center of the rice paper. Add approximately 1 tablespoon each of pork, apples, cabbage, and bean sprouts. Add approximately 1/2 tablespoon each of carrots, scallions, and cilantro. Fold in three sides of the rice paper and then roll it up. Serve with mock-hoisin sauce.
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This information is per serving.
Total Fat35.2 g
Saturated Fat3.7 g