Easiest Way to Make Delicious Brad's fried pork spring rolls

Brad's fried pork spring rolls. Spring rolls can be filled with just about anything. The fillings can be raw or cooked. Yes, spring rolls can be frozen after rolling and before deep frying.

They can be fried or fresh, rolled up in rice paper as is often the case in Vietnamese cooking or contained in some sort of pastry wrapper. Today, let's go with baked spring rolls. Serve these as an appetizer or make a meal of them. You can cook Brad's fried pork spring rolls using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's fried pork spring rolls

1. Prepare 1 pkg of spring roll wrappers.
2. It's 2 of LG boneless pork chops, chopped.
3. Prepare 1 of lg shallot, chopped.
4. It's 6 of small white mushrooms, chopped.
5. It's 1/2 tsp of Chinese 5 spice.
6. It's 1/2 tsp of garlic powder.
7. Prepare 1/2 tsp of ground mustard.
8. It's 1/2 tsp of ground ginger.
9. You need 1 of large carrot, grated.
10. Prepare 1/2 of small head savoy cabbage, shredded.
11. Prepare 2 tbs of seasoned rice vinegar.
12. You need 1 tbs of soy sauce.
13. Prepare 1 tbs of oyster sauce.
14. You need 1 Oz of saki.
15. You need 2 cups of prepared soba noodles.
16. You need 1 1/2 cups of bean sprouts.

However you enjoy them, I know your family and guests will savor these spring rolls. Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam). Note: The spring rolls may be made ahead, and frozen, and then fried when thawed. Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.

Brad's fried pork spring rolls instructions

1. Prepare noodles as directed. Rinse in cold water. Set aside..
2. In a wok, heat 1 tbs oil..
3. Add pork, shallots, mushrooms, and spices. Stir fry until pork is half done..
4. Add to the wok; carrots, cabbage, bean sprouts and all liquid ingredients. Continue to cook until liquid reduces by half or better..
5. When reduced, add noodles. They will be stuck together. The starch from them will thicken remaining liquid..
6. Once sauce is thick and noodles are broken apart, remove from heat..
7. Place a rice wrapper in cold water until pliable. This will take about 20 seconds. Place wrapper on a damp towel. Add filling. Roll up like a burrito. If wrappers are thin, add a second one. Repeat until filling is gone..
8. Either serve fresh, deep fry for 2 minutes, or pan fry 2 minutes a side. Serve immediately. Enjoy.

Roll the spring roll over until it reaches the other end of the wrapper. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling. Gently drop the spring rolls into the oil and deep fry in. Place the spring roll seam side down on the plastic sheet.