Ginger Pork Spring Rolls
Savor the perfect fusion of bold flavors and fresh textures with these Ginger Pork Spring Rolls, a delightful appetizer or light meal bursting with Asian-inspired flair. Featuring seasoned ground pork infused with aromatic ginger, garlic, soy sauce, and sesame oil, these rolls are balanced with crisp julienned carrots, refreshing cucumber, tender rice vermicelli noodles, and a medley of fresh herbs like cilantro and mint. Encased in delicate rice paper wrappers, each roll is a handheld masterpiece that's both visually stunning and irresistibly delicious. Quick to prepare in just 30 minutes, these spring rolls are ideal for entertaining or a healthy snack. Pair them with hoisin sauce for dipping and a splash of lime juice for an added zing. Perfect for fans of Asian cuisine and those seeking an easy-to-make, crowd-pleasing dish!
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Recipe Information
Ingredients
- 300 g Ground pork
- 1 tbsp Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 medium Carrot (julienned)
- 1 small Cucumber (julienned)
- 100 g Rice vermicelli noodles
- 0.25 cup Fresh cilantro (leaves picked)
- 0.25 cup Fresh mint (leaves picked)
- 12 pieces Rice paper wrappers
- 1 tbsp Vegetable oil
- 0.25 cup Hoisin sauce (optional, for dipping)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Heat the vegetable oil in a skillet over medium-high heat. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the ground pork to the skillet and cook until browned and cooked through, breaking it up with a wooden spoon, about 5-7 minutes.
Stir in the soy sauce and sesame oil, mixing well. Remove from heat and let the pork mixture cool slightly.
Cook the rice vermicelli noodles according to package instructions, drain, and set aside.
Prepare the work surface by filling a large shallow dish with warm water. Dip a rice paper wrapper into the water for 10-15 seconds, until softened, and place it onto a clean, damp kitchen towel.
In the center of the softened rice paper wrapper, layer a small amount of cooked pork, rice noodles, julienned carrot, julienned cucumber, fresh cilantro, and mint leaves.
Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll the wrapper tightly to form a spring roll. Repeat with the remaining wrappers and fillings.
Serve the spring rolls immediately with hoisin sauce for dipping and lime wedges on the side, if desired.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
