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Below are the ingridients that are needed to produce a heavenly Brad's fried pork spring rolls:
- Prepare 1 pkg of spring roll wrappers.
- Provide 2 of LG boneless pork chops, chopped.
- Prepare 1 of lg shallot, chopped.
- You need 6 of small white mushrooms, chopped.
- Prepare 1/2 tsp of Chinese 5 spice.
- Get 1/2 tsp of garlic powder.
- Provide 1/2 tsp of ground mustard.
- Provide 1/2 tsp of ground ginger.
- Get 1 of large carrot, grated.
- Get 1/2 of small head savoy cabbage, shredded.
- Provide 2 tbs of seasoned rice vinegar.
- Take 1 tbs of soy sauce.
- Prepare 1 tbs of oyster sauce.
- Use 1 Oz of saki.
- Provide 2 cups of prepared soba noodles.
- Take 1 1/2 cups of bean sprouts.
Ready with the ingridients? Here are the steps on producing Brad's fried pork spring rolls:
- Prepare noodles as directed. Rinse in cold water. Set aside..
- In a wok, heat 1 tbs oil..
- Add pork, shallots, mushrooms, and spices. Stir fry until pork is half done..
- Add to the wok; carrots, cabbage, bean sprouts and all liquid ingredients. Continue to cook until liquid reduces by half or better..
- When reduced, add noodles. They will be stuck together. The starch from them will thicken remaining liquid..
- Once sauce is thick and noodles are broken apart, remove from heat..
- 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..
- 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. 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.
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