Creamy pork spring rolls

Ingredients

• 500g ground pork
• 2 garlic cloves - finely chopped
• 15g fresh ginger - finely chopped
• 2 batch coriander (130g) - washed and finely chopped

- Ingredient A -
• 1/2 tsp fine salt
• 20g butter
• 1/2 tsp sugar
• 1/2 tbsp soy sauce
• 3 tbsp plain flour or cake flour (T45)

- Ingredient B -
• 100g milk
• 100g sour cream

For the sealing paste
• 3 tbs flour - mix with 6 tbsp water
• 1 packet of spring roll wrap (20 papers)

Instructions

• 1. In a frying pan, heat 1tbsp oil and fry garlic and ginger until fragrant. Add ground pork, continue stir frying until no longer pink. Add coriander and cook until it becomes wilted.
• 2. Add the ingredient A to season, mix well to combine evenly. Add flour and stir for a few more minutes.
• 3. Add the ingredient B (milk and sour cream) and continue stirring to thicken the sauce for about 1 to 2 mins. Let it cool down to room temperature.
• 4. Carefully peel off a spring roll wrapper and place a spoon of filling on the bottom of wrapper. Roll up halfway, and then fold the both sides in and roll up again to finish. Seal with the sealing paste.
• 5. Pour enough oil in a wok or large saucepan and heat over medium high.Try to dip a chopstick in the oil : When small bubbles start to form around it, it means the oil is hot enough to use. Gently place a few spring rolls at at time in the oil and cook, turning them occasionally to brown evenly. Transfer to paper towels to drain.
• Repeat with remaining spring rolls.

https://www.atelierlalune.com/2017/12/creamy-pork-spring-rolls/

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