SRC Pineapple Pork Spring Rolls Recipe
Secret Recipe Club Group D Reveal Day~
Name of Recipe: Pineapple Pork Spring Rolls~
Recipe from: Tara's Multicultural Table
Welcome Back Everyone~ Today is the Reveal Day for Group D. Winter is still in full swing here in Northern WI, which is making for a very long, long winter! This month I was assigned a wonderful blog called Tara's Multicultural Table. Tara's blog is fantastic and her blog has recipes from all over the world. Tara is a stay at home mom, and she lives in Florida's panhandle with her husband and small son. Tara's blog features mostly fresh and all natural recipes. The recipe index is categorized by Continent; Asian, Australia and Oceania, European, Middle Eastern/Africa, North American and South American. I had a hard time picking a recipe because there were several I wanted to try like; Berliner (German Doughnuts), Mongolian Beef, and Vermont Cheddar Bread. I decided on Pineapple Pork Spring Rolls. I have always wanted to make spring rolls, so I was thrilled when I saw this recipe. I had to make a few changes to the recipe, due to a huge snow storm. The only store I was able to drive to didn't have spring roll wrappers or fresh pineapple. I also used a bottled Thai Chili sauce for dipping, which I had on hand. Another note, Tara's recipe called for water spinach, an ingredient I wasn't familiar with. Read more about water spinach here: Pineapple Pork Spring Rolls. Tara's recipe for Pineapple Spring Rolls was Fantastic!! My hubby and I loved them:) Thanks Tara for a wonderful recipe~ Stop by and visit Tara and check out all of her great recipes~
- Pineapple Pork Spring Rolls~
- 2 T oil
- 6 (3) cloves garlic
- 2 T grated fresh ginger
- lb. ground pork
- 2 Thai chili peppers
- 2 limes
- 2 T fish sauce
- 6 T sugar
- 2 cups fresh pineapple, cubed, (20 oz can pineapple chunks drained and diced)
- 2 small bunches fresh spinach (9 oz bag spinach)
- *15 egg roll wrappers
*Thai Chili Dipping Sauce
In a wok or large skillet, drizzle oil over high heat. Add the garlic and ginger. Fry just until fragrant, about 30 seconds. Stir in the pork and cook, stirring often, until pork is heated through, stir in the chilies, cook for a minute, then add lime juice, fish sauce and sugar. Cook until most all of the liquid has evaporated. Stir in the pineapple pieces and spinach. Cook until heated through and leaves begin to wilt, taste for seasoning. Remove from heat and let cool. Once the pork/pineapple mixture is almost room temperature, fill a large pan with hot water. Submerge a rice paper in the water until softened, 5-10 seconds, lift to remove excess water and place on work surface. Put 1-2 T filling in center. Top with a few cilantro leaves, fold the sides of your rice paper over fillings. Serve with Chili Dipping Sauce
*Egg Roll Wrappers: Spoon 2-3 T of pork mixture on the bottom third of one egg roll wrapper, fold sides toward center and roll tightly. Keep remaining wrappers covered with a damp paper towel until ready to use. Place seam side down on a baking sheet coated with cooking spray. Repeat. Spray tops off egg rolls with cooking spray. Bake at 425 for 10-15 minutes. Cool slightly.
Serve with *Thai Chili Dipping sauce.
If you would like more information about the Secret Recipe Club and learn how you can join us each month go to: Secret Recipe Club~