Filipino-Style Spring Rolls
Wine Recommendation
Bota Box Cabernet Sauvignon
Ingredients
- 1 cup minced onion
- 2 carrots, grated
- 5 green onions, minced, and divided
- 6 cloves garlic, minced, and divided
- ½ (10-oz) bag angel hair coleslaw
- 1 large egg
- 1 egg yolk
- 1 Tbsp kosher salt
- 1 tsp pepper
- 1 lb ground beef
- 1 lb ground pork
- 2 (12-oz) pkg frozen spring roll pastry, thawed
- 1 (48-oz) bottle vegetable oil
- ¼ cup plus 2 Tbsp rice wine vinegar
- ¼ cup soy sauce
- 1 Thai chile, thinly sliced
Instructions
- Stir together onion, carrots, 4 green onions, 4 cloves minced garlic, coleslaw, 1 egg, 1 egg yolk, salt, and pepper until well blended. Add beef and pork; stirring until well combined.
- Place 1 spring roll pastry on a clean, flat surface. Spoon about 1 Tbsp mixture onto bottom of pastry. Fold bottom of pastry over filling, then fold in left and right sides. Roll up into a tight cylinder, sealing edges with warm water, if needed. Repeat process with remaining pastry and filling.
- Pour oil to a depth of 3-inches in a large Dutch oven and heat over medium-high heat to 360°F. Fry spring rolls, in batches, 3 to 4 minutes or until golden brown. Drain on wire racks set over paper towels.
- Stir together vinegar, soy sauce, 2 cloves minced garlic, chile, and 1 green onion in a bowl. Serve with spring rolls, for dipping.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
598
|
598
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 26 | 26 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 2 | 2 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
