Pork and Mushroom Spring Rolls
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
276
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 276 kcal | (13 %) | ||
| Protein | 11.6 g | (12 %) | ||
| Fat | 18.7 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 large Spring roll dough sheet (frozen, for spring rolls)
- 30 grams Chinese Wood Ear Mushrooms
- 150 grams Pork tenderloin
- 1 hazenut-sized chunk ginger
- 1 garlic clove
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp vegetable oil
- 2 scallions (white portion)
- 100 grams soybean sprout
- salt
- Frying oil
Preparation steps
1.
Thaw dough sheets. Soak mushrooms in lukewarm water for 15 minutes.
2.
Shred pork finely. Peel ginger and garlic and chop finely. Stir in soy sauce and sesame oil. Mix meat in and marinate for 15 minutes.
3.
Rinse scallions and finely chop. Rinse bean sprouts and pat dry. Drain mushrooms and chop. In a greased pan, cook meat for 5 minutes, turning. Add mushrooms, scallions and bean sprouts and cook for 1–2 minutes. Season with salt.
4.
Spread dough sheets on a work surface and spread filling on top. Brush edges of dough with water. Turn in dough edges and roll. Brush open sides with water and squeeze well to seal.
5.
Heat frying oil to 175°C (approximately 350°F). Fry spring rolls in portions until golden brown. Drain on absorbent paper and serve.
