Description
Delicious spring rolls made with savory pork and tangy sauerkraut, perfect for sharing with loved ones.
Ingredients
Scale
- 1 lb ground or shredded pork (shoulder recommended)
- 1 cup sauerkraut
- 10 rice paper wrappers
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup fresh herbs (cilantro or green onion), chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- Prepare Your Filling: In a skillet over medium heat, add sesame oil. Sauté minced garlic and ginger until fragrant. Stir in ground pork, cooking until browned. Add sauerkraut, soy sauce, and herbs; mix well and let cool.
- Soften the Rice Paper: Fill a shallow dish with warm water. Dip a rice paper wrapper for about 10 seconds until soft and pliable. Lay flat on a work surface.
- Fill and Roll: Spoon pork and sauerkraut mixture onto the bottom third of the wrapper, fold sides over and roll tightly from the bottom.
- Fry to Perfection: Heat oil in a skillet over medium-high heat. Place spring rolls seam-side down and fry until golden brown and crispy on all sides.
- Drain and Serve: Transfer cooked rolls onto a paper towel to absorb excess oil. Serve with a dipping sauce like tangy mustard or sweet chili sauce.
Notes
Work in batches while frying to avoid overcrowding. Monitor oil temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 spring rolls
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Pork, Sauerkraut, Spring Rolls, Appetizer, Asian Cuisine