Fall is here (well at least where I live) so from now until spring I will be baking and cooking tons of fall, and winter recipes. The recipes that make you feel as if you’re at grandmas or curled up under a blanket. Warm pies, spicy chili, crunchy pecan pie, mmmmm my mouth is watering just thinking about all the goodies that will be popping out of my oven soon. If you too love the fall and are looking for the perfect warm food to keep you cozy on those chilly nights then look no further. A few weeks ago I shared Copycat Chinese Vegetable Spring Rolls- Gluten Free, Vegan & Healthy and today I am sharing the pork version.
This recipe is perfect because they taste just like Chinese food without all the sauces and half the calories.
- 5 sheets of rice paper
- 10 thinly sliced carrot strips & onion strips
- 1/4 cup bean spouts
- 1/2 cup fried egg
- 1/2 cup pork
- 3 tbsp gluten free hoisin sauce
- canola oil
- olive oil spray
- olive oil (for brushing)
Teriyaki ginger dipping sauce
- 1/2 tbsp fresh ginger
- 1/4 cup gluten free soy sauce
- 3 tbsp brown sugar
- 1 tbsp corn starch
- 1/2 tbsp sesame seeds
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil, toasted
- 1/3 cup water
- Place pork in a pan and cook until most pink is gone, then add vegetables and drizzle canola oil over them and cook until lightly browned/fried- make sure pork is well done once your veggies and egg are cooked
- While they are cooking fry up egg & add to veggie mix
- Boil a pot of water and add 1 piece of rice paper at a time for a few seconds (until flimsy) into the water, repeat with rest of rice paper until all pieces are ready (pliable) to use
- Once veggies, egg & pork are done take 1 piece of rice paper, spread a little hoisin sauce over it and roll filling in remembering to leave a small gap at the edge, roll up, repeat until all the rice paper and mixture are gone
- Preheat oven to 400 degrees F and spray baking tray with olive oil to avoid sticking, place spring rolls on tray and lightly brush olive oil over them to help avoid sticking.
- Place rolls in the oven for 10-15 minutes or until a crispy and lightly browed outside can be seen, flip them and put back in oven for another 10 minutes
- While rolls are cooling start preparing the dipping sauce.
- In a sauce pan combine soy sauce, brown sugar, water, rice vinegar and sesame oil on medium heat till sugar dissolves
- Add in ginger and stir
- Add in corn starch, bring to a boil, then reduce heat to simmer on low for 2-3 minutes, or until the sauce thickens
- Remove from heat and stir in sesame seeds.
Plate your spring rolls, add the dipping sauce to a bowl, ENJOY 🙂
How useful was this post?
Click on a star to rate this post!
Average rating / 5. Vote count:
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!