Deez Rolls

I like making food. I think it is my main hobby now… after 10 years of violin I’ve moved on to a more lifeskill useful hobby.

This time was spring rolls. Pretty easy, the wrapping part took the longest. I used: 

  • half pound ground pork
  • 3 handfuls of bean sprouts
  • 1 shredded carrot
  • oyster sauce – to taste (approx 6tbsp for my tastebuds)
  • 1 pack of frozen spring roll pastry wrappers (must be the frozen kind) of any size, depending on how big you like ’em 😉 hehe… anyways I chose the biggest one 30cm because it would be easier/less intricate to wrap for fat fingers 
  • veggie oil
  • aluminum foil
  • an oven or a frying pan if you’re brave
  • 3-5tbs cornstarch 
  • tiny bit of water

What I do:

  1. Leave spring roll wrappers on counter to defrost 
  2. Cook in skillet the ground pork. Break it into tiny as frick pieces until your arms ache, aka meat browns. Drain the mofucker outta it.
  3. Add oystahh sauce, shredded carrot, and beanz and cook with pork until carrots are soft. Mix and coat (with sauce) everything up well as you cook.
  4. Drain and transfer to a plate to let cool. Wait 15mins or until cold.
  5. Mix cornstarch and enough water together until cornstarch isn’t clumpy in a bowl. This is the glue to the roll
  6. Wrappers should be defrosted by now. Carefully take them out or rip.
  7. Wrapping is pretty self explanatory. Wrap. Use the glue to seal edges.
  8. Place rolls on rack. “paint” it with veggie oil on both sides. 
  9. Preheat 350celsuis. Bake until outside is golden brown coloured
  10. you can also deep fry it but i got scared of the popping oil
  11. Eat with whichever sauce you want; plum, ketchup, chili

I made so much it lasted over a week….


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s