A couple of days ago I was in the mood to recreate one of my favorite childhood memories, crispy spring rolls. My mother use to make these as a special treat on holidays and birthdays. This is a simple recipe and one I enjoy making when I need a sweet reminder of home. I did forget how to prepare them, so I had to ring my Mom to get some tips. They’re simple and delicious!
Ingredients:
1 head of Cabbage
4-6 Pork chops
1 head of Garlic
3-4 large Carrots
Dashida seasoning
STEP ONE: Sprinkle some of the (Dashida) beef stock bouillon on your pork chops. Cook pork chops in a hot saute pan with 1 teaspoon of sesame oil for about 4-5 minutes on each side.
STEP TWO: Saute the minced garlic, shredded cabbage, and shredded carrots into a large saute pan. Add 1 teaspoon of (Dashida) beek stock bouillon to your veggies and cook for 10 to 15 minutes until veggies are soft but not too soft. They should have a bit of crunch to them. Add chopped pork chops to cooked veggies and mix together.
STEP THREE: Place filling into 1 spring roll wrapper. Be careful with this process as the spring roll wrappers are very delicate and can rip.
STEP FOUR: Continue wrapping until you have a completed spring roll. It should look like this once your finish wrapping it.
Fry your spring rolls in a pan with vegetable oil. Serve with sweet & sour dipping sauce. Enjoy. Eat. Be Happy.
