To get these little beauties, you need to do a little work.
Springrolls require major prep work ... so get everything in place and then go for it! But first some background ...
...everything in place and ready to cook
bean threads ready to soak and marinated pork
I know I won't be able to measure up to my memories when I make these, but I must make them! I am SO in the mood for Asian feasting - I can feel a phase coming on! So here goes! This recipe takes two days to make ... and I have some fridge space right now, so the timing is perfect. Speaking of timing ~~~~~~~ time is passing ... see it whizzing by?
... a quick marinade and in goes the pork for two days
Two days ago, I'm prepped the ground pork in its marinade and prepped some of the vegetables.
Today, I finished the springroll filling mixture and rolled the springrolls (time-consuming, but oh, so worth the labor!).
the spice sauce
So ~~~~~~~~~ time has passed and here we have the filling! While it chilled in the fridge, I made a station for rolling the springrolls.
springroll rolling station ... I roll them on a sheet of waxed paper
Once the filling was chilled, the springrolls were constructed. Sorry, no pictures of that process ... my fingers were too goopy to use the camera. I need a photographic assistant ... any takers?
the chilled filling ... much curry and red and green peppers ... major heat
Since they are so labor intensive, I froze a bag for a future Asian dinner. The key to freezing these rolls is to create a tray so they can lay flat in one layer and be transported too the freezer without jumbling all together. I lay a wax paper-lined piece of card board into a freezer bag, slide the prepped rolls in, suck the air out while I zip the bag closed and rush them to the deep freeze. They will keep for about a month if you don't wag the door of the freezer too much.
... right into the freezer as soon as they're in the bag
The rest of the spring rolls got prepped and covered with a kitchen towel until I was ready to do the deep fryer thing.
... I spritz the towel with water after I cover up the springrolls
The rice got steamed, the oven warmed and a platter lined with paper towels waits to receive the springrolls as they came out of the fryer, sauces got readied for dipping. There's 'weenie' duck sauce for Silent Bob, who says peanut butter has no place in a dipping sauce (one more salvo in The Peanut Butter Wars), but I am all over the peanut dipping sauce! We also had a super hot Chinese mustard sauce.
Lengthy recipe ... long post already ... click the link for a look at the recipe ... get your shopping list together and try these! You can do it! And they are tasty!
Curried Pork Springrolls with Lime - printer friendly