Looking for a really easy way to make Spring Rolls? This recipe will have you wanting more! So easy to make, delicious, and filling – cook them up as a snack or freeze them for later.
Ingredients:
- 500g pork mince
- small finely chopped cabbage
- 2 onions finely chopped
- 4 small grated carrots
- 3t crushed fresh ginger
- 1 packet vermicelli rice noodles (250g)
- 2 packets of spring roll pastry (20 sheets in each packet)
- Green ends of a bunch of shallots
- 2t garlic powder
Finely chop all ingredients and place in large mixing bowl. I had some spare cabbage leftover and it was only a small amount – believe me when I say chopped cabbage goes further than you think!
Soften the noodles by pouring boiling water over them and let them sit for a few minutes, then strain.
Mix in the ginger and garlic powder, add the pork mince. Add the noodles and using a pair of clean scissors, snip the noodles into short lengths as you mix them through.
Open the packet of pastry, and very gently pull back the corner of the first sheet. Position the pastry so that it is in a diamond position to you (you are going to roll away from you from the corner of the pastry). Spoon a generous tablespoon of the mixture onto the pastry.
Pull the corner of the pastry over the mixture and tuck in underneath on the far side so that you are forming a roll. Fold one side of the pastry over so that it encloses the end of the roll, and repeat for the other side as well.
Roll the pastry up firmly, and using a small bowl of water, dip your fingers into the water and wet the far corner of the pastry – this is so that when you get to the end it will stick and hold the roll in place.
To cook – heat some oil in a pan and fry until golden.
To freeze – store in air tight container in the freezer – I suggest that if you are freezing a large quantity that you separate the layers with grease proof paper so they are easier to separate when you want to use them.
Twice Cooked Pork Belly
This twice cooked pork belly is prepared over a couple of days – well worth the effort though – I think – well, put it this way, it takes a while to make but not long to eat! I am really really sorry – the finished product did not get many photos – it was gone in no time (with the cries of “is there any more?”).
Ingredients
- pork belly
- 1 onion
- 8cm ginger
- 3 heaped teaspoons of crushed garlic
- 1 stalk lemongrass – bruised
- 3 red hot chillis
- 2 teaspoons of chili or chili flakes, or crushed chili
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1/2 cup plum sauce
- 1/2 cup
ketjap manis (sweet soy sauce) - 1/2 cup malt vinegar
- 1/2 cup rice wine vinegar
- 1 cinnamon stick
4 star anise- 1/2 cup brown sugar
Day 1
Place the pork belly into the bottom of the slow cooker or pressure cooker. Combine rest of ingredients and pour over pork – you may need to add water if it doesn’t look like enough liquid. Cook on slow cooker for 6 hours, basting with sauce as you go. If cooking in pressure cooker use the pot roast setting and do 2 cycles.
Remove the pork from the sauce, place in
Into the pressure cooker 
Strain Juices, keep liquid 
Tasty, but not delicious YET
Day 2
Cut the cold cooked pork belly into cubes. Line a baking tray with paper and place the pork on the tray. Baste the meat with the remaining sauce and then place the tray into a hot oven (210 deg C) and cook until golden.
While the pork is cooking in the oven, put on some rice or rice noodles and prepare the vegetables.
Put the leftover sauce into a pan and onto the stove over medium/high heat to thicken and reduce.
Serve with steamed asian vegetables, rice and sauce.
