Spring Rolls With Char Su Pork

This entry is filed under Appetizer Recipes, Asian Recipes.

Light as a feather with a tasty fragrant filling

Light as a feather with a tasty fragrant filling

You are looking at a taste sensation! These babies literally melt in the mouth and it’s impossible to stop at one.  What you get is feather light, crisp, delicate filo pastry dissolving on the tongue then giving way to aromatic, juicy pork. Unbelievably delicious! Serve with cucumber dipping sauce.

Makes: 9-12 small rolls
Preparation Time: 15 minutes + 24 hours marinating
Cooking Time: 2 minutes
Effort Level: a little effort

Ingredients:
For The Char Su Marinade
2 fat garlic cloves
10g fresh ginger root
2 tbsp runny honey
2 tbsp Shaoxing rice wine
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp Chinese 5 spice
100g pork loin
Sunflower oil
For the Fragrant Sauce
2 tbsp Shaoxing rice wine
1 tbsp soy sauce
1 tbsp water
1 tsp cornflour
½ tsp brown sugar
¼ tsp Chinese five spice
500ml sunflower oil for frying
3 sheets filo pastry
50g butter

Equipment:
Deep fat fryer or large pan
Small frying pan
Food processor
Kitchen towel
Plastic bag
Pastry brush and small dish
Damp tea towel
Sharp knife
Slotted spoon
Plate

N.B: Although you can use the marinade for sauce, it doesn’t taste as vibrantly good as the fragrant sauce which only takes a moment to put together anyway.

Here’s What You Do:
Blitz the ginger and garlic until fine, add the other marinade ingredient and blitz to mix. Pour the mixture into a plastic bag, add the pork loin, coat it thoroughly then leave to marinate in the fridge for at least 24 hours.

When the marinade process is over, place the small frying pan over a high heat to get hot then add a splash of sunflower oil and sear the pork loin for 1 minute each side before transfering to a plate.

Next, tip all the ingredients needed for the fragrant sauce except the cornflour into the frying pan and place over a high heat.

Mix 1 tsp cornflour with a splash of water to a smooth paste and add to the frying pan. Stir until the sauce has thickened then take off the heat.

Roughly slice the pork loin then blitz it in the processor until minced and stir into the fragrant sauce until it’s thoroughly coated then put aside.

Next, clear a space on your work counter and melt the butter. Lay a sheet of filo on the counter and carefully brush it with melted butter then cover with a second sheet. Cut the sheet into 3 equal strips then cut the strips into squares, I find scissors work best.

Place a square in front of you, with the bottom corner facing you so it resembles a diamond shape. Brush the four edges with butter. Next, place a spoonful of filling in the bottom part of the square in a thin log shape, without going too close to the edges. Leave the bottom few centimetres clear then lift the bottom corner over the filling, tucking it in underneath.

Now fold the left side over followed by the right and roll it up into a tube. Brush a little more egg along the top part before sealing the roll. Continue until all the rolls are made up.

You can at this stage refrigerate the rolls until needed, in which case place them on a tray and cover with plastic wrap to stop the filo from cracking.

Otherwise quarter fill a deep pan with sunflower or vegetable oil and place over a high heat for several minutes. The oil is ready to use when a thermometer reads  180C/350F or a cube of bread turns golden within approx 15 seconds.

Gently lower the rolls into the oil and cook them for 1-2 minutes or until golden. Remove with a slotted spoon and drain onto absorbent kitchen paper before serving with drinks.

Enjoy!

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4 Responses to “Spring Rolls With Char Su Pork”

  1. Uma says:

    No they’re not remotely slimming. but definitely worth every naughty calorie!!!

  2. Jennie says:

    Oh dear – they dont look very slimming but I will have to try them 🙂 At least it will stop me shovelling down the zesty crab, which I seem to be living off!

  3. Uma says:

    I’m thrilled!
    Good idea to improvise with the puff pastry! I love that char su marinade. It’s the same marinade I use in Singapore noodles and makes all the difference. If you haven’t tried the noodles yet Natasha you must, the taste is so authentic. I made them New Years Eve for our ’20 something kids’ and a bunch of their friends before they headed off for a party. Quick and easy too. Too bad you’re not local as I just demo’d an Asian cooking class last night, which I think you’d have enjoyed.

  4. Natasha says:

    I did them again, and it was the best thing ever! However I had to use puff pastry instead of filo pastry which is hard to get here in Germany… Just for me and my Au Pair ask a quick lunch!

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