Sweet and tangy pork, water spinach (kangkong) and pineapple spring rolls
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Sweet and tangy pork, water spinach (kangkong) and pineapple spring rolls

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Author Connie Veneracion

Ingredients

  • 1 tablespoon cooking oil
  • 200 grams ground pork
  • 1 heaping tablespoon finely minced garlic
  • 1 heaping tablespoon finely chopped ginger
  • 2 finger chilis thinly sliced
  • juice of one lime or lemon
  • 1 tablespoon fish sauce
  • 3 to 4 tablespoons sugar
  • 2 to 3 slices fresh pineapple cut into half-inch cubes to measure one cup
  • 1 bunch kangkong (water spinach) cut into half-inch pieces, thick stalks and leaves separated
  • 8 to 10 sheets rice paper
  • 1 small handful cilantro

Instructions

  • Heat the cooking oil in a wok or frying pan.
  • Over high heat, add the pork, garlic and ginger. Cook, stirring, until the pork is no longer pink.
  • Add the chilis and cook, stirring, for a minute. Pour in the fish sauce and lime or lemon juice. Sprinkle in the sugar. Stir. Allow to cook with occasional stirring until almost dry.
  • Add the pineapple cubes. Stir.
  • Sweet and tangy pork, water spinach (kangkong) and pineapple spring rolls
  • Add the thick stalks of the kangkong. Stir. Cook for a minute.
  • Add the thinner stalks and leaves of the kangkong. Stir. Cook for another minute. Taste. Adjust the seasonings, if needed.
  • Sweet and tangy pork, water spinach (kangkong) and pineapple spring rolls
  • Transfer to a shallow bowl. It is a complete dish at this point. You can serve it with rice and it’s very, very good.
  • But I wanted spring rolls. So, I waited a little bit until the mixture has cooled so as not to create steam inside the rice paper which would make it soggy.
  • After the mixture has cooled almost to room temperature, you can use it as a spring roll filling, as I did.
  • Dip a rice paper in water until softened (see illustration) then lay flat on your work surface. Place a heaping tablespoonful or two (depending on the size of your rice paper) at the middle, top with some torn cilantro and wrap.
  • Repeat until all the rice paper had been filled. or until you run of out filling, whichever comes first.
  • These spring rolls are already perfectly seasoned and they don’t require a dipping sauce.