Sweet and tangy pork, water spinach (kangkong) and pineapple spring rolls
Servings 2 people
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.
- 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.
- 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.