Makes 12
Ingredients
½ pound pork tenderloin, cut into strips
2 tablespoons avocado oil
1 tablespoon soy sauce
¼ teaspoon kosher salt
¼ teaspoon sugar
1 teaspoon sesame oil
2 pinches ground white pepper
2 cloves garlic, minced
½ pound bean sprouts
8½ inches x 8½ inches spring roll wrappers
Water
For the Marinade
1 teaspoon ShaoHsing wine
½ teaspoon cornstarch
½ teaspoon sesame oil
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
Instructions
- In a small mixing bowl, combine marinade. Stir in pork and let marinate in the fridge for at least 30 minutes.
- In a wok or large frying pan on medium high heat, add 2 tablespoons vegetable oil. Add the pork and cook until it is cooked through and no longer pink.
- Stir in soy sauce, salt, sugar, sesame oil and white pepper.
- Add garlic and cook until fragrant. Then add bean sprouts and cook until heated through, about 1 minute.
- Remove the mixture to a bowl and cool completely. Refrigerate for 30-60 minutes.
- Fill a small bowl with water for wetting your fingers.
- To assemble the spring rolls, lay one wrapper down on a flat surface with one corner pointed towards you. Spoon 2 tablespoons of filling onto the wrapper about 2” from the closest corner. Fold the corner over the filling away from you and fold over a couple of times. Fold the left and right corners towards the middle so that it now looks like an envelope. Keep rolling away from you. Using your finger, wet the top corner of the wrapper to seal the top to the spring roll. Repeat with remaining filling and wrappers.
- Spray or brush on vegetable oil on both sides of the spring roll. Place them in the air fryer 400°F and cook for 4 minutes. Flip them over and cook for another 3-4 minutes.
Crispy Spring Rolls
Servings: 12 rolls
Ingredients
- ½ pound pork tenderloin cut into strips
- 2 tablespoons avocado oil
- 1 tablespoon soy sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon sugar
- 1 teaspoon sesame oil
- 2 pinches ground white pepper
- 2 cloves garlic minced
- ½ pound bean sprouts
- 8½ inches x 8½ inches spring roll wrappers
- Water
For the Marinade
- 1 teaspoon ShaoHsing wine
- ½ teaspoon cornstarch
- ½ teaspoon sesame oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white pepper
Instructions
- In a small mixing bowl, combine marinade. Stir in pork and let marinate in the fridge for at least 30 minutes.
- In a wok or large frying pan on medium high heat, add 2 tablespoons vegetable oil. Add the pork and cook until it is cooked through and no longer pink.
- Stir in soy sauce, salt, sugar, sesame oil and white pepper.
- Add garlic and cook until fragrant. Then add bean sprouts and cook until heated through, about 1 minute.
- Remove the mixture to a bowl and cool completely. Refrigerate for 30-60 minutes.
- Fill a small bowl with water for wetting your fingers.
- To assemble the spring rolls, lay one wrapper down on a flat surface with one corner pointed towards you. Spoon 2 tablespoons of filling onto the wrapper about 2” from the closest corner. Fold the corner over the filling away from you and fold over a couple of times. Fold the left and right corners towards the middle so that it now looks like an envelope. Keep rolling away from you. Using your finger, wet the top corner of the wrapper to seal the top to the spring roll. Repeat with remaining filling and wrappers.
- Spray or brush on vegetable oil on both sides of the spring roll. Place them in the air fryer 400°F and cook for 4 minutes. Flip them over and cook for another 3-4 minutes.