An exciting blend of delicious kalua pork is sealed inside wrappers, then fried until crisp. Delicious and crunchy!
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Ingredients
- 1 pound Kalua Pig
- 2 tbsp salad oil
- 3/4 cup chopped onion
- 1 tbsp minced garlic
- 1 can water chestnuts (8 ounces), coarsely chopped
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 3/4 cup chopped green onions
- 1/4 cup finely grated carrot
- 3 tbsp oyster sauce
- sale and pepper to taste
- 1 package spring roll wrappers
- 1 egg beaten, for egg wash
- oil for deep-frying
- Pineapple Dipping Sauce
- 1/2 cup toasted macadamia nuts, chopped
Servings: spring rolls
Units:
Instructions
- Brown kalua pig in 2 tablespoons oil. Add onion and garlic, and cook for 2 minutes over medium-high heat. Add the water chestnuts, cabbage, green onions, carrot, oyster sauce, and salt and pepper to taste. Cook over high heat for about 2 to 3 minutes. Remove from the heat, drain excess liquid, and cool.
- Separate the sheets of spring roll wrappers, and keep under a slightly damp towel. Place 2 tablespoons of kalua filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash.
- Heat oil to 375 degrees F. Fry spring rolls until golden brown. Place on paper towels to drain. Serve with the Pineapple Dipping Sauce and macadamia nuts.
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