Spring Roll Recipe Pork. Line a baking sheet with aluminum foil. Stir in the carrot, onions, garlic, ginger, coriander, cumin, oil, pepper flakes, salt and pepper until blended.
baked pork spring rolls
Web in a large skillet, cook pork over medium heat until no longer pink; Brown the pork over high heat in 2. Web for larger parties, use the following amount for the filling (this will make between 30 to 35 spring rolls): Mix the pork with the marinade ingredients and set aside for about 30 minutes. Add the water, soy sauce. Stir in the carrot, onions, garlic, ginger, coriander, cumin, oil, pepper flakes, salt and pepper until blended. Add the cabbage and carrots and salt to taste. In the meantime, prepare the rest of the ingredients. 10 ounces ground pork, 1 ½ cups bamboo shoots, 3 cups shredded carrots, 4 ½ cups chopped cabbage, 3/4. Line a baking sheet with aluminum foil.
10 ounces ground pork, 1 ½ cups bamboo shoots, 3 cups shredded carrots, 4 ½ cups chopped cabbage, 3/4. Add the water, soy sauce. Brown the pork over high heat in 2. When the oil is hot, cook the pork just until it is no longer pink. In the meantime, prepare the rest of the ingredients. Web in a large skillet, cook pork over medium heat until no longer pink; Line a baking sheet with aluminum foil. Stir in the carrot, onions, garlic, ginger, coriander, cumin, oil, pepper flakes, salt and pepper until blended. Web for larger parties, use the following amount for the filling (this will make between 30 to 35 spring rolls): 10 ounces ground pork, 1 ½ cups bamboo shoots, 3 cups shredded carrots, 4 ½ cups chopped cabbage, 3/4. Preheat the oven to 425 degrees f (220 degrees c).
