Thai Pork Roll Ups Recipes

THAI PORK ROLL UPS

Steps:

• Preheat oven to 350 degrees F.
• Wrap tortillas in foil
• Bake in the preheated oven about 10 minutes or until warm.
• Cut pork into 1/4 inch thick strips.
• combine garlic salt and pepper in a medium bowl.
• add pork strips and toss to coat evenly.
• Put cooking oil in a 10 inch skillet over a medium heat. Stir in seasoned pork and cook for 4 to 6 minutes untill no longer pink turring to brown evenly.
• turn heat down remove pork keep warm.
• add shredded broccoli slaw mix, onion, and ginger to skillet.
• cook and stir for 4 to 6 minutes untill vegetables are crips-tender. remove from heat.
• Peanut sauce.
• in a 1 to 1-1/12 guart saucepan cominge beanut butter , water, sugar, soysaus and garlic.
• heat over medium-low heat whisking constantly until mixture is smoothe and warm Use immediately or keep warm over a very low heat stirring occationallly.

THAI SPRING ROLLS

Steps:

• Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
• Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
• Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
• Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
• Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.

PO PIAH (THAI SPRING ROLLS)

Steps:

• Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
• Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
• Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
• Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
• Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
• Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.