Fresh and Crunchy Pork & Vegetable Spring Rolls

Ingredients

For the Filling:

• 1/2 lb ground pork
  
• 1 cup shredded carrots
  
• 1 cup shredded cabbage
  
• 1/2 cup bean sprouts
  
• 2 green onions, thinly sliced
  
• 2 cloves garlic, minced
  
• 1 tablespoon soy sauce
  
• 1 teaspoon sesame oil
  
• Salt and pepper to taste
  

For the Spring Roll Wrappers:

• 12-14 round spring roll or rice paper wrappers
  
• Water for dipping
  
  

For the Dipping Sauce:

• 3 tablespoons rice vinegar
  
• 2 tablespoons soy sauce
  
• 1 tablespoon sesame oil
  
• 1 teaspoon honey
  
• 1 teaspoon grated ginger
  
• 1 teaspoon sesame seeds
  
  
  
  

Instructions

1. In a skillet over medium-high heat, cook the ground pork until browned and crumbled. Drain any excess fat.

2. Add the shredded carrots, cabbage, bean sprouts, green onions, garlic, soy sauce, sesame oil, salt, and pepper to the skillet. Cook for 2-3 minutes until the vegetables are slightly softened.

3. Remove the filling mixture from heat and let it cool slightly.

4. Fill a shallow dish or pie plate with warm water. Dip a spring roll wrapper into the water for a few seconds until it becomes pliable but not soggy.

5. Place the hydrated wrapper on a clean work surface or plate. Add about 2-3 tablespoons of the pork and vegetable filling in a horizontal line across the center of the wrapper.

6. Fold the bottom edge of the wrapper up over the filling, then fold in both sides and roll the wrapper tightly into a cylinder shape.

7. Repeat with the remaining wrappers and filling.

For the Dipping Sauce:

1. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and sesame seeds.

2. Serve the fresh pork and vegetable spring rolls with the dipping sauce on the side.

Enjoy these fresh and crunchy pork and vegetable spring rolls with the tangy dipping sauce for a delicious and nutritious appetizer or light main dish!