Kalua Pork Spring Rolls

This is one of my all time favorites. The Kalua Pork is good with some white rice, or some fresh potato rolls and some plum sauce. But the Spring rolls are best when served with the pineapple dipping sauces. Ironically when I made it, I also made some mango chutney completely separate, and people were pairing the two. So I guess tropical fruit dips go good with these spring rolls. I’m sure some simple duck sauce will also suffice. Enjoy, if you come up with some good pairs, post it, and let us know how it turned out!



Yield 4 servings



1 tbs Vegetable Oil

1 c Kalua Pig

¼ c Onion, small dice

1 tsp Garlic, minced

¾ c water chestnuts (optional I don’t like these, so I omitted them)

2 c Napa Cabbage, shredded

½ c red cabbage shredded

¼ c Green onion, chopped

1 tbs Carrot, finely grated

1 tbs Oyster sauce

TT Salt & Pepper (to taste)

10 Spring Roll wrappers

1 ea Egg, beaten with 1 tbs water (egg wash)

As needed Vegetable oil, for frying



Heat the oil and sauté the pork, onions, and garlic or 2 minutes

Add the water chestnuts, cabbages, green onion, carrot, and oyster sauce, and cook 3 minutes, until cabbage is tender. Remove from the heat. Adjust seasoning. Drain excess liquid. Cool.

Separate the spring roll wrappers and keep under a slightly damp towel.

Place 2 tbs of filling on a wrapper. Fold the nearest edge of the wrapper over the filling; fold left to right corners toward the center. Roll tightly and seal with the egg wash.

Heat the oil to 375ºF.

Deep-fry the spring rolls until golden brown. . Place on paper towels to drain. Serve with pineapple dipping sauce. (recipe below)



Pineapple Dipping Sauce



For Sambal

10 Hot Chilies (Long Hots or 15-20 Serrano)

2 tbs Shrimp Paste (toasted)

¾ tsp salt



For the Sauce

½ c Pineapple, peeled, small diced

¼ c Granulated sugar

4 tbs Cider Vinegar

4 tbs Water

1 tbs Fish Sauce



1. Wash chilies and discard stems, and dry. Roughly cut up the chilies and put in a blender with shrimp paste and Salt. Process until ingredients are in very small pieces

2. Spoon into clean container and keep refrigerated

3. Combine remaining ingredients, add 1 tbs sambal, and chill for 1 hour before serving
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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
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