Craig's Succulent Southeast
Asian Spring Rolls
This is a quick and easy recipe. Play around with the ingredient amounts to find out what works for you. Experiment and have fun! You can substitute chopped shrimp for pork or use 1/2 shrimp and 1/2 pork. Personally, I think the pork absorbs the flavors better than the shrimp.
- 1 pound ground pork
- 2-3 garlic cloves, minced
- 1-2 TBSP fresh ginger, minced
- 1 small-medium red onion, minced
- 2-3 TBSP fresh mint leaves, chopped
- 1 TBSP brown sugar (optional)
- 2-3 TBSP wheat free tamari or soy sauce
- 1 tsp fish sauce (optional)
- juice of 1 lime
- 1-2 TBSP sesame oil
- 10-15 spring rolls
- Heat oil over medium heat
- Add garlic, ginger and onion and sautee for a few minutes
- Add ground pork, stirring to mix well about 5 minutes, add more oil if necessary
- Add soy sauce, fish sauce, mint, brown sugar and lime juice
- Stir until pork is cooked.
- For spring rolls, fill a large bowl with hot water.
- Dip wrappers, one at a time for about 5-10 seconds until pliable but not too wet.
- Lay wrapper flat and fill with 1 scoop (about 2 heaping TBSP) pork mixture toward edge of spring roll.
- Roll rice paper over the filling and fold sides toward middle. Roll forward. Repeat until pork is used up.
- Do not fry!
About the Cook:
Craig Fear became certified as an NTP in May of 2008. He specializes in digestive disorders, weight loss, chronic fatigue and detoxification. His private practice, Pioneer Valley Nutritional Therapy is located in Northampton, MA. Craig educates his clients about the importance of supporting local sources of agriculture and chose the Pioneer Valley of western MA specifically for its rich agricultural character and strong ties to small scale, sustainable farms. Craig is a volunteer with CISA, the Community Involved in Sustaining Agriculture, a non profit organization dedicated to connecting its communities with local food and agriculture. His website is www.pvnutritionaltherapy.com. He is also available for phone consultations as well. You can contact him by email email@example.com or call 413-559-7770.
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