Pork and Coriander Spring Rolls - Annabel Langbein

Ingredients

• 1½ lbs. ground pork (finely ground)
• 2 Tbs. tamari soy sauce
• 2 tsp. sesame oil
• 1/4 cup coriander leaves
• 1 spring onion, finely chopped
• 1/4 cup water chestnuts, drained, finely chopped
• 2 kaffir lime leaves, finely chopped
• 12-14 spring roll wrappers
• lettuce leaves
• neutral oil for frying

Steps

1. Place pork, soy sauce, sesame oil, coriander, spring rolls, water chestnuts and lime leaf in a bowl and mix well.

2. Place 2-3 T pork mixture in a short sausage shape near the bottom of the spring roll wrapper. Fold in sides and roll up tightly like a fat cigar. Place on a plate join side down and chill until ready to cook. Repeat with remaining ingredients.

3. When ready to cook, preheat oven to 400F. Heat about 2 T of oil in a frypan and brown spring rolls in batches over medium heat for about 2 minutes each side, starting with join side down to seal.

4. Transfer browned spring rolls to the oven and bake until crispy and fully cooked through, about 10 minutes.