Makes 20 servings
A pork-filled spring roll that’s easy to make and boasts delicious flavors of green chili, garlic, and onion. Did we mention that the pork is blended with mozzarella? Because mozzarella should go on everything. Baked until they’re golden brown and crispy, these are perfect for dipping in a sauce of your choice (we love it with sweet and sour).
Dynamite Roll Filling
Heat a large non-stick skillet over medium-high heat.
Once pan is hot, add ground pork and cook until most of the fat has rendered, about 2 minutes. Add onions, carrots, celery, and garlic. Sauté for 1 minute. Reduce heat to medium-low and allow to cook for 10 minutes until cooked through and veggies have softened. Add soy sauce, oyster sauce and black pepper. Set aside and refrigerate until cold.
Once pork mixture is cold, mix with mozzarella.
Wash green chili and pat dry. Cut top and bottom off and slice lengthwise. Using a spoon, scrape seeds and discard. Slice half of the chili into two, and repeat process for the rest.
Use 2 tbsp. per spring roll.
Combine water and cornstarch in a small bowl and mix with a spoon. Set aside.
On a clean chopping board, lay the spring roll wrapper down, point side facing you. Add sliced chili and 2 tbsp. pork mix.
Starting with the point facing you, fold up until it reaches the opposite point, about 1 cm down. Fold the left edge until it reaches the right side and has about a 2-3 cm gap. Repeat step for the right side.
Once edges are folded, use a pastry brush to apply cornstarch and water mixture to exposed wrap. Roll until no wrap is showing.
Cover and refrigerate rolls for 20-30 minutes.