Recipe courtesy of Bryan Ashlock
Kahlua Pig Spring Rolls
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 256
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 26
- Protein
- 11
- Cholesterol
- 59
- Sodium
- 878
- Total: 23 min
- Prep: 20 min
- Cook: 3 min
Ingredients
1 ounce carrots
1 ounce green beans
1 ounce celery
4 ounces cooked Kahlua pig, or roast pork
Salt and pepper
1 egg
1 tablespoon water
1 ounce bean sprouts
4 pieces lumpia wrapper
Pineapple Salsa, recipe follows
Pineapple Salsa:
2 tablespoons diced ripe but firm papaya
1 Maui onion, diced
1 piece Hawaiian chile pepper, minced, or 1/4 teaspoon red chili flakes
4 mint leaves, chopped
1 teaspoon minced cilantro leaves
1 Maui pineapple, peeled, cored and small diced
1 tablespoon sweet Thai chile sauce
1 tablespoon sweet thick soy sauce
3 green onions, minced
2 tablespoons pineapple wine
1 tablespoon plum sauce
Pinch black pepper
Directions
- Julienne the carrots, green beans, and celery. Shred the Kahlua pig and season it with salt and pepper. Whisk together the egg and water to make the egg wash.
- Wrap all ingredients, including bean sprouts, in lumpia wrappers, using egg wash to seal. Preheat a deep fryer or a heavy pot halfway filled with oil to 360 degrees F. Deep-fry the rolls until golden brown on all sides. Remove to a paper towel lined plate to drain.
- Cut each roll in half on a slant. Serve with Pineapple Salsa.
Pineapple Salsa:
- Mix all ingredients together in a bowl. Serve with Kahlua Spring Rolls.