Pork and Barley Spring Rolls
- Level: Intermediate
- Total: 2 hr 30 min
- Active: 1 hr 30 min
- Yield: 6 to 8 servings
- Level: Intermediate
- Total: 2 hr 30 min
- Active: 1 hr 30 min
- Yield: 6 to 8 servings
Ingredients
Filling:
Assembly and Serving:
Garlic Confit:
Cooked Barley:
Pickle Mix:
Caper and Herb Dipping Sauce:
Directions
Special equipment:
a deep-fry thermometer- For the filling: In a small bowl, mix together the Garlic Confit, fish sauce, ginger, miso, sugar, capers and sambal oelek. Set aside.
- In the bowl of a stand mixer or in a medium mixing bowl, combine the pork, barley and whipped brown butter. Whip together until well incorporated. Add the garlic mixture in the small bowl and mix until fully incorporated. Fold in the shiitakes, garlic chives and cabbage.
- For assembly and serving: Working with one wrapper at a time, soak a wrapper in room-temperature water until pliable. Carefully transfer the soaked wrapper to a clean counter and fill with 2 tablespoons pork-and-barley filling at the end closest to the counter’s edge, so you can roll it away from you. Form the filling into a 4-inch strip. Fold the remaining edge of the paper over the filling. Tuck the edges over the filling like making a burrito. Rolling away from you, roll the remaining rice paper to the far edge so you have a long thin spring roll. Place on a greased sheet tray and repeat the process with the remaining wrappers and filling.
- Heat the oil in a medium sauté pan to around 350 degrees F for shallow frying. Working in batches, carefully fry the rolls until crispy, about 3 minutes, turning so they cook evenly. Transfer to a paper towel-lined tray to drain.
- Serve the crispy spring rolls on a large platter with a pile of lettuce leaves, mint, Pickle Mix and Caper and Herb Dipping Sauce.
Garlic Confit:
- Preheat the oven to 325 degrees F.
- Pour the garlic cloves and oil into a small pot or oven-safe pan; the garlic should be fully submerged in the oil. Wrap tightly in aluminum foil and bake until the garlic is golden brown and very fragrant, about 30 minutes. Allow to cool completely.
Cooked Barley:
- Combine 3/4 cup water and the salt in a small pot. Bring to a boil and add the barley. Stir and simmer for 10 minutes. Check for doneness; cooked barley should be chewy with a bit of bite but no crunch.
Pickle Mix:
- Place the sliced onion and chiles in a heat-proof storage container with a lid. Combine the vinegar and 1/4 cup water in a small saucepan. Bring to a simmer over medium-high heat. Pour the hot liquid over the veggies in the container, making sure they are completely submerged. Let cool completely to room temperature, then cover and refrigerate until ready to serve.
Caper and Herb Dipping Sauce:
- Blend the garlic chives, capers, miso, mustard, Garlic Confit, sambal, vinegar and mint leaves together until well incorporated but still retaining a rough texture. Transfer to a bowl and mix in the mayonnaise. Refrigerate until ready to serve.
