Spring Rolls with Guest Little Chef Ellie Hudgins

Posted by Callies Biscuits on

Adding pork was a Morey spin on the spring rolls. I sautéed the pork in minced ginger and garlic with a splash of soy then let it drain.

Spring Rolls


    - Spring roll paper - Warm water to dip the spring roll wrappers - Thinly sliced cucumber - Washed and stemmed cilantro and mint - Cooked shrimp - Cooked ground pork (optional) - Vermicelli rice noodles, cooked and drained

Pineapple-Peanut Butter-Hoisin Sauce

    - 10 ounces of Hoisin sauce - 12 ounces of freshly cut pineapple with the juices - 3 tablespoons of peanut butter - 1 teaspoon of Sriracha - 1 teaspoon sugar - Blend all of the above ingredients until smooth.

      "The key is to roll and tuck tightly!" ~Chef Ellie