Food I made during the week :)
My kids love minions. Something I did when I had my spare time.
During the weekend my son's friend and my son had a birthday party. So I made the kids mini pork spring rolls and my famous coconut crispy chicken. I can not give you the recipe for my Coconut Crispy Chicken but I do have other similar coconut crispy chicken recipe in my food blog. For some reason my crispy chicken is always a big hit with the kids and adults too. It's better than eating the McDonald's chicken nuggets or store bought because I really don't know what's in it. I love making my own chicken strips/nuggets my self.
I will share you my recipe for my mini pork spring rolls. My family always love the spring rolls I make. I make different kinds of fillings with chicken, pork, beef, shrimps using different herbs, spices, and techniques all the time.
These ingredients are cheaper to buy at any Asian markets than in the big Norwegians brand name grocery stores. The herbs and vegetables like fresh coriander, Chinese spring onions, fresh bean sprouts are better to buy at the Asian markets because of the price and quality. I'm always disappointed with the quality and the quantity in the regular Norwegian grocery such as Meny, Ultra because they are so expensive and spoiled the next day.
When it comes to grocery shopping, when I don't have the time and having my Norwegian husband do the shopping, sometimes it's not a success. When I need bean sprouts, he comes home with the can version. I hate bean sprouts in the can. It doesn't taste the same. I love bean sprouts when it's fresh and crisp. Fresh coriander, he comes home with the plant in the pot and it's too little of the herb and most of the time it get mushy. At the Asian stores, they have them fresh with the right amount of it in a plastic bag and it's affordable. Every time I'm making Asian dishes I have to buy my grocery at the Asian market and when it comes to meat I have to buy them in Sweden. In Norway I think the quality isn't great, quantity is too small, and it's too expensive, especially for a family with small kids with a budget.
Mini Pork Spring rolls
2 lb ground pork
5 cloves garlic, minced
1 onion, chopped
1 shallot, minced
1-2 tablespoons chopped fresh coriander
2 stalk Chinese green onion, chopped
1 1/2 Tablespoon sugar
2 Tablespoons fish sauce
2 Tablespoons soy sauce
3 Tablespoons oyster sauce
1 cup shredded carrots
1 cup shredded Chinese cabbage
250 grams thin rice vermicelli noodles
1 tablespoon knorr chicken powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon ground black pepper
1 package, 50 pieces small spring roll wraps
1 egg mix with 1 tablespoon water
6 cups vegetable oil for deep frying
Bring a large pot of water to a boil. When boiling, turn off the heat and add the vermicelli noodles. Stir to break up and let noodles sit for 2 minutes. Drain noodles and run in cold water to shock them. Then drain in a colander, set a side.
In a large bowl, mix together ground pork, garlic, onion, shallot, green onion, coriander sugar, fish sauce, soy sauce, oyster sauce, add veggies and vermicelli noodles, knorr chicken powder, cayenne pepper, salt, pepper, mix well and set a side.
NOTE: (If you have never made spring rolls before, look at the back of the spring roll pastry package. It has illustrated instruction you could follow.)
Gently pull apart each spring roll wraps to separate from each other. Make sure to cover the wrappers with a damp paper towel so they don't dry out. Take one sheet, lay flat in front of you like a diamond on a cutting board or plate, spoon 1 tablespoon of the filling, not quite in the middle of the wrapper. Fold the corner closest to you up and towards the corner farthest away from you. Pinch to make sure the wrapper is tight around the filling. Fold in the two sides to where it meets the filling. Try to keep the sides straight. Pinch and roll tightly. Lightly dampened the last corner with a big of the egg wash before rolling up all the way.
Fill large wok with several inches of oil just enough for the spring rolls to float. Don't over fill it, just half way. Heat oil in wok on high heat. When oil is hot, turn temperature down to medium and gently add your spring rolls, do not over crowd. It's best to deep fry in batches. The spring rolls should bubble immediately when it hit the hot oil. If they don't your oil isn't hot enough. Deep fry each batch until the skins turn golden brown and crisp about 6-8 minutes. Remove the spring rolls from the oil and drain on paper towel, continue with the rest. Do not lay hot spring rolls on top of each other because they will lose their crisp. Serve with sweet chili sauce.