Ginger Pork Spring Rolls

 

1/4 C. hoisin sauce

1/4 C. soy sauce

2 T. Asian chili-garlic sauce (or to taste; optional)

1/4 C. water

1 (16oz) bag coleslaw mix

1/2 C. chopped fresh cilantro

6 scallions/green onions, white parts minced; green parts sliced thin

1 T. vegetable oil

1 pound ground pork

3 T. freshly grated ginger

12 (9 inch) rice paper wrappers

 

Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.  Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 C. of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.  Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 C. of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.