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Kalua Pork Spring Rolls

Kalua pork (pulled pork) egg rolls... or is it a spring roll... what's the difference?  To me, its the wrapper.  The egg roll wrapper is thicker and the spring roll is wrapper is very thin and almost transparent before cooking.  This is yet another example of an Asian dish made Hawaiian style!

Posted By: A. Honopaa
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Prep Time: 10 | Cook Time: 15 | Ready In: 25
Ingredients: Print   Add to cart
US Metric
  • 2 tablespoons oyster sauce
  • 1 tablespoon Aloha shoyu
  • 2 teaspoons sesame oil
  • 2 tsps sugar
  • 4 cups vegetable oil (peanut)
  • 2 teaspoons peeled fresh ginger (finely chopped)
  • 2 tsps chopped garlic (finely)
  • 1 bunche freen onion (white and pale green parts cut into 2 inch lengths then cut lengthwise into very thin matchsticks 2
  • 2 carrots (cut into very thin matchsticks 1 cup)
  • 8 shiitake mushrooms (fresh, stems discarded and caps sliced
  • 1 lb Kalua Pork (pulled pork)
  • 1 lb spring roll wrappers
  • 1 large egg (lightly beaten

Cooking Process:

To make this kalua pulled pork hash recipe, Stir together oyster sauce, soy sauce, sesame oil, sugar, in a small bowl until sugar is dissolved.  Heat a 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until green onion are wilted, about 1 minute. Add carrots, and mushrooms and stir-fry until vegetables are softened. Push vegetables toward edge of skillet, then add kalua pork and stir-fry until just cooked through, 3 to 5 minutes. Add oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt if necessary and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.


Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).

Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).


Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.