18 large spring roll wrappers
1 Tbsp canola oil
375 g lean ground pork
1 ½ cups (128 g) finely chopped mushrooms
2 small cloves garlic, minced
¾ tsp kosher salt
⅓ cup grated russet potato
1 ½ cups beef stock
¾ tsp dried thyme
¾ tsp ground cinnamon
¼ tsp ground cloves
1 green onion, thinly sliced (optional)
1. Heat a large cast iron pan over medium-high. Add oil, then pork, mushrooms, garlic and salt. Cook, stirring often, until pork is no longer pink, about 7 minutes. Add potatoes, stock, thyme, cinnamon and cloves. Simmer over medium-low until potatoes are cooked and liquid has been absorbed, about 12-15 min. Transfer to a bowl and refrigerate until cool, about 2 hours.
2. Pour oil into a large heavy-bottomed saucepan until it reaches 2 inches up the side of the pan. Line a large plate with paper towel.
3. On a clean work surface, position a spring roll wrapper so one corner points towards you. Cover remaining wrappers with a damp towel. Spoon 2 Tbsp filling onto bottom corner. Tightly roll corner towards the centre. At the halfway mark, fold in the sides to cover filling. Continue rolling until you've reach the opposite corner, then brush seam with water. Place the finished roll on a baking tray. Cover with a damp towel. Repeat with remaining wrappers and tourtiere filling.
4. Heat oil over medium until it reaches 350ºF. Cook spring rolls, in batches of 4, until golden brown and crisp, about 3 minutes. Transfer to paper-towel lined plate. Serve hot with ketchup, tonkatsu sauce or mango chutney. Garnish with green onions if desired.
Source and Credits
Recipe courtesy of Food Network Canada