Asian Mustard Green Pork and Veggie Spring Rolls with Ginger Yellow Pepper Spread Dipping Sauce

Asian Mustard Green Pork and Veggie Spring Rolls with Ginger Yellow Pepper Spread Dipping Sauce

Each of these spring rolls are wrapped in a mustard green leaf instead of rice paper, making them healthy, fresh, and truly Georgia Grown! Two Fat Chili Cats in Savannah makes all kinds of creative spreads, jellies, and preserves, including the Ginger Yellow Pepper Spread we used here. The zingy bite of ginger is perfect for the Asian flavors we incorporated in this dish.

Yield: 
Servings: 10-20, depending on size of mustard green leaves used.
Ingredients: 
  • ---------------Spring Rolls---------------
  • 2 bunches 
    fresh mustard greens, large stems removed, blanched
  • 1 pound 
    ground pork
  • 2 teaspoons 
    minced garlic
  • 2 teaspoons 
    minced ginger
  • 1/4 teaspoon 
    fish sauce
  • 2 teaspoons 
    fresh lime juice
  • 1 teaspoon 
    soy sauce
  • 1 teaspoon 
    chili paste or sriracha
  • 1 cup 
    Two Fat Chile Cats Ginger Yellow Pepper Spread
  • 1/2 cup 
    julienne radishes
  • 1/4 cup 
    bamboo shoots
  • 3/4 cup 
    chopped scallions
  • 1/2 cup 
    julienne carrots
  • 1/2 cup 
    julienned bell peppers, red and yellow
  • 1/3 cup 
    chopped cilantro
  • ---------------Dipping Sauce---------------
  • 1/2 cup 
    Two Fat Chile Cats Ginger Yellow Pepper Spread
  • 2 teaspoons 
    soy sauce
  • 1/4 cup 
    rice vinegar
  • 2 teaspoons 
    lime juice
  • 2 teaspoons 
    fish sauce
  • 1/2 teaspoon 
    minced garlic
  • 1/4 Teaspoon  
    minced ginger
Directions: 

In a medium size bowl, combine ground pork with garlic, ginger and soy sauce. Mix well to distribute seasoning. Heat a skillet over medium heat. Cook pork mixture in skillet, breaking up as it cooks. Add fish sauce, sriracha, lime juice and ginger yellow pepper spread. Cook until pork loses pink color. Remove from heat and allow to cool. Once cool, add prepared vegetables and fresh herbs, combining well.

Assembly: Lay blanched mustard green leaf flat. Spoon about a tablespoon of mixture, depending on size of leaf, on bottom third of leaf. Fold leaf over filling, roll 1 revolution then fold sides in, then continue rolling. Place seam side down on a plate or platter. Continue until mixture is used up. Serve with dipping sauce.

Georgia Grown Ingredients

Fruits and Vegetables: 
Proteins: