Ginger Pork Spring Rolls

One of my favorite cookbook series are those from America's Test Kitchen. If you're not familiar with ATK, it's a real kitchen based outside of Boston that tests and develops the best recipes, publishing cookbooks and the Cook's Country television show on public television. I love their recipes because not only are they tried and true but they give a great explanation of why a particular method or ingredient was chosen above another. I've made a variety of dishes and have loved almost all of them. My newest foray was with this Asian infusion recipe that was both easy and delicious (my two favorite words for cooking!).

Ginger-Pork Spring Rolls - serves 4

Have it:
1/4 c. hoisin sauce
1/4 c. soy sauce
2 tbl. Asian chili-garlic sauce
1/4 c. water
1 16 oz. bag coleslaw mix
1/2 c. chopped fresh cilantro
6 scallions, white parts minced, green parts sliced thin
1 tbl. vegetable oil
1 lb. ground pork
3 tbl. grated fresh ginger
12 9-inch rice paper wrappers

Do it: 1. Combine hoisin, soy, and chili-garlic sauces and water in small bowl. In another bowl, mix coleslaw, cilantro, and scallion greens.

2. Heat oil in large skillet over medium-high heat until just smoking. Add pork and 1/3 c. hoisin mixture and cook until no longer pink, about 5 minutes. Stir in ginger and scallion whites and cook until fragrant, about 1 minute. Transfer pork to bowl with coleslaw mix and toss.

3. Spread clean, damp kitchen towel on counter. Soak 4 wrappers in bowl of warm water until just pliable, about 10 seconds; spread out on towel. Arrange 1/2 c. filling on each wrapper, leaving 2-inch border at bottom. Fold in sides and roll up tightly. Repeat with remaining wrappers and filling. Serve, passing remaining hoisin mixture at table.

The dipping sauce was hubs favorite part, great flavor and could easily be used for other Asian inspired dishes.

Source: America's Test Kitchen, The Best Simple Recipes