Enoki and Pork Spring Rolls
Pork and enoki spring rolls are popular in Asian cuisine, particularly in China, Vietnam, and Thailand. These spring rolls are typically made by wrapping a mixture of ground or minced pork or enoki mushrooms in spring roll wrappers, which are then deep-fried in grapeseed oil until crispy.
Curious about Enoki mushrooms? Typically served cooked, enoki mushrooms have a mild, nutty, slightly fruity flavor and a crunchy, slightly chewy texture.
History of Enoki and Pork Spring Rolls
The spring roll has a rich history that spans centuries and cultures. Originating in China over 1,500 years ago, spring rolls were initially a seasonal food consumed during the Spring Festival. As trade routes expanded, spring rolls traveled across Asia, adapting to local ingredients and culinary techniques. In Chinese cuisine, spring rolls were traditionally filled with vegetables, pork and fried until crispy.
Spring rolls gained popularity globally, becoming a staple in Southeast Asian cuisine and spreading to Western countries through immigration and globalization. Today, they are enjoyed in various forms and fillings, from traditional to modern interpretations, making them a beloved dish enjoyed by people around the world.