Spring roll filling made and now cooling in the fridge. I’ll roll it up in the rolls in about an hour, then bake rather than deep-fry.

Followed Nagi’s recipe to the letter except for adding a good shake of white pepper to the cooking pork.

This filling is delicious and almost infinitely better than the compost in mass-produced spring rolls.

Spring Rolls!

https://www.recipetineats.com/spring-rolls/