Red curry spring rolls with minted yoghurt

Mix up your spring rolls with red curry to add some kick! Serve with minted yoghurt.

Recipe «Red curry spring rolls with minted yoghurt» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 300g pork loin medallion steaks, excess fat trimmed, chopped, 60ml water, 1 garlic clove, crushed, 2 tbsp red curry paste, 1 small red capsicum, halved, deseeded, thinly sliced , 50g bean sprouts, 50g snow pea sprouts, halved crossways, 1/4 cup loosely packed shredded fresh basil , 4 green shallots, trimmed, finely chopped, Pinch of salt, 12 frozen spring roll wrappers, thawed, 1 tsp peanut oil, 1 200g container natural set yoghurt, 99.8% fat free, 2 tbsp chopped fresh mint, Pinch of salt.

Ingredients:

• 300g pork loin medallion steaks, excess fat trimmed, chopped 
• 60ml water 
• 1 garlic clove, crushed 
• 2 tbsp red curry paste 
• 1 small red capsicum, halved, deseeded, thinly sliced 
• 50g bean sprouts 
• 50g snow pea sprouts, halved crossways 
• 1/4 cup loosely packed shredded fresh basil 
• 4 green shallots, trimmed, finely chopped 
• Pinch of salt 
• 12 frozen spring roll wrappers, thawed 
• 1 tsp peanut oil 
• 1 200g container natural set yoghurt, 99.8% fat free 
• 2 tbsp chopped fresh mint 
• Pinch of salt 

Instructions

1. Preheat oven to 200°C. Place pork in food processor bowl. Process until finely chopped.
2. Heat water in large non-stick frying pan over medium-high heat. Add pork and garlic, and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until pork changes colour. Add red curry paste and cook, stirring, for 1 minute or until well combined and aromatic. Remove from heat.
3. Add red capsicum, bean sprouts, snow pea sprouts, basil and green shallots, and stir until well combined. Taste and season with salt.
4. Place wrappers on a clean work surface. Cover with a clean, dry tea towel and then a damp tea towel to prevent them drying out. On one wrapper, place 2 tablespoons of pork mixture evenly along the edge nearest to you, fold the edge over the mixture, fold in sides and roll up firmly to enclose. Place, seam-side down, in a roasting pan. Repeat with remaining wrappers and pork mixture to make 12 spring rolls. Brush with the oil.
5. Bake in preheated oven for 20 minutes or until light golden and heated through.
6. Meanwhile, to make minted yoghurt, combine the yoghurt and mint in a small bowl. Taste and season with salt.
7. Serve the spring rolls immediately with the minted yoghurt.