Tonight for dinner we had an asian feast (courtesy of moi'). I made Jap Chae, Teriyaki Chicken over Steamed White Rice, and I also fried up some of the Springrolls. Well we already know the pork filling is a total WIN, but I'm thinking my oil was too hot. The outside was perfect so I took one out and split it open, but half of it was still raw pork! I kept the others in the oil until they started getting alittle burnt and I just kept on checking if they were done. Finally they were done on the inside, but way too overdone (for my liking) on the outside. I now know I need to invest in an oil thermometer.
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