Name: Baked Pork Spring Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Ground pork - ½ pound; Finely shredded cabbage - 1 cup; Finely shredded carrot - ¼ cup; Green onions, thinly sliced - 2; Chopped fresh cilantro - 2 tablespoons; Grated fresh ginger root - 2 teaspoons; Oyster sauce - 1 ½ teaspoons; Minced garlic - 1 ½ teaspoons; Chile sauce - 1 teaspoon; Sesame oil - ½ teaspoon; Cornstarch - 1 tablespoon; Water - 1 tablespoon; Spring roll wrappers - 12 (7 inch square); Vegetable oil - 4 teaspoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Baked Pork Spring Rolls

1. Ground pork - ½ pound

2. Finely shredded cabbage - 1 cup

3. Finely shredded carrot - ¼ cup

4. Green onions, thinly sliced - 2

5. Chopped fresh cilantro - 2 tablespoons

6. Grated fresh ginger root - 2 teaspoons

7. Oyster sauce - 1 ½ teaspoons

8. Minced garlic - 1 ½ teaspoons

9. Chile sauce - 1 teaspoon

10. Sesame oil - ½ teaspoon

11. Cornstarch - 1 tablespoon

12. Water - 1 tablespoon

13. Spring roll wrappers - 12 (7 inch square)

14. Vegetable oil - 4 teaspoons

How to cook deliciously - Baked Pork Spring Rolls

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. Stage

Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.

3. Stage

Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.

4. Stage

Mix cornstarch and water together in a small bowl.

5. Stage

Place about 1 tablespoon pork mixture into the center of a wrapper. Roll wrapper around pork, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Repeat to make remaining spring rolls.

6. Stage

Place spring rolls, seam-side down, onto the prepared baking sheet. Brush with vegetable oil.

7. Stage

Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.