Baked Pork Spring Rolls
Ingredients
- ½ pound ground pork
- 1 cup finely shredded cabbage
- ¼ cup finely shredded carrot
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons grated fresh ginger root
- 1 ½ teaspoons oyster sauce
- 1 ½ teaspoons minced garlic
- 1 teaspoon chile sauce
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 12 (7 inch square) spring roll wrappers
- 4 teaspoons vegetable oil
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.
- Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.
- Mix cornstarch and water together in a small bowl.
- 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.
- Place spring rolls, seam-side down, onto the prepared baking sheet. Brush with vegetable oil.
- Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.
Source
Original recipe: View Original