Ingredients for Baked Pork Spring Rolls
- 1 lb ground pork
- 1 cup shredded cabbage
- ½ cup shredded carrot
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon grated ginger
- 2 cloves minced garlic
- 1 teaspoon chili garlic sauce
- 2 tablespoons cornstarch
- 4 tablespoons water
- spring roll wrappers (as needed)
- 1 tablespoon vegetable oil
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How to Make Baked Pork Spring Rolls
- Preheat oven to 425°F (220°C).
- Place 1 lb ground pork in a medium saucepan over medium-high heat. Cook, breaking it up with a spoon, until evenly browned (about 8-10 minutes).
- Remove the pork from the heat and drain off any excess grease.
- In a large bowl, combine the cooked pork with 1 cup shredded cabbage, ½ cup shredded carrot, ¼ cup chopped green onions, ¼ cup chopped cilantro, 1 tablespoon sesame oil, 2 tablespoons oyster sauce, 1 tablespoon grated ginger, 2 cloves minced garlic, and 1 teaspoon chili garlic sauce (or to taste). Mix well.
- In a small bowl, whisk together 2 tablespoons cornstarch and 4 tablespoons water until smooth.
- Lay out spring roll wrappers on a clean surface. Place approximately 1 tablespoon of the pork mixture in the center of each wrapper.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides and tightly roll up, tucking in the edges as you go.
- Using a pastry brush or your fingers moistened with the cornstarch mixture, seal the edges of the spring rolls.
- Arrange spring rolls in a single layer on a baking sheet lined with parchment paper.
- Brush the spring rolls with 1 tablespoon vegetable oil.
- Bake for 20 minutes, or until golden brown and crispy. For extra crispy rolls, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Serve immediately with your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
8g
Carbs
2g
