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Baked Pork and Veggie Spring Rolls

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
12 servings
Dinner Asian World
Baked Pork and Veggie Spring Rolls
Ingredients
  • 1/2 pound ground pork
  • 1 cup finely shredded cabbage
  • 1/4 cup finely shredded carrot
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons grated fresh ginger root
  • 1/2 tablespoon oyster sauce
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon chile sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 12 (7 inch square) spring roll wrappers
  • 4 teaspoons vegetable oil
Instructions
1
Preheat your oven to the highest temperature it can reach, which is 425 degrees Fahrenheit or 220 degrees Celsius. Cover a baking sheet with a thin layer of aluminum foil to make cleanup easier.
2
In a large pan, heat the oil over high heat until it starts to brown and crumble after about 5-7 minutes. Remove the cooked pork from the pan with a spoon and set it aside to cool.
3
Transfer the cooled pork to a separate bowl. Combine the pork with shredded cabbage, chopped carrots, green onions, grated ginger, oyster sauce, minced garlic, and chili sauce until everything is well mixed together.
4
Mix a small amount of cornstarch with water in another bowl until smooth.
5
Place about 1 tablespoon of the pork mixture onto a wrapper, positioning it in the center. Fold the wrapper over the filling and press the edges together to seal it, making sure they are tightly closed. Repeat this process to make all of the spring rolls.
6
Place the spring rolls seam-side down onto the prepared baking sheet. Brush them with a small amount of oil to help them brown evenly.
7
Put the spring rolls in the preheated oven and bake until they are hot, golden brown, and crispy on the outside, about 20 minutes. If you want them to be extra crispy, turn them halfway through the baking time.