Baked Pork Spring Rolls

Ingredients

Contains: wheat, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 1/2 teaspoon sesame oil
• 1/2 tablespoon oyster sauce
• 2 teaspoons grated fresh ginger root
• 1 1/2 teaspoons minced garlic
• 1 teaspoon chile sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 12 (7 inch square) spring roll wrappers
• 4 teaspoons vegetable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

2. Heat 2 teaspoons of the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, for about 5 minutes until no pink remains and it reaches 160°F (71°C). Drain any excess fat.

3. Add the ginger and garlic and cook for 30 seconds. Add the cabbage and carrot and cook for 3 minutes until softened.

4. Stir in the oyster sauce, chile sauce and sesame oil and cook for 1 minute. Remove from the heat and stir in the green onions and cilantro. Spread the filling on a plate and let it cool for 10 minutes.

5. In a small bowl, stir the cornstarch and water together until smooth.

6. Place a spring roll wrapper diamond-style on the counter. Spoon a portion of filling near the bottom corner, fold the corner over, tuck in the sides, and roll up. Seal the top point with a little of the cornstarch paste. Repeat with the remaining wrappers.

7. Arrange the rolls seam-side down on the prepared sheet and brush them with the remaining 2 teaspoons of vegetable oil.

8. Bake for 12 to 15 minutes, turning once halfway, until golden and crisp and the filling is hot throughout (160°F / 71°C).