Tuesday, November 9, 2010


~ allrecipes

1/2 lb. ground pork
1 c. finely shredded cabbage
1/4 c. finely shredded carrot
2 green onions, thinly sliced
2 T. chopped fresh cilantro
1/2 t. sesame oil
1/2 T. oyster sauce
2 t. grated fresh ginger root
1 1/2 t. minced garlic
1 t. chile sauce
1 T. cornstarch
1 T. water
12 (7 inch square) spring roll wrappers
4 t. vegetable oil

Preheat oven to 425 degrees. Cook pork over medium high heat until evenly brown. Remove from heat and drain.

In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce. In a separate bowl, mix cornstarch and water; set aside for sealing wrappers.

Place equal portions of the pork mixture in the center of each of the wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, then rub over wrapper seams to seal.

Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil or spray with non-stick cooking spray. Bake 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes

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