This pork spring roll recipe features an exciting blend of pork, vegetables, and spices sealed inside wrappers and baked until crisp. They're crunchy and delicious — without deep frying!
Ingredients
- ground pork: 0.5 pound
- cabbage: 1 cup (finely shredded)
- carrot: 0.25 cup (finely shredded)
- green onions: 2 piece (sliced)
- fresh cilantro: 2 Tbsp (chopped)
- fresh ginger root: 2 tsp (grated)
- ½ teaspoons oyster sauce: 1 piece
- ½ teaspoons minced garlic: 1 piece
- chili sauce: 1 tsp
- sesame oil: 0.5 tsp
- cornstarch: 1 Tbsp
- water: 1 Tbsp
- (7 inch square) spring roll wrappers: 12 piece
- vegetable oil: 4 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
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Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.
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Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.
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Mix cornstarch and water together in a small bowl.
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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.
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Place spring rolls, seam-side down, onto the prepared baking sheet. Brush with vegetable oil.
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Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.
