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Full Online Book HomeLearning KitchenAsian - Eggroll/spring Roll - Baked Pork Spring Rolls
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Asian - Eggroll/spring Roll -  Baked Pork Spring Rolls Post by :scottm Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1177

Click below to download : Asian - Eggroll/spring Roll - Baked Pork Spring Rolls (Format : PDF)

Asian - Eggroll/spring Roll - Baked Pork Spring Rolls

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 chili sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square spring roll wrappers (egg roll wrappers)
4 teaspoons vegetable oil


Preheat oven to 425 degrees.

Place pork in a medium pan and brown evenly. Remove from heat and drain.

In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chili sauce.

Mix cornstarch and water in a small bowl.

Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture and brush wrapper seams to seal.

Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.

Serve with your favorite Chinese dipping sauce.
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