Ingredients
1 pound ground pork (if possible ask your butcher to give you coarse grind)
1 Tablespoon vegetable oil
½ head cabbage, shredded
2 medium carrots, shredded (you can use a peeler for this)
3 cloves garlic, minced
2 spring onions, finely diced
1 Tablespoon oyster sauce
1 Tablespoon fresh ginger, minced
1 Tablespoon soy sauce
Salt and freshly ground pepper, to taste (use white pepper if you have it)
1 package spring roll wrappers
2 tablespoons each flour and cold water mixed together to form a paste.
Vegetable oil for brushing
How To Prepare At Home
Heat
a large wok (or heavy-bottomed skillet) over medium heat. Add the oil.
When the oil is hot, cook the pork just until it is no longer pink.
Add the cabbage and carrots and salt to taste.
Continue to cook until the cabbage wilts and the carrot softens, about 5-6 minutes. Let cool for a few minutes.
Mix
together the pork, cabbage, carrots, garlic, onions, oyster sauce,
ginger, soy sauce and salt and pepper. Chill for at least an hour.
Preheat the oven to 425°F.
Place
a spring roll wrapper in front of you so there is a point facing
towards you. Put a heaping tablespoon of filling about 1” away from that
point. Pull the point up and over the filling and tightly roll until
you reach the half-way point. You will now have a roll that looks like a
triangle, with the filling down in the bottom.
Brush
a bit of the flour paste lightly all over the top of the triangle. Fold
the two bottom corners of the triangle inward over the filling. The
filling will now be completely enclosed by the wrapper.
Roll the spring roll the rest of the way up, pressing firmly so the paste will adhere.
Set
aside and continue building the spring rolls in the same way until
you’ve used up all your filling. Brush the finished rolls lightly with
oil.
Spray
a heavy baking pan with pan spray and arrange the rolls on it, leaving
at least 1 ½” between them. Bake for 15-17 minutes, flipping each roll
over halfway through the cooking time.
You
can certainly dip these spring rolls in your favorite Asian dipping
sauce or some Sriracha, but they are quite good on their own so the
filling has a chance to really shine.
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