Ingredients
12
12 servings
- •0.5 pound ground pork
- •1 cup finely shredded cabbage
- •0.25 cup finely shredded carrot
- •2 green onions, thinly sliced
- •2 tablespoons chopped fresh cilantro
- •2 teaspoons grated fresh ginger root
- •0.5 tablespoon oyster sauce
- •1.5 teaspoons minced garlic
- •1 teaspoon chile sauce
- •0.5 teaspoon sesame oil
- •1 tablespoon cornstarch
- •1 tablespoon water
- •12 (7 inch square) spring roll wrappers
- •4 teaspoons vegetable oil
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.
- Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.
- Mix cornstarch and water together in a small bowl.
- 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.
- Place spring rolls, seam-side down, onto the prepared baking sheet. Brush with vegetable oil.
- Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.
Nutritional Facts
Per 12 servings
- Calories: 154
- Carbohydrate: 20g
- Fat: 5g
- Fiber: 1g
- Protein: 7g
- Sugar: 0g
Related Recipes
Spring Rolls
Fresh Spring Rolls With Thai Dipping Sauce
Best Egg Rolls
Thai Chicken Spring Rolls
Egg Roll in a Bowl
Chef John's Fresh Spring Rolls
Vietnamese Spring Rolls With Dipping Sauce
Fresh Spring Rolls
Veggie Spring Rolls With Peanut Sauce
Summer Garden Pork Chops
Easy Spring Rolls (Air Fried)
