About this recipe:An exciting blend of pork, vegetables and spices, sealed inside spring roll wrappers, then baked until crisp. Delicious and crunchy without deep frying! A great party nibble guaranteed to impress guests.
225g (8 oz) minced pork
75g (2 oz) finely shredded cabbage
30g (1 oz) finely shredded carrot
2 spring onions, thinly sliced
2 tablespoons chopped fresh coriander
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated ginger root
1 1/2 teaspoons minced garlic
1/2 teaspoon crushed chillies, such as Schwartz
1 tablespoon cornflour
1 tablespoon water
12 spring roll wrappers
2 dessertspoons vegetable oil
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 220 C / Gas mark 7.
Place pork in a medium frying pan. Cook over medium high heat until evenly brown. Remove from heat and drain excess fat.
In a medium bowl, mix together pork, cabbage, carrot, spring onion, coriander, sesame oil, oyster sauce, ginger, garlic and chillies.
Mix cornflour and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the centre of each spring roll wrapper. Roll wrapper around the mixture, folding edges inward to close. Moisten fingers in the cornflour 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 preheated oven 20 minutes, until lightly browned. For crispier spring rolls, turn after 10 minutes.
Spring roll wrappers are available at any Chinese or Asian supermarket.