Baked Pork Spring Rolls

    (356)
    40 min

    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.


    336 people made this

    Ingredients
    Serves: 12 

    • 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

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 220 C / Gas mark 7.
    2. Place pork in a medium frying pan. Cook over medium high heat until evenly brown. Remove from heat and drain excess fat.
    3. In a medium bowl, mix together pork, cabbage, carrot, spring onion, coriander, sesame oil, oyster sauce, ginger, garlic and chillies.
    4. Mix cornflour and water in a small bowl.
    5. 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.
    6. 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.

    Note:

    Spring roll wrappers are available at any Chinese or Asian supermarket.

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    Reviews & ratings
    Average global rating:
    (356)

    Reviews in English (279)

    dannyboy
    10

    spring rolls are amazing!<3, a traditional chinese starter!  -  13 Dec 2010

    1

    spring rolls are a good type of food if u are hungry  -  05 Jan 2017

    0

    I made this recipe for my assessed D&T cooking at school and it turned out really well! The outer layer was very crispy (probably because I used actual spring roll wrappers) and the meat inside was very nice and tasty. However, it could have been better if it came out a little but more brown. I took the spring rolls out of the oven, and they were white so I put it in for another 10 minutes, but it resulted the outer layer to be quite burnt. Besides that, the spring rolls were very tasty and I'll definitely make them again.  -  24 Feb 2017

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