Tuesday, 16 August 2011

Pork Spring Rolls

1/2 KG ground pork (or one packet or pork sausages with the skins taken off)

1/2 head of cabbage finely shredded
2 carrots finely shredded using peeler
1 onion finely chopped
2 tablespoons chopped fresh cilantro (corriander)
2 tablespoons chopped green onions
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons ginger paste
1 1/2 teaspoons minced garlic
1 teaspoon chili sauce
1 teaspoon lime juice

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

1.Preheat oven to 425 degrees F (220 degrees C).

2.Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.

3. Mix oyster sauce, ginger, garlic and chile sauce. Cook cabbage, carrot, and onion in sesame oil over low heat for 5 minutes until veggies are soft.

4. Combine pork and veggies with ginger, garlic, chili, oyster sauce and cilantro in a large bowl. Mix well.

4.Mix cornstarch and water in a small bowl.

5.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.

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

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