Recipe by cellogirl2
I want to try this out when I try the Thai Coconut Soup (which I'll post a little later).
Top Review by Chef Tweaker
These were a big hit! Who would have thought that baking eggrolls would turn out so well? I may try the technique with other fillings. I DO think that turning them halfway thru is critical, the bottom may brown too much otherwise. I did not brush with oil but sprayed with PAM instead. That seemed to do the trick. I substituted ground turkey for the pork... which worked perfectly. Reduced the ginger and omitted the chili sauce due to family preferences. I didn't have sesame oil so I omitted it but will be sure to add it next time. Also I think it could stand more cabbage than called for. The only thing is that I think it should say 2 Tbs of mixture. I doubled the recipe, used 2+Tbs and it would have made 24 if I had enough wrappers. Also... you're honored with my first photo upload. I noticed that there wasn't one so I tried my hand at taking a pic. :o)
- 1⁄2 lb ground pork
- 1 cup finely shredded cabbage
- 1⁄4 cup finely shredded carrot
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1⁄2 teaspoon sesame oil
- 1⁄2 tablespoon oyster sauce
- 2 teaspoons grated fresh gingerroot
- 1 1⁄2 teaspoons minced garlic
- 1 teaspoon chili sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 12 spring roll wrappers, 7 inch square
- 4 teaspoons vegetable oil
Directions See How It's Made
- Preheat oven to 425 degrees F (220 degrees C).
- Place pork in a medium saucepan.
- Cook over medium high heat until evenly brown.
- Remove from heat and drain.
- In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
- Mix cornstarch and water in a small bowl.
- 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.
- 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.