Baked Spring Rolls

Recipe by Jenny Sanders
READY IN: 1hr 15mins


  • 20
    large spring roll wrappers
  • 6
    cups finely shredded cabbage
  • 2
    large carrots, peeled and grated
  • 1
    lb lean ground turkey or 1 lb ground lean pork
  • 2
    tablespoons peeled minced fresh ginger
  • 1
    tablespoon toasted sesame oil
  • 12
    teaspoon salt
  • vegetable oil, for brushing


  • Prepare the cabbage and carrots and set them aside.
  • Fry the meat until just done with the ginger, salt and sesame oil.
  • Lift from the pan and put in a large bowl.
  • Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
  • Mix with the meat.
  • Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
  • Fold in the side corners, then roll up to make a neat tube.
  • Repeat 19 more times.
  • Lay the finished spring rolls on a lightly oiled cookie tray.
  • Bake at 350°F for about 30 minutes, until golden brown.
  • Serve hot with plum sauce.