Baked Spring Rolls

By juliedee29

Ingredients

• FILLING:
• 3 T. sesame oil, plus more for brushing
• 1 t. garlic, minced
• 2 t. ginger, trated
• 1/4 c. scallions, thinly sliced
• 1 lb. ground pork
• 3 c. cabbage, thinly shredded
• 1 c. carrot, grated
• 1 8-oz can sliced water chestnuts, chopped
• 3 T. soy sauce
• 2 T. fresh cilantro, chopped
• 2 t. chili garlic paste
• 3 T. rice wine vinegar
• 18 flour spring roll wrappers
• DIPPING SAUCE:
• 3 T. soy sauce
• 3 T. rice wine vinegar
• 1 1/2 T. sweet rice cooking wine
• 1 1/2 t. ginger, peeled & chopped
• 1 scallion, thinly sliced
• 1/2 t. honey

Preparation

Step 1

Preheat oven to 375. Lightly brush surface of a nonstick cookie sheet with sesame oil.

In a large saute pan, heat 2 T. of the oil. Add ginger, garlic, scallions, & pork. Saute until pork is cooked through & then remove from heat. Add cabbage, carrots, water chestnuts, soy sauce, cilantro, chili paste & rice wine vinegar.

Place 3 T. of filling on wrapper, about 1" from edge that's toward you. Roll once, then fold right side, then left side toward center. Continue rolling into a tight roll. Place seam-side down on cookie sheet to hold tightly & to keep its shape during baking. Fill remaining wrappers. Brush spring rolls with sesame oil.

Bake in oven for 10 minutes. After 10 minutes, turn over each spring roll & continue to bake another 10 minutes. Serve with dipping sauce.