Baked Pork Spring Rolls

Baked Pork Spring Rolls

250

"An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!"

Ingredients

45 m {{adjustedServings}} servings 154 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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. In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
  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,

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

250
  1. 316 Ratings

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I love theese! I have made them now several times. Somtimes I add shrimp or chicken instead of pork. I add bean sprouts at times as well. I LOVE that they are baked, not fried, and still come ou...

This was very good and easy to make. I used cole slaw mix which made it extremely fast.

These are a great appetizer. Instead of using spring rolls (which my local market didn't have) I tried using pasta wrappers (like used for egg rolls). They turned out great! Also, I added qui...