Pork and Vegetable Spring Rolls

Unlike normal spring rolls this recipe calls for them to be baked rather than fried, making the tasty pork and vegetable filling healthier without all the extra oil.

Ingredients

250g ground pork

1 cup finely sliced cabbage

¼ cup grated carrot

2 spring onions, thinly sliced

2 tablespoons chopped coriander leaves

½ teaspoon sesame oil

½ tablespoon oyster sauce

2 teaspoons grated ginger

1 ½ teaspoons finely chopped garlic

1 teaspoon chilli sauce

1 tablespoon cornflour

1 tablespoon water

12 x 18cm square spring roll wrappers

4 teaspoons vegetable oil

SERVES: 4

Method

Preheat oven to 220°C.

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

In a medium bowl, mix pork, cabbage, carrot, spring onions, coriander, sesame oil, oyster sauce, ginger, garlic and chilli sauce.

Mix cornflour and water in a small bowl.

Place about 1 tablespoon of the pork mixture in the centre of a spring roll wrapper. Roll wrapper around the mixture, folding in edges to close. Moisten fingers in the cornflour and water mixture and brush wrapper seam to seal. Repeat with remaining ingredients.

Arrange spring rolls in a single layer on a medium baking tray. Brush with vegetable oil. Bake for 20 minutes, until hot and lightly browned. For crisper spring rolls, turn after 10 minutes.