Oven Baked Spring Rolls

Name: Oven Baked Spring Rolls
Ingredients: 2 tsp peanut oil; 1 None spring onion, thinly sliced; 1 clove garlic, minced; 9 oz ground pork; 2 None dried shiitake mushrooms, soaked in boiling water for 20 mins, drained, thinly sliced; 2 tbsp finely chopped canned water chestnuts; 2 oz Chinese cabbage, finely shredded; 1 tsp fish sauce; 2 tsp light soy sauce; 1 tbsp oyster sauce; 24 None spring roll wrappers; 1 None large egg, lightly beaten; 2 tbsp red wine vinegar; 2 tbsp sweet chili sauce

14 ingredients

3 steps

Ingredients

2 tsp peanut oil
1 None spring onion, thinly sliced
1 clove garlic, minced
9 oz ground pork
2 None dried shiitake mushrooms, soaked in boiling water for 20 mins, drained, thinly sliced
2 tbsp finely chopped canned water chestnuts
2 oz Chinese cabbage, finely shredded
1 tsp fish sauce
2 tsp light soy sauce
1 tbsp oyster sauce
24 None spring roll wrappers
1 None large egg, lightly beaten
2 tbsp red wine vinegar
2 tbsp sweet chili sauce

Directions

1

Heat peanut oil in a wok over medium-high heat. Stir-fry spring onion and garlic until onion has softened. Add pork and stir-fry until browned and cooked through. Add mushrooms, water chestnuts, cabbage, fish sauce, soy sauce and oyster sauce. Stir-fry until cabbage has wilted. Let cool.
2

Preheat oven to 375°F. Lightly oil 2 baking trays. Spoon filling into the center of wrappers. Brush edges with egg then roll each wrapper up to enclose filling, folding in sides after first complete turn. Place on prepared trays, seam-side down. Brush with remaining egg and bake for 10 mins, or until lightly browned and crisp.
3

To make the dipping sauce, combine vinegar and chili sauce in a small bowl. Serve with hot spring rolls.