Baked Pork Spring Rolls Recipes

Steps:

• In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer salad mixture, almonds and peas across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with dressing.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan.
• Cook over medium high heat until evenly brown.
• Remove from heat and drain.
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
• Mix cornstarch and water in a small bowl.
• 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.
• 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.

Steps:

• In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the carrot, onions, garlic, ginger, coriander, cumin, oil, pepper flakes, salt and pepper until blended., Add the water, soy sauce and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is evaporated. Transfer to a bowl; cool. Cover and refrigerate for 1 hour or until chilled., Cook noodles according to package directions. Drain and rinse in cold water; drain well. Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, about 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer meat mixture and noodles down the center; top with romaine. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half and serve with sweet chili sauce.

Steps:

• Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
• Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
• Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
• Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
• Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
• In a large bowl, mix together cabbage, carrot, green onions, cilantro, and bean sprouts.
• In a small bowl mix together sesame oil, fish sauce, ginger, garlic and chile sauce. Mix well, and then add to vegetables in large bowl. Use your hands to mix the wet ingredients into the veggies. A spoon or spatula simply won't cut it!
• Add the sausage to the wet/veggie ingredients for even disbursement of chile sauce.
• Mix optional flour/cornstarch and water in a small bowl. (I use just hot water and find it more than adequate. My mother-in-law uses flour. Neither of us care for the taste of the cornstarch).
• Place approximately 1-2 tablespoons 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.
• Arrange spring rolls in a single layer on a medium, foil covered (crinkle up your foil and you'll have less sticking issues) baking sheet. Brush/spray lightly with canola oil.
• Bake in the preheated oven 15-20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.