Baked Spring Rolls
Baked Spring Rolls
Baked Spring Rolls
Baked Spring Rolls
Baked Spring Rolls

Baked Spring Rolls

David Venable

Now you can make one of your favorite Chinese foods at home. You'll love how the shell crisps up after baking.

Filling

  • 3 Tbsp sesame oil, plus more for brushing
  • 1 tsp garlic, minced
  • 2 tsp ginger, grated
  • 1/4 cup scallions, thinly sliced
  • 1 lb ground pork
  • 3 cups cabbage, thinly shredded
  • 1 cup carrot, grated
  • 1 8-oz can sliced water chestnuts, chopped
  • 3 Tbsp soy sauce
  • 2 Tbsp fresh cilantro, chopped
  • 2 tsp chili garlic paste
  • 3 Tbsp rice wine vinegar
  • 18 flour spring roll wrappers

Dipping sauce

  • 3 Tbsp soy sauce
  • 3 Tbsp rice wine vinegar
  • 1-1/2 Tbsp sweet rice cooking wine
  • 1-1/2 tsp ginger, peeled and chopped
  • 1 scallion, thinly sliced
  • 1/2 tsp honey

Directions

Preheat oven to 375°F. Lightly brush surface of a nonstick cookie sheet with sesame oil.
In a large sauté pan, heat 2 Tbsp of the oil. Add ginger, garlic, scallions, and pork. Sauté until pork is cooked through and take off heat. Then add the cabbage, carrots, water chestnuts, soy sauce, cilantro, chili paste, and rice wine vinegar.
Place 3 Tbsp of filling on skin - 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 prepared cookie sheet to hold tightly and to keep its shape during baking. Brush spring rolls lightly with sesame oil.
Bake in oven for 10 minutes. After 10 minutes, turn over each spring roll and continue to bake another 10 minutes. Serve with dipping sauce.

Cook's Notes

When rolling your spring rolls, cover the unfilled wrappers with a damp cloth so they stay moist and pliable for rolling.

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