Oven-Baked Spring Rolls
November 25, 2011
Categories: Lunch, Side Dishes, Snacks, Pork, Vegetables, Appetizers, Asian, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Baby Shower, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Potluck, Summer, Winter, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Make it from scratch, Spicy more
"These are a great appetizer I like to make for small gatherings. They are not as crunchy as deep fried spring rolls but they are very tasty. If gluten intolerant make sure you are using gluten free black bean sauce."
- Serving Size: 1 (73.4 g)
- Calories 117.5
- Total Fat - 2.2 g
- Saturated Fat - 0.6 g
- Cholesterol - 22.3 mg
- Sodium - 71.5 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 0.6 g
- Sugars - 0.5 g
- Protein - 8.8 g
- Calcium - 20.6 mg
- Iron - 0.6 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.2 mg
Preheat oven to 425 degrees Fahrenheit.
Line a baking sheet with foil and coat with non-stick spray or drizzle with a bit of oil.
In a saucepan, cook the ground pork until no longer pink and cooked through.
Stir in the remaining ingredients except for cooking oil and rice paper.
Wet two clean tea towels and place rice paper one at a time in between the wet towels to moisten, until flexible.
Place about 1 1/2 tablespoons of the meat mixture in center of paper.
Fold two ends about 1/4 way up the meat, then roll the sides over like a cigar and brush with cooking oil; repeat for remaining rolls.
Place the spring rolls seam side down on the baking sheet.
Bake for 20 to 25 minutes, turning every ten minutes, until lightly browned.
Serve with Asian chilli sauce for dipping.
Tips & Variations
No special items needed.