Ingredients
- 1 package (400 gram) rice paper, medium (I use rose brand)
- 2 pounds pork, ground
- 3 cups Chinese cabbage, thinly shredded
- 1 cup carrot, thinly shredded
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, pressed
- 8 scallions, thinly chopped
- 2 tablespoons fresh ginger grated
- 2 tablespoons black bean sauce
- 2 teaspoons dark sesame oil
- 2 teaspoons hot sauce (srirracha sauce)
- Cooking oil, for brushing
How to Make
-
Step 1: Preheat oven to 425 degrees Fahrenheit.
-
Step 2: Line a baking sheet with foil and coat with non-stick spray or drizzle with a bit of oil.
-
Step 3: In a saucepan, cook the ground pork until no longer pink and cooked through.
-
Step 4: Stir in the remaining ingredients except for cooking oil and rice paper.
-
Step 5: Wet two clean tea towels and place rice paper one at a time in between the wet towels to moisten, until flexible.
-
Step 6: Place about 1 1/2 tablespoons of the meat mixture in center of paper.
-
Step 7: 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.
-
Step 8: Place the spring rolls seam side down on the baking sheet.
-
Step 9: Bake for 20 to 25 minutes, turning every ten minutes, until lightly browned.
-
Step 10: Serve with Asian chilli sauce for dipping.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.