baked spring rolls
makes about 10 to 12
Traditionally enjoyed during the Spring Festival (hence the name), spring rolls resemble bars of gold, symbolizing wealth in the New Year. Add mushrooms, bean sprouts and minced ginger to the filling if you’d like. Stir-fry with the cabbage mixture.
1/2 lb ground pork
2 tbsp canola oil, divided
1 tbsp chicken stock
1 tbsp oyster sauce
1/2 tsp sugar
1 cup cabbage, finely shredded
1 carrot, shredded
2 scallions, thinly sliced
1/4 tsp sesame oil
2 tbsp cornstarch
1 tbsp water
12 spring roll wrappers
4 tsp vegetable oil
Purchased sweet-and-sour sauce
Preheat oven to 425˚F.
In a skillet or wok, cook pork in 1 tbsp oil over medium heat until browned. Remove from heat and drain.
In a small bowl, combine chicken stock, oyster sauce and sugar. Set aside.
Wipe out skillet and add remaining oil. Stir-fry cabbage, carrot and scallions until softened. Push vegetables to the sides of the skillet; add reserved sauce to the middle of skillet and bring to a boil. Add the pork and mix through. Drizzle with sesame oil.
In a small bowl, mix cornstarch and water.
To wrap, lay spring roll wrapper in a diamond shape. Place 1 tablespoon of the pork mixture in the center of each wrapper. Coat all edges with the cornstarch mixture. Roll up wrapper and tuck in edges. Seal edges with the cornstarch mixture.
Arrange spring rolls in a single layer on a baking sheet that has been covered with parchment paper. Brush spring rolls with vegetable oil. Bake 25 minutes, or until hot and golden, turning once after 15 minutes. Serve with sweet-and-sour sauce.
Match: Serve with sparkling white wine.