Spring Rolls With Vegetable Pork Filling

These baked spring rolls are a healthier take on the classic fried version, featuring a crisp, golden exterior and a flavorful filling wrapped in thin flour-based wrappers. Perfect as an appetizer, snack, or light meal, they’re easy to make and packed with fresh ingredients.

Thin flour-based wrappers, typically used for spring rolls, provide a light and delicate shell. They crisp up beautifully in the oven without the need for deep frying.

The filling can be customized with your favorite ingredients.

Serve hot with a dipping sauce, such as sweet chili, soy-vinegar, or hoisin-peanut sauce.

Ingredients:

Meat Filling:

- 15gn cornstarch

- 15ml soy sauce

- ¼ teaspoon white pepper powder

- 250g minced pork

Vegetables:

- 20g dried shiitake mushrooms, rehydrated and sliced

- 100g thinly sliced cabbage

- 100g julienned carrot

- 40g chopped spring onion

- 1 tbsp ginger, grated

- 2 tablespoons oyster sauce

Other:

- 15-20 spring roll wrappers

- Sweet chili sauce for dipping

Instructions

1. Prepare the Beef:

- In a bowl, mix the minced beef with cornstarch, sugar, soy sauce, and white pepper.

- Chill the mixture in the fridge for 30 minutes to allow the flavors to blend.

- Heat oil in a pan, add the beef mixture, and stir-fry until fully cooked. 

- Break the meat into small pieces, then set aside.

2. Prepare the Vegetables:

- In the same pan, heat some oil and fry the ginger until fragrant.

- Add the cabbage, carrot, shiitake mushrooms, and spring onion. Cook until slightly soft but not mushy.

- Return the beef to the pan, add oyster sauce, and mix everything well.

- Let the filling cool. If it’s too wet, strain it through a colander to remove excess liquid.

3. Assemble the Spring Rolls:

- Place a spring roll wrapper on a clean surface. 

- Add 1-2 tbsp of filling on the edge.

- Fold the edge to cover, then fold left and right corners towards the center. 

- Roll tightly.

4. Bake:

- Preheat the oven to 220°C (430°F).

- Place spring rolls on a parchment-lined tray.

- Bake for 30 minutes, flipping halfway, until golden and crispy.