Baked Spring Rolls
These Baked Spring Rolls filled with jicama, carrots, cabbage, and ground pork are just as delicious as their deep fried counterpart. They are crispy too!
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small jicama ((about 1¼ lb/565g))
- 2 large carrots
- 10.5 oz ground pork ((300g) + 1 tbsp soy sauce + ¼ tsp ground pepper)
- 2 tbsp vegetable oil
- 1 onion ((peeled and thinly sliced))
- 2 cloves garlic ((minced))
- 1 lb/450g cabbage ((finely sliced))
- 1 tsp salt
- ¼ tsp ground pepper
- 3 green onions ((finely sliced))
- 1 packet spring roll wrappers ((25 pieces))
- Cooking spray
Instructions
- 1
Peel jicama. Grate into fine strips using a box grater. Do the same for carrots.
- 2
Combine ground pork, soy sauce, and ground pepper in a bowl. Mix well.
- 3
In a wok or large pan, heat vegetable oil. Add seasoned ground pork. Cook for 3 minutes. Add onions and garlic. Cook for another 2 minutes.
- 4
Add grated jicama, carrots, and cabbage. Stir to get everything well mixed.
- 5
Add salt and pepper and continue to cook for about 5 minutes. Turn off stove and stir in sliced green onions.
- 6
Place a metal colander on a shallow bowl. Transfer cooked filling to metal colander to drain off excess sauce. Allow filling to cool.
- 7
Place a sheet of spring roll wrapper on a clean work surface with one of the pointed ends towards you. Place 2 to 3 tablespoons of filling on the wrapper.
- 8
Fold the pointed end over the filling. Then fold in both the right and left sides of the wrapper.
- 9
Moisten the remaining edges of the wrapper with a little water. Roll and seal. Place spring rolls on a plate in a single layer. Repeat with remaining wrappers and filling.
- 10
Preheat oven to 425˚F (220˚C).
- 11
Spray spring rolls on the plate with cooking spray. Transfer spring rolls onto a wire rack over a baking tray with sprayed side down. Again, spray the spring rolls with cooking spray.
- 12
Bake spring rolls for 25 to 30 minutes. Remove and serve immediately.