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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Another spring roll recipe! We always make a batch of these to include as a snack when we have people around watching the footy. Ingredients:
2 teaspoons vegetable oil |
250 g ground pork |
2 green spring onions, finely sliced |
2 cups chinese cabbage, shredded |
1 carrot, grated |
125 g corn kernels, drained |
1 cup bean sprouts |
2 tablespoons soy sauce |
2 tablespoons sweet chili sauce |
16 large spring rolls, sheets thawed |
1 egg white, lightly beaten |
cooking oil, to spray |
Directions:
1. Heat oil in a wok.
2. Add mince and stir-fry until browned.
3. Add vegetables and sauces and stir-fry for 2 minutes or until tender. Set aside to cool for 5 minutes and drain the liquid.
4. Beat lightly the egg white.
5. Place 1 heaped tablespoon of mixture along the corner of 1 spring roll sheet.
6. Brush edges with egg white. Roll up the sheet from the corner, folding in the edges to enclose the filling.
7. Repeat with remaining mixture and sheets.
8. Place spring rolls on an oven tray lined with baking paper. Spray with oil.
9. Cook in a very hot oven (240C) for 20 minutes or until golden.
10. Serve with dipping sauce, like sweet chilli or similar.
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