These crispy spring rolls are baked rather than fried, cutting out a lot of the fat. They've got bags of flavour - they're crisp on the outside and soft, tender and delicious on the inside. Feel free to add more chilli as desired.
- 225g minced pork
- 1/2 carrot
- 4 cabbage leaves
- 3 spring onions
- Small handful freshly chopped coriander
- 2 tsp. each minced ginger and garlic
- 1 tsp. oyster sauce
- 1/2 tsp. sesame oil
- 1/2 tsp. crushed dried chilli flakes
- 12 spring roll wrappers
Preheat oven to 220C. Place pork minced into a frying pan and fry until browned but not longer pink. Drain of any excess fat. Leave to cool. Finely dice the carrot, cabbage and spring onions. In a bowl, combine the pork, carrot, cabbage, spring onions, coriander, ginger, garlic, oyster sauce, sesame oil and dried chillies.
Spoon 1 tbsp. of filling onto each spring roll wrapper. Roll up and tuck in the ends to seal. Brush the edges of the wrapper with water to seal.
Place spring rolls onto a baking tray. Drizzle with a little oil. Bake for 20 minutes, turning halfway through cooking, until lightly browned.