Ingredients:
1/2 lb ground pork
1 c shredded cabbage
1/4 c shredded carrot
2 green onions thinly sliced
2 tbsp chopped cilantro
1/2 tsp sesame oil
1/2 tbsp oyster sauce
2 tsp ginger root
1 1/2 tsp minced garlic
1 tsp chile sauce
1 tbsp cornstarch
1 tbsp water
12 – 7inch square wrappers
4 tsp oil
Method:
Preheat oven to 425 F.
Put pork in saucepan and cook over medium high heat until evenly brown. Remove from heat and drain.
Mix together the pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix the corn starch and water in a small bowl.
Place appro. 1 tbsp of pork mixture in the centre of a wrapper. Roll the wrapper around the mixture, using the corn starch as a sealant.
Arrange the spring rolls on a single layer baking sheet. Brush with oil, and bake for 20 minutes, turning once to help make crispy, until golden brown.