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Yield: 6 servings
1/4 lb ground pork
1/2 cup shredded cabbage
2 tablespoons shredded carrot
2 tablespoons fresh cilantro
1/4 tablespoon sesame oil
1/4 tablespoon soy sauce
1 tablespoon minced ginger and garlic
1/2 tablespoon cornstarch and water mixed
6 spring roll wrappers
2 tablespoons vegetable oil
Cook pork over medium high heat until evenly brown. In a medium bowl, mix together pork, cabbage, carrot, cilantro, sesame oil, soy sauce, ginger and garlic.
Place 1 tablespoon of the pork and veggie mixture in the center of spring roll wrappers. Roll wrappers and fold the edges inward to close. Brush cornstarch and water mixture to seal the edges.
Arrange spring rolls in a single layer on a baking sheet. Bake at 425 degrees F for 10 minutes and turn after 10 minutes.