Last year I re-connected with a few women that I met in a mother’s group when my children where younger. We started a business/social media “support group”. We help each other navigate through this new social media world and keep each other accountable for our blog/business goals. There are six of us and we all have different blog/business interests. One member of our group is Alison. Alison runs the blog Sticky Kitchen, which helps busy households plan and prepare nutritious meals. Whenever we meet at Alison’s she organizes a group cook and last time we met we made Baked Spring Rolls. These pork and vegetable spring rolls were surprisingly easy to make and 3 out of my 4 children loved them. I did as well but my husband never got a chance to try them, maybe next time. Today’s post features the recipe and if you like this dish you’ll sure to find loads of other recipes you’ll like on Sticky Kitchen.
Spring rolls are perfect to make with a friend. Rolling can take about 40 minutes depending on how large you make your wraps so it is the perfect time to socialize. Though children love to eat this spring rolls the process can be difficult for most – rated 14yr+.
Baked Spring Rolls
-300grams lean ground pork
-8 garlic clovespeeled
-1 large onion5 medium carrots
-1 medium jicama
-50 TYJ spring rolls pastry
-2 teaspoons canola oil
-5 tablespoons oyster sauce
-1/4 teaspoon freshly ground black pepper
1. In a food processor pulse garlic cloves until minced, remove and set aside in a small bowl.
2. Next peel and quarter the onion and process onion until finely chopped. Remove and set aside.
3. Peel and slice carrots into 3 cm pieces and process in the food processor until finely chopped. Remove and set aside.
4. Peel and roughly chop the jicama and process in the food processor until finely chopped.
5. Add 2 teaspoons canola oil in a 12 inch frying pan heated over medium heat. Add chopped onion and cook on medium low stirring often for approximately 8 minutes until soft but not brown. Add garlic and cook stirring constantly for 1 minute.
6. Add pork breaking up into small pieces with a spatula and continue to cook until pork is no longer pink, approximately 10 minutes.
7. Add carrots and cook for approximately 3 minutes. Stir in the jicama, oyster sauce and pepper. Remove from heat to cool a bit before rolling.
8. Fill a small bowl with water. Cover the spring rolls wrappers with a damp paper towel while rolling so they don’t dry out.
9.Lay one spring roll wrapper on a clean work surface with the point facing up and place 2 tablespoons of filling on the top 1/3 of the wrapper. Fold the 2 side points into touch each other and dab with a bit of water to hold together. Then starting from the top roll the wrapper around the filling. Dab the bottom corner with water and roll up to seal.
10.Repeat with the remaining filling and wrappers. One batch should make 35-40 spring rolls.
11. Freeze rolls on a cookie sheet and then transfer to a container until ready to bake.
12. Lightly grease a baking sheet with canola oil and add the spring rolls brushing or spraying the tops with oil.
13. Bake from frozen at 400 degrees for approximately 20-25 minutes turning once. Spring rolls should be crisp and golden.
Recipe link here.