David Venable's Baked Spring Rolls

By davidv

Traditionally served during the spring festivals in China, spring rolls are a unique choice as an appetizer.

Tip: When rolling your spring rolls, cover the unfilled wrappers with a damp cloth so they stay moist and pliable for rolling.

Ingredients

• Filling:
• 3 Tbsp sesame oil, plus more for brushing
• 1 tsp minced garlic
• 2 tsp grated ginger
• 1/4 cup thinly sliced scallions
• 1 lb ground pork
• 3 cups thinly shredded cabbage
• 1 cup grated carrot
• 1 8-oz can sliced water chestnuts, chopped
• 3 Tbsp soy sauce
• 2 Tbsp fresh cilantro, chopped
• 2 tsp chili garlic paste
• 3 Tbsp rice wine vinegar
• 18 flour spring roll wrappers
• Dipping sauce:
• 3 Tbsp soy sauce
• 3 Tbsp rice wine vinegar
• 1-1/2 Tbsp sweet rice cooking wine
• 1-1/2 tsp ginger, peeled and chopped
• 1 scallion, thinly sliced
• 1/2 tsp honey

Preparation

Step 1

Spring Rolls:

Preheat oven to 375°F. Lightly brush surface of a nonstick cookie sheet with sesame oil.

In a large sauté pan, heat 2 tablespoons of the oil. Add ginger, garlic, scallions, and pork. Sauté until pork is cooked through and take off heat. Then add the cabbage, carrots, water chestnuts, soy sauce, cilantro, chili paste, and rice wine vinegar.

Place 3 tablespoons of filling on skin—about 1 inch from edge that is toward you. Roll once, then fold right side, then left side toward center. Continue rolling into a tight roll. Place seam-side down on prepared cookie sheet to hold tightly and to keep its shape during baking. Brush spring rolls lightly with sesame oil.

Bake in oven for 10 minutes. After 10 minutes, turn over each spring roll and continue to bake another 10 minutes. Serve with dipping sauce.

Dipping sauce:

In a small bowl, combine all dipping sauce ingredients. Serve with spring rolls.