Ingredients

• 0.5 pounds ground pork
• 1 cup finely shredded cabbage
• 0.25 cups finely shredded carrot
• 2 greens onions , thinly sliced
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons grated fresh ginger root
• 1.5 teaspoons oyster sauce
• 1.5 teaspoons minced garlic
• 1 teaspoon chile sauce
• 0.5 teaspoons sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 12 , 7 inch square
• 4 teaspoons vegetable oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.
3. 3 Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.
4. 4 Mix cornstarch and water together in a small bowl.
5. 5 Place about 1 tablespoon pork mixture into the center of a wrapper. Roll wrapper around pork, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Repeat to make remaining spring rolls.
6. 6 Place spring rolls, seam-side down, onto the prepared baking sheet. Brush with vegetable oil.
7. 7 Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.

Nutrition per serving