On vacation to Bermuda, Mr. J became OBSESSED with a pork and vegetable spring roll. I think he ordered it almost every night. I recreated them for Dad & Mr. J’s combo birthday/father’s day meal. Our theme was “best of vacation” foods.
The eggroll wrappers are from the produce section of the grocery store. They feel like fresh pasta and are easy to use. There are about 20 in a package and I made them all. They were easy to make in advance and bake for a few minutes when it was time to eat.
3/4 pound ground pork
10 oz cole slaw mix (or chopped cabbage)
2 tbs garlic, chopped
1/4 cup sesame oil
2 tbs cup rice wine vinegar
1/4 cup soy sauce
1 package eggroll wrappers
1 tsp cornstarch & 2 tsp water
Fry pork in a large pan until mostly cooked through, about 5 minutes over medium heat.
Drain excess oil off the pork and add in the cabbage and garlic to the pan.
Add in sesame oil, rice wine vinegar, and soy sauce.
Mix well and cook another few minutes. The cabbage quantity will shrink up.
Preheat oven to 375 degrees.
Lay out wonton wrappers. Add about 3 tbs of the filling onto each one. Brush the edges with the cornstarch/water mix.
Fold the point in the front over the filling, then fold the side points inward towards the filling. Then roll the whole thing over, continuing to wrap the sides towards the center.
Place the spring rolls on a baking sheet, sprayed with non-stick spray.
Bake for 5 minutes at 375 degrees.
Then flip and bake another 5 minutes.
I sprayed them and flipped them often. I wanted them crisp all the way around. They also could be pan fried, but I thought baking would keep them from being oily or greasy.
Sesame oil and rice wine vinegar are ingredients I try to keep around. They take any Asian-inspired dishes to the next level and they never go bad. They are good for vinaigrette on salad or a stir fry. I have another dish to blog for you next week that uses them…stock up now!
I served them with a chipotle orange ginger barbecue sauce. They were a hit!