Baked spring rolls
60 min · 18 g protein · 221 cals / serving
Golden, shatter-crisp spring rolls packed with a juicy filling of lean pork, shiitake, cabbage, carrot and bean sprouts seasoned with ginger, garlic and oyster sauce. They bake on a tray with a light brush of oil instead of a deep-fry, and come with a tangy soy, vinegar and chilli dip.
Ingredients
Filling
- 1 tsp canola oil
- 10 1/2 oz pork loin fillet, raw, finely chopped, or lean ground pork
- 3 cloves garlic, minced
- 2 tsp ginger, minced
- 1 1/2 cups shiitake mushrooms, thinly sliced
- 5 cups cabbage, finely shredded
- 1 large carrot, in fine matchsticks
- 2 cups bean sprouts
- 3 green onions, sliced
- 1 tbsp oyster sauce
- 1 tbsp reduced sodium soy sauce
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1/4 tsp white pepper
Rolls
- 12 spring roll wrappers (20 cm / 8 in) wonton wrappers, thawed
- 1 tbsp liquid egg white, to seal
- 3/4 tsp canola oil, brushed or sprayed on thinly
Dipping sauce
- 2 tbsp rice vinegar
- 1 tbsp reduced sodium soy sauce
- 1 tbsp sweet chilli sauce
- 1 tbsp water
- 1/2 red chili pepper, finely sliced
Steps
- Heat the oil in a large wok or pan over high heat. Stir-fry the pork, breaking it up, for 3 minutes until no pink remains (145°F), then add the garlic and ginger for 30 seconds.
- Add the mushrooms, cabbage and carrot and stir-fry 3–4 minutes until wilted. Add the bean sprouts and green onions, then the oyster sauce, soy sauce, cornstarch, sesame oil and white pepper, and toss for a minute until the liquid thickens and clings. Spread on a tray and let it cool completely; tip off any juice that collects.
- Heat the oven to 425°F and line a baking sheet. Lay a wrapper with a corner pointing towards you, put a heaped spoonful of filling just below the middle, fold the bottom corner over, fold in the sides and roll up tightly, sealing the last corner with egg white. Repeat with the rest, and roll any leftover filling in extra wrappers.
- Set the rolls seam side down on the sheet and brush or spray them all over with the oil, a thin coat. Bake 20–25 minutes, turning once, until golden and crisp all over.
- Stir together the rice vinegar, soy sauce, sweet chilli sauce, water and chilli and serve with the hot rolls.
Good to know
Why must the filling be cold and dry?
Warm, wet filling steams the wrapper from the inside and splits it. Cool it fully and drain off the juices, and the rolls bake crisp.
Air fryer?
Yes: brush or spray the rolls and air-fry at 375°F for 10–12 minutes, turning halfway, in a single layer.
Can I freeze them?
Freeze the rolled, unbaked rolls on a tray, then bag them. Bake from frozen at 425°F for 30 minutes.
Alternative
Per
- Calories
- 118
- Protein
- (33%)
- 10 g
- Fat
- (15%)
- 2 g
- Carbohydrates
- (52%)
- 16 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 285 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1327 kcal goes into the pot and 1448 g of ingredients comes out as about 1125 g of food: 118 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.