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Pork Spring Rolls With Mango Dipping Sauce

  • 12servings
  • 70minutes
  • 416calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E
MineralsCopper, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Filling:

  2. 8 ounces cooked pork, torn in shreds (2 cups)

  3. 1 cup finely shredded green cabbage

  4. 1/4 cup finely shredded carrot

  5. 2 scallions, thinly sliced

  6. 2 tablespoons finely chopped cilantro leaves

  7. 1/2 tablespoon dark Oriental sesame oil

  8. 1/2 tablespoon oyster sauce

  9. 2 teaspoons grated fresh gingerroot

  10. 11/2 teaspoons minced garlic

  11. 1 teaspoon Chinese chili sauce

  12. 1 tablespoon cornstarch

  13. 1 tablespoon water

  14. 12 spring-roll or egg-roll wrappers

  15. 4 teaspoons vegetable oil

  16. Mango Dipping Sauce:

  17. 1/4 cup each mango jam or peach or apricot jam

  18. 1/4 cup creamy Dijon mustard spread

Instructions Jump to Ingredients ↑

  1. Heat oven to 425F.

  2. Mix filling ingredients in a large bowl.

  3. To assemble: Mix cornstarch and water in a small bowl. Put 1 heaping tablespoon pork mixture on each wrapper. Fold over both sides, then roll wrapper up tightly. Brush cornstarch mixture on open edge to seal. Arrange, with space between each, on an ungreased cookie sheet. Brush wrappers with oil.

  4. Bake 20 minutes or until hot.

  5. MANGO DIPPING SAUCE In a small bowl, mix 1/4 cup each mango jam or peach or apricot jam and 1/4 cup creamy Dijon mustard spread. Makes 1/2 cup.

  6. No greasy finers when you serve these tasty appetizers. They're baked instead of deep-fried.

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