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Pork Spring Rolls With Mango Dipping Sauce

  • 6servings
  • 120minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) (2 cups)

  2. cooked pork , torn in shreds

  3. 1 cup(s) finely shredded green cabbage

  4. 1/4 cup(s) finely shredded carrot

  5. 2 scallions , thinly sliced

  6. 2 tablespoon(s) finely chopped cilantro leaves

  7. 1/2 tablespoon(s) dark Oriental sesame oil

  8. 1/2 tablespoon(s) oyster sauce

  9. 2 teaspoon(s) grated fresh gingerroot

  10. 1 1/2 teaspoon(s) minced garlic

  11. 1 teaspoon(s) Chinese chili sauce

  12. 1 tablespoon(s) cornstarch

  13. 1 tablespoon(s) water

  14. 12 spring-roll or egg-roll wrappers

  15. 4 teaspoon(s) vegetable oil

  16. Mango Dipping Sauce (recipe follows)

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F.

  2. Mix filling ingredients in a large bowl.

  3. To assemble spring rolls: 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. 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.

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