Every now and then, I like to tip my hat to dishes from lands far afield, and today is no exception. I'm thinking about the Vietnamese tradition of spring rolls, you know, those delightful little parcels filled with all sorts of goodness. Oh, how they've traveled and nestled into the hearts of folks everywhere. Now, while this dish didn't spring up from the soils around here, that doesn't mean we can't add our own touch of homegrown charm. Today, we're going down the less-traveled road of baking rather than deep frying, a nod to keeping things light and wholesome, something my grandkids appreciate when they come visit. Baked Pork Spring Rolls—a little crisp on the outside, tender and full of flavor on the inside, are perfect for when you've got a hankering for something different, yet oddly familiar, like a story told in a new voice.
These spring rolls are dandy as a stand-alone snack, but if you're aiming to round out a meal, they partner up real nicely with a fresh, zesty cucumber salad or some steamed jasmine rice on the side. If you're feeling fancy, serve them with a variety of dipping sauces—sweet chili, hoisin, or a simple soy sauce works a treat.
Advertisement
Baked Pork Spring Rolls
Servings: Makes about 12 rolls
Ingredients:
- 1 pound ground pork
- 2 cups cabbage, finely shredded
- 1 cup carrot, grated
- 3 green onions, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 12 spring roll wrappers
- Olive oil, for brushing
- 2 cups cabbage, finely shredded
- 1 cup carrot, grated
- 3 green onions, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 12 spring roll wrappers
- Olive oil, for brushing
Directions:
1. Start by preheating your oven to 400°F (200°C). You’ll want it nice and hot for getting the spring rolls all golden and crisp.
2. In a large skillet over medium heat, cook your ground pork until it's no longer pink, breaking it up as it cooks. Be sure to drain any excess fat.
3. Toss in the shredded cabbage, grated carrot, green onions, and minced garlic into the skillet with the pork, and cook the mixture for a few minutes until the vegetables soften just a bit.
4. Stir in your soy sauce, sesame oil, ginger, and a pinch of salt and pepper, then cook the whole mix for another couple of minutes. Let it cool until it's just warm to the touch.
5. Lay out one spring roll wrapper like a diamond, and spoon about two tablespoons of the pork mixture onto the wrapper, positioning it near the bottom corner.
6. Fold up that bottom corner, tuck in the sides, and gently roll it up snugly. If the wrapper needs a little convincing to stay closed, dab a touch of water on the edge. Repeat this with the remaining wrappers and filling.
7. Place your rolls seam side down on a baking sheet lined with parchment paper. Give 'em a loving brush with some olive oil for that perfect golden crust.
8. Bake in your preheated oven for about 20-25 minutes, or until they're crisp and golden brown, turning them halfway through so they brown all over like an August tan.
Variations & Tips:
- If pork ain't your thing or you're looking for a lighter option, ground chicken or turkey steps in just fine.
- Vegetarians out there can replace that pork with a mix of chopped mushrooms, tofu, and a handful of beansprouts for a different take.
- Don’t have sesame oil? While it adds a marvelous depth, in a pinch, you can use vegetable oil with a bit more seasoning.
- If you’re for want of a crunchier texture, you can spray or lightly brush the rolls with a bit more olive oil before you flip them over in the oven.
- And remember, the trick to a good spring roll is not to overfill; keep it modest, so the roll can close properly without any fuss.
- If pork ain't your thing or you're looking for a lighter option, ground chicken or turkey steps in just fine.
- Vegetarians out there can replace that pork with a mix of chopped mushrooms, tofu, and a handful of beansprouts for a different take.
- Don’t have sesame oil? While it adds a marvelous depth, in a pinch, you can use vegetable oil with a bit more seasoning.
- If you’re for want of a crunchier texture, you can spray or lightly brush the rolls with a bit more olive oil before you flip them over in the oven.
- And remember, the trick to a good spring roll is not to overfill; keep it modest, so the roll can close properly without any fuss.
Advertisement
And there you have it, from my heart to your home, a dish with a tale that spans oceans and yet feels right at home on a Midwestern table. Enjoy, and remember, every meal is a chapter in the story of our lives.