Baked Spring Rolls

By Malaysian Chinese Kitchen · 75 min

Ingredients

Instructions

1. Peel the jicama and grate it finely, then grate the carrots the same way.
2. Mix the ground pork with the soy sauce and ground pepper in a bowl.
3. Heat the oil in a wok or large pan and cook the seasoned pork for 3 minutes.
4. Add the onion and garlic and cook for 2 more minutes.
5. Add the grated jicama, carrots and cabbage and stir until well mixed.
6. Season with the salt and pepper and cook for about 5 minutes. Turn off the heat and stir in the green onions.
7. Drain the filling in a metal colander set over a shallow bowl, then let it cool.
8. Place a wrapper with a point facing you and spoon 2 to 3 tablespoons of filling onto it.
9. Fold the point over the filling, then fold in the left and right sides.
10. Brush the remaining edges with a little water, then roll up and seal. Lay the rolls on a plate in one layer and repeat with the rest.
11. Preheat the oven to 425°F (220°C).
12. Spray the rolls with cooking spray, then set them on a wire rack over a baking tray, sprayed side down, and spray the tops again.
13. Bake for 25 to 30 minutes, then serve right away.

Summarized from Malaysian Chinese Kitchen's video. Watch it for the details.

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GarlicOnionScallionCarrotCabbageGround porkSpring roll wrapperJicama