Since last year’s kitchen accident when I burnt my face with hot oil, I am still reluctant to fry food in hot oil. I baked these Spring Rolls in the oven. You may prefer frying them. I believe fried ones taste better, but these baked ones are healthier, and it is much easier to clean up.

Makes

14 to 16 Rolls

Ingredients

250g Pork Mince
1 small piece Ginger *grated
100g Bamboo Shoot
1 small Carrot *about 100g
150g Cabbage
40g Dry Harusame Noodles (Bean Thread Noodles) *read ‘Method 1’
1/2 tablespoon Sesame Oil
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
1/2 to 1 teaspoon Sugar *optional
Salt & White Pepper
Spring Roll Wrappers
Oil for spraying OR brushing

Method
  1. It is difficult to cut Dry Harusame Noodles (Bean Thread Noodles). Soak then in water until softened, then cut into 5cm length.
  2. Cut all vegetables into thin strips.
  3. Heat Sesame Oil in a frying pan and cook Pork Mince. When Pork Mince changes colour, add Ginger and all vegetables, stir until soft.
  4. Add Oyster Sauce, Soy Sauce, Sugar, and Harusame Noodles (Bean Thread Noodles), and stir to combine. Add Salt and White Pepper as required, then set aside and cool.
  5. Preheat the oven to 220°C. Line a large baking tray with baking paper.
  6. Place 1 Spring Roll Wrapper on a flat surface with a corner facing you. Cover remaining wrappers with a dump tea towel to prevent them from drying out.
  7. Place some mixture across corner. Fold the corner over filling and roll up, fold in side corners, then roll up firmly to enclose. Wet the last corner with water and seal. Place on the prepared tray with the sealed side down. Repeat with remaining mixture.
  8. Spay OR brush Oil over the Spring Rolls and bake for 20 to 25 minutes OR until golden. Serve with Sweet Chilli Sauce OR your favourite sauce.