Spring Rolls
Meal: 140 cal Protein: 4 g Carbs: 17 g Fat: 17 g
Serving size 1 Roll 140 cal Protein: 4 g Carbs: 17 g Fat: 17 g
Ingredients
- ½ Lb Ground Pork
- 1 C Napa Cabbage , shredded
- ¼ C Carrot , shredded or matchsticks
- 2 Green Onions , sliced
- 2 Tbsp Cilantro , chopped
- 1-2 Tbsp Oyster Sauce
- 1 Tbsp Gingerroot , grated
- 1 Tbsp Garlic , minced
- 1 Tbsp Gochujang
- 1 Tsp Sesame Oil
- 1 Tbsp ArrowRoot
- 1 Tbsp Water
- 12 (7" Square) Spring Roll Wrappers
- 2-4 Tbsp Avocado Oil
Directions
- Preheat oven to 425F. Parchment line a baking sheet.
- Heat saute pan over Medium. When hot, add pork and cook until no pink is left and the outside has some crispy bits.
- In a medium bowl, mix together pork, cabbage, carrot, onions, and cilantro.
- In a separate small bowl, mix Oyster Sauce, Ginger, Garlic, Gochuchang, and Sesame Oil. Add to bowl with pork mixture.
- In a third bowl, mix arrowroot and water together and set aside.
- Place 1 Tbsp of pork mixture in the corner of one wrapper placed on a diagonal on the counter. Lift corner closest to you and roll over the top of the mixture.
- Wrap like a burrito, tucking and rolling.
- On the final corner, use your finger to apply a small amount of arrowroot and seal the spring roll. Arrange rolls in a single layer on a parchment lined baking sheet.
- Using a pastry brush, apply small amount of oil to each spring roll. Place in oven and bake for 20 minutes, flipping at the halfway point.
