4 for People

• 2 pounds of ground pork
• 1 quart finely shredded cabbage
• 1 cup finely shredded carrot
• 8 green onions, thinly sliced
• 8 tablespoons chopped fresh cilantro
• 8 teaspoons grated fresh ginger root
• 2 tablespoons oyster sauce
• 2 tablespoons minced garlic
• 4 teaspoons chile sauce
• 2 teaspoons sesame oil
• 4 tablespoons cornstarch
• 4 tablespoons water
• 48  spring roll wrappers
• 16 teaspoons vegetable oil

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.
3. Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.
4. Mix cornstarch and water in a small bowl.
5. Place about 1 tablespoon of pork mixture into the center of a wrapper. Roll wrapper around pork, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Repeat to make the remaining spring rolls.
6. Place spring rolls seam-side down, onto the prepared baking sheet. Brush with vegetable oil.
7. Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.