Recipe by Inex Rebeka Palit
Perth-based travel food blogger Inexology has provided The Record magazine with a healthier alternative to the common fried spring roll. This recipe makes a hearty snack for the cooler months.
Serves: 4-6 people
Ingredients:
- 250g minced pork
- ¼ cup carrot, grated
- 1 cup cabbage, sliced
- 2 spring onions, thinly sliced
- 3 tbsps coriander leaves, chopped
- 2 tsps ginger, grated (optional)
- 1½ tsps garlic, chopped
- ½ tsp sesame oil (can be 1 tsp if you love sesame oil; otherwise, this can be omitted)
- ½ tbsp oyster sauce
- 1 tsp chilli sauce
- 1 pack of 12x18cm spring roll wrappers
- 1 tbsp cornflour
- 1 tbsp water
- 4 tsps vegetable or olive oil
Method:
- Preheat oven to 220°C.
- Cook minced pork over medium heat until evenly brown and drain.
- Pork mixture: in a bowl, mix together pork, cabbage, carrot, spring onions, coriander, sesame oil, oyster sauce, ginger, garlic, and chilli sauce.
- Mix together water and cornflour in a small bowl.
- Place one tablespoon of the pork mixture in the middle of the spring roll wrapper.
- Roll the wrapper around and folding in edges to close.
- Dip your finger into the cornflour and water mix, and run it around the edges to seal the spring roll.
- Arrange spring roll in one layer on a baking tray.
- Brush the spring roll with vegetable or olive oil.
- Bake for 20 minutes until lightly browned.
Social media savvy @inexology is a prominent Perth food enthusiast on Instagram and runs a travel blog: www.inexology.com
From page 30 of Issue 19: ‘Why Believe In God’ of The Record Magazine