Name: Oven-baked spring rolls
Cook time: 45 min
Total time: 45 min
Ingredients: 2 dried shiitake mushrooms; 2 teaspoon peanut oil; 1 green onion, sliced thinly; 1 clove garlic, crushed; 250 gram pork mince; 2 tablespoon finely chopped water chestnuts; 50 gram chinese cabbage, shredded finely; 1 teaspoon fish sauce; 2 teaspoon light soy sauce; 1 tablespoon oyster sauce; 24 spring roll wrappers; 1 egg, beaten lightly; Dipping sauce; 2 tablespoon chinese red wine vinegar; 2 tablespoon sweet chilli sauce

Ingredients

2 dried shiitake mushrooms

2 teaspoon peanut oil

1 green onion, sliced thinly

1 clove garlic, crushed

250 gram pork mince

2 tablespoon finely chopped water chestnuts

50 gram chinese cabbage, shredded finely

1 teaspoon fish sauce

2 teaspoon light soy sauce

1 tablespoon oyster sauce

24 spring roll wrappers

1 egg, beaten lightly

Dipping sauce

2 tablespoon chinese red wine vinegar

2 tablespoon sweet chilli sauce

Method

1.Place mushrooms in small heatproof bowl, cover with boiling water; stand 20 minutes, drain. Slice mushrooms thinly.

2.Meanwhile, heat oil in medium wok; stir-fry onion and garlic until onion softens. Add pork; stir-fry until browned and cooked through. Add mushrooms, water chestnuts, cabbage and sauces; stir-fry until cabbage wilts. Cool.

3.Preheat oven to moderately hot. Lightly oil oven trays.

4.Spoon filling onto centre of wrappers; brush edges with egg. Roll each wrapper on the diagonal to enclose filling, folding in sides after first complete turn. Place spring rolls on prepared trays, seam-side down; brush all over with remaining egg. Bake, uncovered, in moderately hot oven about 10 minutes or until browned lightly and crisp.

5.Make dipping sauce. Combine ingredients in small bowl.

6.Serve hot with dipping sauce.

The pork filling can be cooked and the dipping sauce made a day ahead. Store separately, covered, in the refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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