Oven-baked Spring Rolls

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Ingredients

6 large	spring roll pastry sheets, frozen
300 g	beef mince
	salt and pepper
2 tbsp	ginger, grated
1 tbsp	garlic, chopped
1 tsp	chillies, chopped
1	red onion, chopped
2	spring onions, chopped
5 leaves	Chinese cabbage, shredded
2	carrots, grated
150 g	soy bean sprouts
2 tbsp	soy sauce
1 tbsp	Chinese rice wine or dry sherry
	sugar
1 tbsp	spicy chilli sauce
2 tbsp	oil
2 tbsp	sesame oil

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: easy / Calories per portion: n/a

Defrost the spring roll pastry sheets.

In a wok heat the oil. Fry the mince until brown and crumbly. Add the ginger, garlic, chillies and the onion. Fry for 3-4 minutes. Stir in the spring onions, cabbage, carrots and the sprouts. Cook for 1-2 minutes. Drain to remove the oil from frying.

Stir in the chilli sauce and the rice wine. Season to taste with soy sauce, pepper and sugar. Set aside and let cool.

Spread the pastry sheets with the mince mixture. Fold the pastry over the filling to spring rolls.

Place the rolls side by side onto a lined baking tray. Brush the rolls with sesame oil. Bake in the preheated oven at 200°C for 15-20 minutes or until the spring rolls are golden and crispy.

Serve with sweet and sour Asia sauce and soy sauce.