recipe: baked spring rolls

it was just the 2 of us for Easter this year so we did a quick/casual din as we were spending 90% of the day painting and doing housework. i had leftover cabbage from St. Paddys day - other than Irish stuff, the only thing i know that uses cabbage is egg rolls. and spring rolls are -kind- of Eastery (spring?) so we made that as an app. the Baked Pork Spring Rolls recipe from allrecipes.com was pretty well reviewed with minimal changes, so we went with that (really liked that they were baked too... the frying factor is part of the reason i have never tried to make egg/spring rolls before). 

ingredients list (makes 12 rolls):
- 1/2 lb ground pork
- 1 cup finely shredded carrot
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh cilantro
- 1/2 tsp sesame oil
- 1/2 tbsp oyster sauce (i subbed fish sauce)
- 2 tsp ginger root, grated
- 3 cloves garlic, minced
- 1 tsp chili sauce
- pinch salt
- 1 tbsp cornstarch
- 1 tbsp water
- 12 (7 inch square) spring roll wrappers
- 4 tsp vegetable oil

to make: preheat oven to 425 degrees. cook pork in a medium skillet over medium high heat until evenly brown, then remove from heat and drain any excess fat. in a medium bowl, mix pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic, chili sauce, and a pinch of salt.

mix cornstarch and water in a small bowl. place 1 tbsp of pork mixture into the center of a spring roll wrapper, then roll the wrapper around the mixture, folding the edges inward to close. brush the wrapper seams with the cornstach mixture to seal. repeat with remaining spring rolls.

place assembled spring rolls on a baking sheet, and brush all sides with vegetable oil. bake for 20 minutes until golden brown, turning once at the 10 minute mark.
***
really liked these - they do miss a little something for being baked and not fried (sadly, i just love the flavor of fatty fat fried things), but these were still very fresh and yummy just the same. i'd pop them a 6******.