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nonstick cooking spray extra-virgin olive oil red onion garlic ginger ground pork tamari white pepper carrots peas water rice extra-virgin olive oil
Viewed: 7 - Published at: 6 years agoIngredients
- nonstick cooking spray
- 1 tablespoon extra virgin olive oil for vegetables
- 1/2 cup red onion small diced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 pound ground pork
- 1 tablespoon tamari
- 1/4 teaspoon white pepper
- 2 carrots shredded
- 1/4 pound snap peas sliced thin, lengthwise
- 1/4 cup water
- 10 rice paper wrappers
- 1 tablespoon extra virgin olive oil for rolls
Method
- Preheat oven to 375°F.
- Spray sheet pan with nonstick cooking spray and set aside.
- Heat oil over medium heat and add onion and cook 2-3 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
- Add pork, tamari and white pepper to onion mixture and cook, breaking up into small pieces with a wooden spoon, until pork is cooked through, 5-7 minutes. Add carrots and snap peas and toss to coat.
- Place water in a shallow dish that is wide enough to fit rice paper. One at a time, soak rice paper in water until pliable, 15-20 seconds, then remove to a clean surface. Fill center of rice paper with about 1 Tbsp. of pork mixture and top with a few shredded carrots and sliced snap peas. Fold bottom to meet top, covering filling, then fold sides in and roll to top, like a burrito. Transfer to prepared sheet pan and repeat with remaining rice paper and filling. (Pro Tip: Avoid soaking the rice papers for more than 20 seconds or they will become to fragile and tear.)
- Brush each spring roll with olive oil, evenly coating all sides.
- Transfer sheet pan to oven and bake 10-12 minutes.
- Remove sheet pan from oven, flip spring rolls over, and return to oven for another 10-12 minutes. When done, pork will reach 165°F and spring rolls will be translucent and slightly golden on top.
- Check to see that spring rolls are done. Remove from oven or add time as needed.
- Serve immediately.
