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Pork Spring Rolls With Mango Dipping S..

Provided by Woman's Day

  • Saved by 7 people
  • Viewed 76 Times
  • Shared 4 Times
  • Prep: 50 mins
  • Cook:
  • Ready in: 1 hr., 10 mins
  • Serves:

Ingredients

  • Filling:
  • 8 ounces cooked pork, torn in shreds  (2 cups)
  • 1 cup finely shredded green cabbage
  • 1/4 cup finely shredded carrot
  • 2 scallions, thinly sliced
  • 2 tablespoons finely chopped cilantro leaves
  • 1/2 tablespoon dark Oriental sesame oil
  • 1/2 tablespoon oyster sauce
  • 2 teaspoons grated fresh gingerroot
  • 11/2 teaspoons minced garlic
  • 1 teaspoon Chinese chili sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 12 spring-roll or egg-roll wrappers
  • 4 teaspoons vegetable oil
  • Mango Dipping Sauce:
  • 1/4 cup each mango jam or peach or apricot jam
  • 1/4 cup creamy Dijon mustard spread
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Cooking Instructions

Heat oven to 425°F.

Mix filling ingredients in a large bowl.

To assemble: Mix cornstarch and water in a small bowl. Put 1 heaping tablespoon pork mixture on each wrapper. Fold over both sides, then roll wrapper up tightly. Brush cornstarch mixture on open edge to seal. Arrange, with space between each, on an ungreased cookie sheet. Brush wrappers with oil.

Bake 20 minutes or until hot.

MANGO DIPPING SAUCE

In a small bowl, mix 1/4 cup each mango jam or peach or apricot jam and 1/4 cup creamy Dijon mustard spread. Makes 1/2 cup.

No greasy finers when you serve these tasty appetizers.  They're baked instead of deep-fried.

Nutritional Information per Serving

Calories 416  Fat 17g  Saturated fat 0  Cholesterol 42mg  
Sodium 614mg  Carbohydrate 51g  Fiber 0  

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Recipe Location

This recipe has been added to the following public cookbooks:
New Year's Appetizers, billys notable cooking

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