Pork Spring Rolls with Blueberry Sauce
Image by BC Blueberry Council
Baked spring rolls with blueberry dipping sauce make for a delicious party starter
Serve these easy baked spring rolls with a delicious homemade blueberry dipping sauce
Makes 12 spring rolls with 2/3 cup dipping sauce
- 1 lb, 450 g, lean ground pork
- ¼ cup, 30 g, green onion, sliced
- 1 tbsp, 10 g, ginger, minced
- 1 tbsp, 10 g, garlic, minced
- 2 tbsp, 30 ml, hoisin sauce
- 2 tsp, 10 ml, soy sauce
- 1 tsp, 5 ml, chili paste (Sambal Oelek)
- 1 tsp, 5 ml, rice vinegar
- 1 tsp, 5 ml, pepper
- ½ tsp, 2.5 ml, salt
- 12 wheat-based spring roll pastry sheets – 8 x 8”, thawed
- ¼ cup 60 ml Grapeseed oil
- 1 cup, 150 g, BC blueberries - fresh or frozen
- ¼ cup 60 ml honey
- 1 tbsp 15 ml chili paste (Sambal Oelek)
- 1 tbsp 15 ml lime juice
- 1 tbsp 15 ml cilantro – fresh, chopped
- Pre-heat oven to 350°F/160°C.
- Grease an 8” x 14” non-stick cookie sheet with oil.
- Thaw spring roll pastry sheets, keeping covered in a damp clean towel.
- In a large bowl, mix the raw ground pork, green onion, ginger, garlic, hoisin sauce, soy sauce, chili paste, rice vinegar and pepper.
- Lay a sheet of spring roll wrapper on a clean flat surface.
- Place 2-3 tablespoons of the pork mixture in top third of the wrapper sheet and roll, folding the ends in to form a 3.5” roll.
- Place on an oiled cookie sheet, seam side down and brush generously with grapeseed oil.
- Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-60 minutes until golden brown.
- Remove from cookie sheet immediately to avoid sticking.
- Serve with tangy blueberry dipping sauce.
- In a sauce pan bring blueberries, honey and chili paste to a simmer and allow to cook for 10-15 minutes.
- Cool the mixture and then puree in a blender until smooth.
- Stir in the lime juice and cilantro.
Courtesy of the BC Blueberry Council