Pork Spring Rolls with Blueberry Sauce

Credit: 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

Ingredients

Spring Rolls:

• 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

Dipping Sauce:

• 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

Instructions

Spring Rolls:

1. Pre-heat oven to 350°F/160°C.
2. Grease an 8” x 14” non-stick cookie sheet with oil.
3. Thaw spring roll pastry sheets, keeping covered in a damp clean towel.
4. In a large bowl, mix the raw ground pork, green onion, ginger, garlic, hoisin sauce, soy sauce, chili paste, rice vinegar and pepper.
5. Lay a sheet of spring roll wrapper on a clean flat surface.
6. 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.
7. Place on an oiled cookie sheet, seam side down and brush generously with grapeseed oil.
8. Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-60 minutes until golden brown.
9. Remove from cookie sheet immediately to avoid sticking.
10. Serve with tangy blueberry dipping sauce.

Dipping Sauce:

1. In a sauce pan bring blueberries, honey and chili paste to a simmer and allow to cook for 10-15 minutes.
2. Cool the mixture and then puree in a blender until smooth.
3. Stir in the lime juice and cilantro.

Courtesy of the BC Blueberry Council