Savoury pork spring rolls get blue­berry sauce boost

Calgary Herald - Calgary Herald New Condos - - Weekend Life - NATALIE MACLEAN


500 g

50 mL

15 mL

15 mL

30 mL

10 mL

5 mL

5 mL

5 mL

2 mL 50 mL 15 mL

15 mL

15 mL

For a tasty snack or ap­pe­tizer, try these baked pork spring rolls with tangy blue­berry dip­ping sauce.

If fresh blue­ber­ries aren’t avail­able, use frozen.

(1 lb) lean ground pork (1/4 cup) sliced green onions (1 tbsp) minced gin­ger

(1 tbsp) minced gar­lic

(2 tbsp) hoisin sauce

(2 tsp) soy sauce (1 tsp) chili paste (such as Sam­bal Oelek)

(1 tsp) rice vine­gar

(1 tsp) ground pep­per

(1/2 tsp) salt wheat-based spring roll pas­try sheets (20 by 20 cm/8 by 8 inches), thawed 50 mL (1/4 cup) grape­seed oil

Dip­ping Sauce 250 mL (1 cup) blue­ber­ries,

fresh or frozen (1/4 cup) honey (1 tbsp) chili paste

(1 tbsp) lime juice (1 tbsp) chopped fresh cilantro Heat oven to 180 C (350 F). Grease a 20-by-36-cm (8-by-14inch) non-stick bak­ing sheet with oil.

Thaw spring roll pas­try sheets, keep­ing cov­ered with a damp clean towel.

In a large bowl, mix ground pork, green onions, gin­ger, gar­lic, hoisin sauce, soy sauce, chili paste, rice vine­gar, pep­per and salt.

Lay a sheet of spring roll wrap­per on a clean sur­face. Place 30 to 45 mL (2 to 3 tbsp) of the pork mix­ture on top third of the wrap­per sheet and roll, fold­ing the ends to form an 9-cm (3.5-inch) roll.

Place on oiled bak­ing sheet, seam side down, and brush gen­er­ously with grape­seed oil. Bake on oven’s mid­dle rack for 45 to 60 min­utes un­til golden brown.

Re­move from bak­ing sheet im­me­di­ately to avoid stick­ing. Serve with dip­ping sauce.

Blue­berry Dip­ping Sauce: In a saucepan, bring blue­ber­ries, honey and chili paste to a sim­mer and cook for 10 to 15 min­utes. Let mix­ture cool, then puree in a blender un­til smooth. Stir in lime juice and cilantro.

Makes 12 serv­ings.

BC Blue­ber­ries/tracey Kusiewicz

Baked pork spring rolls with tangy blue­berry dip­ping sauce.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.