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| Baked Spring Rolls (Gluten Free) |
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½ pound ground pork |
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1 cup finely shredded cabbage |
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¼ cup finely shredded carrot |
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2 green onions, thinly sliced |
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2 tbsp. chopped fresh cilantro |
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½ tsp. sesame oil |
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½ tsp Thai Kitchen Fish Sauce |
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2 tsp. fresh grated ginger root |
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1 ½ tsp minced garlic |
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1 tsp. chile sauce |
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1 tbspl. cornstarch |
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1 tbsp. water |
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1 16 oz. package spring roll wrappers |
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4 tsp. vegetable oil |
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Preheat oven to 425 degrees. |
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Brown pork, remove from heat and drain well. |
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Mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, fish sauce, ginger, garlic, and chile sauce. |
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Mix cornstarch and water in a small bowl. Soak spring roll wrappers in a bowl of water until pliable. Place approximately 1 tablespoon of the pork mixture in the center of the wrappers. Roll wrapper around the mixture, folding edges inward to close. |
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Moisten finger in the cornstarch and water mixture and brush wrapper seams to seal. |
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Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. |
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Bake in a preheated oven 20 minutes, until hot and lightly browned. For crisper spring rolls turn once after 10 minutes. |
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| | Gluten Free Spring Rolls |
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recipe from: Featured at Gooseberries Gluten Free Classes 2007
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