These spring rolls are the perfect combination of salty and sweet with a deliciously crispy and savoury bite complimented with a ginger-garlic sauce. The ideal appetizer for entertaining.
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Baking Time: 8 minutes
Makes 48
250 g lean Ontario Ground Pork
1 tsp (5 mL) each ground ginger and garlic powder
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) grated Ontario Carrots
1 cup (250 mL) Ontario Bean Sprouts
1 cup (250 mL) chopped Ontario Red Cabbage
Half pkg (454 g) phyllo pastry, thawed according to package directions
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) sliced Ontario Chives
Dipping Sauce:
1 clove Ontario Garlic, chopped
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) water
1 tbsp (15 mL) Ontario Honey
2 tsp (10 mL) sesame oil
1/2 tsp (2 mL) ground ginger
In large nonstick skillet, over medium-high heat, cook pork, stirring constantly to break meat up, until pork is lightly browned, 8 to 10 minutes. Stir in 1 tsp (5 mL) ginger, garlic, salt and pepper. Stir in carrots, bean sprouts and cabbage; cook for 2 minutes or until vegetables are softened. Remove from heat; set aside.
Gently unroll the phyllo pastry and place 1 sheet of phyllo pastry on parchment paper, brush with some of the oil. Continue with oil and phyllo until you have 5 sheets layered. Cut into 2-inch (5 cm) squares and gently press into the bottom of greased mini muffin tin, to make a cup. Bake in 375°F (190°C) oven for 8 minutes or until cups are crisp and golden brown. Transfer to cooling rack. Repeat to make 48 cups in total.
Dipping Sauce: In small bowl whisk together garlic, soy sauce, water, honey, sesame oil and ginger.
Fill each baked phyllo cup with 1 tbsp (15 mL) of the pork filling, sprinkle with chives and drizzle with some of the dipping sauce. Serve with remaining dipping sauce.
Nutritional Information:
1 Appetizer
PROTEIN: 1 gram
FAT: 2 grams
CARBOHYDRATE: 3 grams
CALORIES: 34
FIBRE: 0 grams
SODIUM: 95 mg
