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- Baked Pork Spring Rolls with Blueberry Dipping Sauce
Salads & Appetizers
BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks
Baked Pork Spring Rolls with Blueberry Dipping Sauce
Baked Pork Spring Rolls with Blueberry Dipping Sauce
Ingredients
- 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
For Dipping Sauce
- 1 cup (150 g) B.C. 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
Directions
1. Pre heat oven to 350°F/160°C. Grease an 8” x 14” non-stick cookie sheet with oil.
2. Thaw spring roll pastry sheets, keeping covered in a damp clean towel.
3. In a large bowl, mix the raw ground pork, green onion, ginger, garlic, hoisin sauce, soy sauce, chili paste, rice vinegar and pepper.
4. Lay a sheet of spring roll wrapper on a clean flat surface., and 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.
5. Place on an oiled cookie sheet, seam side down and brush generously with grapeseed oil.
6. Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-60 minutes until golden grown.
7. Remove from cookie sheet immediately to avoid sticking. 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. Stir in the lime juice and cilantro.