Baked Pork Spring Rolls

Fried foods are tasty but they are not good for your heart or for your poker game. The last thing you want when playing poker with your friends is to have someone get grease all over the cards and the poker chips, it causes them to stick together, it can ruin the deck and it is no fun to have to stop the game and clean or replace the cards.

So what I recommend is that before your next poker game try to think of some recipes that will help the game along and not bring the game to a halt.

Pizza is a popular poker food, except at my game. Pizza is a big hassle unless you order it before the other players arrive, because no one ever wants the same toppings, and once the game starts your friends will be constantly getting up to get another slice.

This is why the foods I make are usually bite size and the kinds of things you can pick up, eat and put sown without messing up your fingers.

I have a friend Dave who is one of the players at my regular Friday night game, when he hold the game at his house he likes to serve burgers and dogs, but he does not serve the food while we are playing we will take a half hour break eat and then clean up and go back to eating. I am not a fan of this method all it really does is allow us to play less hands of cards, and that is time I could be winning their money.

Original recipe yield: 12 servings
PREP TIME: 25 Min
COOK TIME:20 Min
READY IN 45: Min

INGREDIENTS

1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chili sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown.
Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chili sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers.
Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,