12 wheat dough sheets for spring rolls, frozen - 20 x 20 cm
450 g lean minced pork
30 g spring onions, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 tbsp hoisin sauce
2 teaspoons soy sauce
1 tsp sambal oelek
1 tsp rice vinegar
½ tsp pepper and salt
60 ml grapeseed oil
150 g cultivated blueberries, fresh or frozen
60 ml honey
1 tbsp chili paste
1 tbsp lime juice
1 tbsp coriander leaves, chopped
Preparation
Preheat the oven to 160°C. Line an approx. 20 x 35 cm baking tray with baking paper. Thaw dough sheets and cover with a damp, clean towel.
Mix minced pork with spring onions, ginger, garlic, hoisin sauce, soy sauce, sambal oelek, rice vinegar, pepper and salt in a large bowl.
Lay out the dough sheets on a clean, flat surface and spread 2 - 3 tablespoons of seasoned minced pork into the top third of the dough sheet. Then wind the dough sheets into rolls and fold the ends.
Place the dough sheets with the folded edge down on the baking tray and brush with plenty of grape seed oil. Bake on the middle rack for approx. 50 minutes until the spring rolls are golden yellow.
Meanwhile, bring the blueberries, honey and chili paste to a boil in a pot and simmer for 10 - 15 minutes. Let the sauce cool and blend until smooth in a blender, then add lime juice and coriander.
Serve the spring rolls with the blueberry dip.
Here you can find some of the ingredients for the recipe
