Baked Pork Spring Rolls
We make them every week.
I use 1 TBS Oyster sauce and 1tsp soy. I use Sriracha for the Chili sauce. To increase protein I add bean thread noodle and two eggs, with a shot of Sriracha, cooked as a thin omelet and cut into strips.
We eat 3, with some rice and salad, so we get two meals. If we made more to freeze, I doubt if I would eat anything else:)
My wife uses a commercial spring roll sauce and I make a sauce of i part cranberry sauce,1 1/2 parts white vinagar a splash of soy and Sriracha to taste. Heat sauce to blend.
2 users found this review helpful
Oct. 9, 2011