Rice Paper Oven Baked Spring Rolls

These are a great appetizer I like to make for small gatherings. They are not as crunchy as deep fried spring rolls but they are very tasty.

INGREDIENTS

1 (400 gram) package rice paper

2 pounds ground pork

3 cups Chinese cabbage, thinly shredded

1 cup carrot, thinly shredded

1/4 cup fresh parsley, chopped

3 cloves garlic, pressed

8 scallions, thinly chopped

2 tablespoons fresh ginger grated

2 tablespoons GF black bean sauce

2 teaspoons dark sesame oil

2 teaspoons GF Sriracha sauce

Cooking oil, for brushing

DIRECTIONS

Preheat oven to 425 degrees Fahrenheit.

Line a baking sheet with parchment paper.

In a saucepan, cook the ground pork until no longer pink and cooked through.

Stir in the remaining ingredients except for cooking oil and spring roll wrappers.

Wet two clean tea towels and place rice paper in between to moisten one at a time, until flexible.

Place about 1 1/2 tablespoons of the mixture in center of paper.

Fold two ends about 1/4 way up the meat, then roll the sides over like a cigar; brush with cooking oil.

Place the spring rolls seam side down on the baking sheet.

Bake for 20 to 25 minutes, turning every ten minutes, until lightly browned.

Serve with Asian chili sauce for dipping.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.