These Vietnamese Spring Rolls are my all time favourite and this was my mom’s recipe. They are a crowd pleaser and great as appetizers at your next party. Vietnamese Spring Rolls are traditionally deep fried but I decided to make them healthier by baking them. They actually turned out very crispy!
This recipe makes 50 medium rolls
Note: you don’t have to bake them all at once, in fact they’re better served freshly baked! So you can put them in freezer bags and freeze up to a month.
600 g taro, shredded
1 large carrot, shredded
1/2 large onion, minced
6 garlic cloves, minced
600 g lean ground pork (can substitute with chicken or beef)
2 large egg whisked (save 1/4 of an egg wash for wrapping)
Salt and pepper to taste
1 package of spring roll pastry
2 TBSP Coconut oil, melted for brushing
1. Preheat oven to 425 degrees.
2. Brush melted coconut oil all over rolls and lay them on parchment paper (make sure they’re not touching each other).
3. Bake for 20 mins on one side. Then flip over with a tong and bake for another 15 mins.
4. Serve immediately.