oven-baked barbecue pork

and cabbage spring rolls

  • 100g store-bought Chinese barbecue pork, thinly sliced
  • 1 tablespoon hoisin sauce
  • 1 cup (80g) shredded wombok (Chinese cabbage)
  • sea salt flakes
  • 8 Peking duck pancake wrappers, thawed+
  • 1 egg, lightly beaten
  • 1 tablespoon vegetable oil
  • cracked black pepper, micro (baby) purple shiso leaves and pickled chilli, to serve
  1. Preheat oven to 240°C (475°F). Place the pork, hoisin sauce, wombok and salt in a medium bowl and mix to combine. Place the pancakes on a clean surface. Divide the cabbage mixture between the pancakes. Brush the edge with egg, fold 2 ends in and roll to enclose. Place, seam-side down, on an oven tray lined with non-stick baking paper. Brush with the oil and cook for 12–15 minutes or until golden and crisp. Sprinkle with pepper and shiso, and serve with pickled chilli. Serves 8.

+ Peking duck pancake wrappers are available in the freezer section of Asian grocers.

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