Pork Spring Rolls

Since moving to Bluffton over 6 months ago we've been deprived of our occassional Asian fix.  Whether it be Chinese, Japanese, or Thai we just haven't found a restaurant that will satisfy our cravings.  Instead of hopping from mediocre restaurant to mediocre restaurant I decided to try my hand at spring rolls.  These are pretty basic since I didn't have fish sauce, fresh ginger, or cilantro on hand, but hey the kids probably wouldn't have eaten them with those ingredients anyway.  I also baked instead of fried to save on calories.  Bake at 425 for 20 minutes

Pork Spring Rolls
1 pkg Spring Roll papers
1 lb ground pork
1pkg Broccoli Slaw
1-2 T Soy Sauce
1-2 T Thai Sweet Chili Sauce (optional)

Directions

Brown ground pork in skillet with soy sauce.  Soak papers in water.  Arrange broccoli slaw and ground pork on paper, pour small amount of chili sauce and wrap papers folding sides in first and then roll tight.  Place on wire rack over cookies sheet.  Spray or brush spring rolls with oil and bake for 20 minutes or until brown and crispy.