If fresh blueberries aren't available, use frozen.
Pork Spring Rolls
500 g (1 lb) lean ground pork
50 ml (1/4 cup) sliced green onions
15 ml (1 tbsp) minced ginger
15 ml (1 tbsp) minced garlic
30 ml (2 tbsp) hoisin sauce
10 ml (2 tsp) soy sauce
5 ml (1 tsp) chili paste (such as Sambal Oelek)
5 ml (1 tsp) rice vinegar
5 ml (1 tsp) ground pepper
2 ml (1/2 tsp) salt
12 wheat-based spring roll pastry sheets (20 by 20 cm/8 by 8 inches), thawed
50 ml (1/4 cup) grapeseed oil
250 ml (1 cup) blueberries, fresh or frozen
50 ml (1/4 cup) honey
15 ml (1 tbsp) chili paste
15 ml (1 tbsp) lime juice
15 ml (1 tbsp) chopped fresh cilantro
Heat oven to 180 C (350 F). Grease a 20-by-36-cm (8-by-14-inch) non-stick baking sheet with oil.
Thaw spring roll pastry sheets, keeping covered with a damp clean towel.
In a large bowl, mix ground pork, green onions, ginger, garlic, hoisin sauce, soy sauce, chili paste, rice vinegar, pepper and salt.
Lay a sheet of spring roll wrapper on a clean surface. Place 30 to 45 ml (2 to 3 tbsp) of the pork mixture on top third of the wrapper sheet and roll, folding the ends to form an 9-cm (3.5-inch) roll.
Place on oiled baking sheet, seam side down, and brush generously with grapeseed oil. Bake on oven's middle rack for 45 to 60 minutes until golden brown.
Remove from baking sheet immediately to avoid sticking. Serve with dipping sauce.
Blueberry Dipping Sauce: In a saucepan, bring blueberries, honey and chili paste to a simmer and cook for 10 to 15 minutes. Let mixture cool, then puree in a blender until smooth. Stir in lime juice and cilantro.
Makes 12 servings.
Source: BC Blueberries.