09/25/2012 01:01 EDT | Updated 11/25/2012 05:12 EST

Kick up savoury pork spring rolls a notch with tangy blueberry sauce

For a tasty snack or appetizer, try these baked pork spring rolls with tangy blueberry dipping sauce.

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

Dipping Sauce

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.