Oven Baked Barbecue Pork Cabbage Spring Rolls | Donna Hay

Ingredients

• 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