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1
Preheat oven to 375u00b0F.
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2
Spray sheet pan with nonstick cooking spray and set aside.
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3
Heat oil over medium heat and add onion and cook 2-3 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
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4
Add pork, tamari and white pepper to onion mixture and cook, breaking up into small pieces with a wooden spoon, until pork is cooked through, 5-7 minutes. Add carrots and snap peas and toss to coat.
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5
Place water in a shallow dish that is wide enough to fit rice paper. One at a time, soak rice paper in water until pliable, 15-20 seconds, then remove to a clean surface. Fill center of rice paper with about 1 Tbsp. of pork mixture and top with a few shredded carrots and sliced snap peas. Fold bottom to meet top, covering filling, then fold sides in and roll to top, like a burrito. Transfer to prepared sheet pan and repeat with remaining rice paper and filling. (Pro Tip: Avoid soaking the rice papers for more than 20 seconds or they will become to fragile and tear.)
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6
Brush each spring roll with olive oil, evenly coating all sides.
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7
Transfer sheet pan to oven and bake 10-12 minutes.
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8
Remove sheet pan from oven, flip spring rolls over, and return to oven for another 10-12 minutes. When done, pork will reach 165u00b0F and spring rolls will be translucent and slightly golden on top.
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9
Check to see that spring rolls are done. Remove from oven or add time as needed.
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10
Serve immediately.
