Pork Spring Rolls
Crispy, golden, and packed with bold flavors, these Pork Spring Rolls make the ultimate appetizer or snack! Featuring a savory filling of seasoned ground pork, shredded cabbage, carrots, bean sprouts, and green onions, these delicious rolls are perfectly balanced with a hint of soy sauce and sesame oil. Each roll is carefully wrapped in a delicate spring roll wrapper and fried to perfection, offering a satisfying crunch with every bite. Ready in just 40 minutes, this recipe is ideal for parties, family gatherings, or a quick indulgent treat. Serve them warm with your favorite dipping sauces, like sweet chili or hoisin, for a crowd-pleasing dish that’s impossible to resist. Perfect for those craving authentic Asian flavors, these homemade Pork Spring Rolls deliver restaurant-quality goodness right from your kitchen.
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Recipe Information
Ingredients
- 500 g Ground pork
- 1 medium-sized Carrot
- 2 cups Green cabbage
- 1 cup Bean sprouts
- 2 stalks Green onions
- 3 cloves Garlic
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 20 sheets Spring roll wrappers
- 2 cups Vegetable oil (for frying)
Instructions
Finely shred the cabbage and carrot. Thinly slice the green onions. Mince the garlic. Set all prepared vegetables aside.
In a large skillet or wok, heat 1 teaspoon of sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the ground pork to the skillet and cook until no longer pink, breaking it up into small pieces with a wooden spoon. About 5-7 minutes.
Stir in the shredded cabbage, carrot, bean sprouts, and sliced green onions. Cook for 3-4 minutes, until the vegetables are softened.
Add soy sauce, salt, and black pepper to the mixture. Stir well to combine and cook for another 1-2 minutes. Taste and adjust seasoning if needed. Remove from heat and let cool completely.
Prepare a clean surface or cutting board and lay out one spring roll wrapper. Spoon 2 tablespoons of the pork filling in a horizontal line across the bottom third of the wrapper.
Fold the bottom edge of the wrapper tightly over the filling. Fold in the sides to enclose the filling, then roll the wrapper up to form a tight cylinder. Seal the edge with a dab of water. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep pan or wok over medium-high heat. Test the oil by dropping a small piece of wrapper into it; if it bubbles and sizzles, the oil is ready.
Carefully fry 3-4 spring rolls at a time, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
Remove the spring rolls from the oil and drain them on a paper towel-lined plate. Repeat with the remaining rolls.
Serve the pork spring rolls warm with dipping sauce of your choice, such as sweet chili sauce, soy sauce, or hoisin sauce.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
