Pork Spring Rolls Recipe

Served as a main dish or as a hearty appetizer, this pork Spring rolls recipe is a guaranteed crowd pleaser.

Delicious & Hearty Pork Spring Rolls

Years ago, our mom starting making these delicious pork Spring rolls for gatherings with family and friends. Vegetables, rice noodles and pork meat all wrapped together in a thin pastry and fried to perfection for a crispy outer shell and soft, tasty filling. And lucky for us as it is one of those dishes we enjoy savoring.

Pork Spring Roll Ingredients

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These proportions make 40 pieces.

• 3 lbs ground pork
• 2 tbsp salt
• 1 tbsp ground pepper
• 1 cup soya sauce
• ½ cup worcester sauce
• 3 cups of rice stick noodles, approx. 100grams
• 3-4 large carrots, shredded
• 2 cups cooking onions, finely chopped
• 3-4 green onions, chopped (optional)
• 1 lb bean sprouts (if using frozen sprouts, do not thaw fully before adding to the mixture)
• Spring roll wrapper, large size 400g
• 1 egg, beaten
• Canola oil for deep frying, as needed

How to Make Spring Rolls with a Pork Filling:

Prep-work

Place ground pork, salt, pepper, soya sauce and worcestershire sauce in a stand mixer and using the flat beater attachment, blend together.

In the meantime, soak rice noodles in a bowl of hot water for 10 minutes. Afterwards, strain the noodles and cut them into 2” long strands.

Add the noodles, carrots and onions to the meat mixture and blend together. 

Lastly, add the bean sprouts and mix only until combined, avid over mixing.

Assembly

Peel apart the wrapper layers and place them on a flat surface for assembling the rolls.

Take 2 tbsp full of mixture and place it on top of the pastry towards the bottom center. Begin by folding the sides inwards and then starting rolling upwards as shown.

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When close to the top edge, dip it into a bowl of beaten egg to seal the edges.

Cooking

Place enough oil into a deep frying pan to submerge half the thickness of the Spring rolls while cooking. Heat the oil on medium setting.

Cooking Tip: We prefer to use canola oil as vegetable oil tends to be more greasy.

When the oil is hot (it’ll begin to sizzle); add the spring rolls into the hot oil. 

Let them cook for 7 minutes on one side.

Turn spring rolls on to the other side and cook for another 7 minutes.

The pastry will turn a golden brown color. Remove from the pan and place on a paper towel lined tray to absorb oil. Place additional sheets of paper towels between each layer of spring rolls. Continue cooking remaining pieces until all Spring rolls are made.

Remove paper towels before serving. Spring rolls are best served hot and fresh. They can be reheated and served as leftovers but pastry will not be as crispy the next day.

Enjoy Spring Rolls Next To These Sidedishes

• Swiss chard and potatoes
• Dill pickle potato salad
• Non-creamy pasta salad

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