Pork and Vegetable Spring Rolls

Pork and Vegetable Spring Rolls


333 people made this

Unlike normal spring rolls this recipe calls for them to be baked rather than fried, making the tasty pork and vegetable filling healthier without all the extra oil.


Serves: 12 

  • 250g ground pork
  • 1 cup finely sliced cabbage
  • 1/4 cup grated carrot
  • 2 spring onions, thinly sliced
  • 2 tablespoons chopped coriander leaves
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon oyster sauce
  • 2 teaspoons grated ginger
  • 1 1/2 teaspoons finely chopped garlic
  • 1 teaspoon chilli sauce
  • 1 tablespoon cornflour
  • 1 tablespoon water
  • 12 x 18cm square spring roll wrappers
  • 4 teaspoons vegetable oil

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Preheat oven to 220 degrees C.
  2. Place pork in a medium saucepan and cook over medium high heat until evenly brown. Remove from heat and drain.
  3. In a medium bowl, mix pork, cabbage, carrot, spring onions, coriander, sesame oil, oyster sauce, ginger, garlic and chilli sauce.
  4. Mix cornflour and water in a small bowl.
  5. Place about 1 tablespoon of the pork mixture in the centre of a spring roll wrapper. Roll wrapper around the mixture, folding in edges to close. Moisten fingers in the cornflour and water mixture and brush wrapper seam to seal. Repeat with remaining ingredients.
  6. Arrange spring rolls in a single layer on a medium baking tray. Brush with vegetable oil. Bake for 20 minutes, until hot and lightly browned. For crisper spring rolls, turn after 10 minutes.

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Reviews (1)


Very delicious. I made these for a Yum Cha/ Dim Sum restaurant my Hospitality class hosted at school and we got a lot of good feedback about them. We had made some fried and non-fried and people preferred the non-fried Pork and Vegetable Spring Rolls more. This recipe is very easy too make and does not take very long to prep. - 07 May 2015

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