Baked Pork Spring Rolls

    Baked Pork Spring Rolls


    335 people made this

    About this recipe: An exciting blend of pork, vegetables and spices, sealed inside spring roll wrappers, then baked until crisp. Delicious and crunchy without deep frying! A great party nibble guaranteed to impress guests.

    Serves: 12 

    • 225g (8 oz) minced pork
    • 75g (2 oz) finely shredded cabbage
    • 30g (1 oz) finely shredded carrot
    • 2 spring onions, thinly sliced
    • 2 tablespoons chopped fresh coriander
    • 1/2 teaspoon sesame oil
    • 1/2 tablespoon oyster sauce
    • 2 teaspoons grated ginger root
    • 1 1/2 teaspoons minced garlic
    • 1/2 teaspoon crushed chillies, such as Schwartz
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • 12 spring roll wrappers
    • 2 dessertspoons vegetable oil

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 220 C / Gas mark 7.
    2. Place pork in a medium frying pan. Cook over medium high heat until evenly brown. Remove from heat and drain excess fat.
    3. In a medium bowl, mix together pork, cabbage, carrot, spring onion, coriander, sesame oil, oyster sauce, ginger, garlic and chillies.
    4. Mix cornflour and water in a small bowl.
    5. Place approximately 1 tablespoon of the pork mixture in the centre of each spring roll wrapper. Roll wrapper around the mixture, folding edges inward to close. Moisten fingers in the cornflour and water mixture, and brush wrapper seams to seal.
    6. Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven 20 minutes, until lightly browned. For crispier spring rolls, turn after 10 minutes.


    Spring roll wrappers are available at any Chinese or Asian supermarket.

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    Reviews in English (344)


    spring rolls are amazing!<3, a traditional chinese starter!  -  13 Dec 2010


    spring rolls are a good type of food if u are hungry  -  05 Jan 2017


    I love theese! I have made them now several times. Somtimes I add shrimp or chicken instead of pork. I add bean sprouts at times as well. I LOVE that they are baked, not fried, and still come out crispy! My only suggestion for others, is to make sure you get SPRING ROLL Wrappers, not the stuff that most grocerystores carry. The real oriental stores carry wrappers that are about 1/8 thinner than those you can get at the grocery. The thinner wrappers makes theese cook up just like a real spring roll. The thicker store bought wrappers, make for a less crisp, chewy srpingroll, although still GREAT! You can also bake theese, and then freeze them and have them for a quick snack. I always make about 100 when I make them! Oh and I had to add, instead of fussing with turning after 10 minuets. I set my oven to BROIL for hte last 10 min and lower the rack. This cooks them nicely on BOTH sides w/o the worry of turning!  -  26 Nov 2005  (Review from Allrecipes US | Canada)

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