Pork Spring Rolls recipe

Preparation Time: 30 minutes | Cooking Time: 20 minutes

These crispy spring rolls are baked rather than fried, cutting out a lot of the fat. They've got bags of flavour - they're crisp on the outside and soft, tender and delicious on the inside. Feel free to add more chilli as desired.


  • 225g minced pork
  • 1/2 carrot
  • 4 cabbage leaves
  • 3 spring onions
  • Small handful freshly chopped coriander
  • 2 tsp. each minced ginger and garlic
  • 1 tsp. oyster sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. crushed dried chilli flakes
  • 12 spring roll wrappers
  • Oil


  1. Preheat oven to 220C. Place pork minced into a frying pan and fry until browned but not longer pink. Drain of any excess fat. Leave to cool. Finely dice the carrot, cabbage and spring onions. In a bowl, combine the pork, carrot, cabbage, spring onions, coriander, ginger, garlic, oyster sauce, sesame oil and dried chillies.

  2. Spoon 1 tbsp. of filling onto each spring roll wrapper. Roll up and tuck in the ends to seal. Brush the edges of the wrapper with water to seal.

  3. Place spring rolls onto a baking tray. Drizzle with a little oil. Bake for 20 minutes, turning halfway through cooking, until lightly browned.

For extra crunch, try adding some fresh peas or sweetcorn to the pork filling. Recipe makes 12 spring rolls.

Recipe Details:

  • Author: Laura Young.
  • Published:

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