Baked Pork Spring Rolls Recipe

Quick & Easy Spring Rolls Are The Best

You may be more familiar with steamed or fried egg rolls, but you will like these simple baked pork spring rolls. Finally, the days are starting to get longer. And while many people don’t like the artificiality of Daylight Savings Time, I appreciate that Ben Franklin came up with it.

Having more daylight in the afternoons and evenings is invigorating, and I tend not to feel rushed since we’re not eating dinner in the dark.

While I am a fan of the rich stews, braises, and thick soups of winter, I know they will be waiting for me in the fall. I look forward to lighter fare featuring fresh young spring vegetables and bright flavors as the days get longer.

But what better way to kick off a celebration of spring than with a dish with “spring” in its name? Spring rolls appear in many Asian cuisines and other parts of the world. They can be fried or fresh, rolled up in rice paper as is often the case in Vietnamese cooking, or contained in some pastry wrapper.

Today, let’s go with baked spring rolls. Serve these as an appetizer or make a meal of them. However you enjoy them, your family and guests will savor these spring rolls.

What Are Spring Rolls?

They are a beloved culinary delight in various Asian cuisines, renowned for their delicate flavors and crisp textures. These delectable treats are typically comprised of a thin wheat wrapper filled with a combination of fresh vegetables, protein such as shrimp, chicken, or tofu, and sometimes rice vermicelli noodles, all seasoned with aromatic herbs and spices. While the exact ingredients may vary depending on regional preferences, the essence of spring rolls lies in their lightness and versatility.

One of the distinguishing features of spring rolls is their method of preparation. Unlike their fried counterpart, the egg roll, spring rolls are usually served fresh, baled, or lightly fried, preserving the vibrant colors and crispness of the vegetables within. This makes them healthier and enhances the contrast between the crunchy exterior and the tender filling.

Spring rolls are often accompanied by a dipping sauce, adding an extra layer of flavor to each bite. Typical dipping sauces include sweet chili sauce, peanut sauce, or a tangy soy-based mixture, each complementing the rolls with its unique sweetness, heat, and acidity blend.

Beyond their culinary appeal, spring rolls hold cultural significance in many Asian communities, often served during festive occasions and celebrations. Their cylindrical shape symbolizes unity and completeness, making them popular for gatherings and feasts.

In recent years, spring rolls have gained popularity beyond Asia, becoming a staple appetizer in fusion cuisine and gaining recognition for their fresh and flavorful profile. Whether enjoyed as a light snack, appetizer, or part of a larger meal, spring rolls captivate palates worldwide with their enticing combination of textures and tastes.

What Can They Be Rolled In?

Spring rolls can be wrapped in thin, pliable wrappers made from different ingredients, each imparting a distinct texture and flavor to the final dish. Some common types of wrappers include:

1. Rice Paper: Also known as rice paper wrappers or rice paper sheets, these translucent wrappers are made from rice flour, water, and salt. They are soaked briefly in water to soften before being filled and rolled. Rice paper wrappers are popular in Vietnamese cuisine and are often used for fresh spring rolls.
2. Wheat Flour: Spring roll wrappers made from wheat flour are thicker and slightly chewy than rice paper wrappers. They are commonly used in Chinese cuisine for both fresh and fried spring rolls.
3. Egg Roll Wrappers: These wrappers are made from a combination of wheat flour, water, and eggs, resulting in a slightly thicker and richer wrapper. Egg roll wrappers are typically used for deep-fried spring rolls in Chinese and American Chinese cuisines.
4. Tapioca Starch Wrappers: Tapioca starch wrappers, also known as tapioca sheets or bánh tráng wrappers, are made from tapioca flour and water. They are thin and translucent, similar to rice paper wrappers, and are commonly used in Vietnamese cuisine for fresh spring rolls.
5. Lettuce Leaves: In some variations, large lettuce leaves such as romaine or butter lettuce are used as wrappers for spring rolls, particularly for a lighter and low-carb option. The lettuce leaves provide a refreshing crunch and a natural wrapper for holding the filling together.

Cooked or Not?

Spring rolls can be either cooked or served fresh, depending on the recipe and personal preference.

1. Cooked Spring Rolls: Some spring rolls are cooked by frying or baking after they are filled and rolled. These cooking methods result in a crispy exterior while sealing in the flavors of the filling. Cooked spring rolls are common in Chinese and Vietnamese cuisines, among others. Fried spring rolls, or egg rolls in some cuisines, are typically cooked in hot oil until golden brown and crispy. Baked spring rolls are a healthier alternative that involves brushing or spraying them with oil and baking them in an oven until crisp.
2. Fresh Spring Rolls: Fresh spring rolls, also known as summer rolls, are not cooked after assembly. Instead, they are made with raw ingredients such as fresh vegetables, herbs, and sometimes cooked protein like shrimp or chicken. These ingredients are wrapped in a thin, translucent wrapper (such as rice paper) and served immediately or chilled. Fresh spring rolls are popular in Vietnamese cuisine and are often served with a dipping sauce.

Both cooked and fresh spring rolls offer unique textures and flavors, making them versatile dishes enjoyed in various cuisines worldwide. Whether you prefer the crispy crunch of a fried spring roll or the refreshing taste of a fresh one, spring rolls are a delightful addition to any meal or gathering.

What Are Some Good Dipping Sauces for Spring Rolls?

1. Sweet Chili Sauce: A sweet and tangy sauce made from chili peppers, garlic, sugar, vinegar, and sometimes other seasonings like ginger or lime juice. Sweet chili sauce adds a balance of sweetness and heat to spring rolls, enhancing their flavor.
2. Peanut Sauce: A creamy sauce made from peanuts, coconut milk, soy sauce, lime juice, garlic, and spices such as chili flakes or ginger. Peanut sauce is rich and savory with a hint of sweetness, providing a delicious contrast to the crunchy texture of spring rolls.
3. Hoisin Sauce: A thick, dark sauce made from soybeans, sugar, vinegar, garlic, and various spices. Hoisin sauce has a sweet and salty flavor profile with a hint of tanginess, which complements the savory filling of spring rolls.
4. Soy Sauce: A classic dipping sauce made from fermented soybeans, salt, and water. Soy sauce adds a salty and savory element to spring rolls, enhancing their umami flavor.
5. Fish Sauce Dip: A mixture of fish sauce, lime juice, sugar, garlic, and chili peppers. Fish sauce dip is commonly used in Vietnamese cuisine and adds a savory, tangy, and slightly funky flavor to spring rolls.
6. Sriracha Mayo: A combination of Sriracha hot sauce and mayonnaise. Sriracha mayo adds a creamy texture with a spicy kick, making it a popular dipping sauce for those who enjoy a bit of heat with their spring rolls.

These are just a few dipping sauces that pair well with spring rolls. Depending on personal taste preferences and regional variations, other sauces or combinations may also enhance the enjoyment of spring rolls.

📖 Recipe

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5 from 2 votes

Pork Spring Rolls Recipe

Who doesn't love pork spring rolls? Here's how to make them at home.

Prep Time35 minutes mins

Cook Time20 minutes mins

Total Time55 minutes mins

Course: Appetizer

Cuisine: Chinese

Servings: 24 spring rolls

Ingredients

• 1 pound ground pork if possible ask your butcher to give you coarse grind
• 1 tablespoon vegetable oil
• ½ head cabbage shredded
• 2 medium carrots shredded (you can use a peeler for this)
• 3 cloves garlic minced
• 2 spring onions finely diced
• 1 tablespoon oyster sauce
• 1 tablespoon fresh ginger minced
• 1 tablespoon soy sauce
• salt and freshly ground pepper to taste (use white pepper if you have it)
• 1 package spring roll wrappers
• 2 tablespoons each flour and cold water mixed together to form a paste.
• vegetable oil for brushing

Instructions

• Heat a large wok (or heavy-bottomed skillet) over medium heat.
• Add the oil. When the oil is hot, cook the pork just until it is no longer pink.
• Add the cabbage and carrots and salt to taste.
• Continue to cook until the cabbage wilts and the carrot softens, about 6 minutes. Let cool for a few minutes.
• Mix together the pork, cabbage, carrots, garlic, onions, oyster sauce, ginger, soy sauce and salt and pepper. Chill for at least an hour.
• Preheat the oven to 425°F.
• Place a spring roll wrapper in front of you so there is a point facing towards you.

  Put a heaping tablespoon of filling about 1” away from that point.

  Pull the point up and over the filling and tightly roll until you reach the half-way point.

  You will now have a roll that looks like a triangle, with the filling down in the bottom.
• Brush a bit of the flour paste lightly all over the top of the triangle.

  Fold the two bottom corners of the triangle inward over the filling. The filling will now be completely enclosed by the wrapper.
• Roll the spring roll the rest of the way up, pressing firmly so the paste will adhere.
• Set aside and continue building the spring rolls in the same way until you’ve used up all your filling. Brush the finished rolls lightly with oil.
• Spray a heavy baking pan with pan spray and arrange the rolls on it, leaving at least 1 ½ inches between them.
• Bake for 16 minutes, flipping each roll over halfway through the cooking time.

Notes

You can certainly dip these spring rolls in your favorite Asian dipping sauce or some Sriracha, but they are quite good on their own so the filling has a chance to really shine.