Quick & Easy Spring Rolls Are The Best
If you love spring rolls but want a twist that’s a little heartier and totally delicious, these Baked Pork Spring Rolls are exactly what you need.
Instead of deep-frying, we bake them to crispy, golden perfection—less mess, less oil, and just as much crunch. Inside, juicy ground pork mixes with fresh veggies and seasonings, creating a filling that’s bursting with flavor in every bite.
These spring rolls are perfect as a snack, appetizer, or even a light meal when paired with your favorite dipping sauce. The best part? Baking makes them easier to prepare ahead of time and healthier without sacrificing any of that satisfying crispiness. Plus, the aroma that fills your kitchen while they bake is pure comfort food magic.
I’m sharing my easy recipe that guides you step-by-step, from prepping the filling to wrapping and baking. Whether you’re a spring roll pro or trying them for the first time, this recipe will have you feeling confident and ready to impress your friends or family. Get ready to dig in and enjoy a fresh, tasty take on a classic favorite!
Pork Spring Rolls Recipe
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
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, spring rolls are characterized by 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, baked, 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 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 Wrapped 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:
Wrapper Type | Description | Common Cuisine | Notes |
| Rice Paper | Translucent wrappers made from rice flour, water, and salt; soaked briefly in water to soften before use. | Vietnamese | Used for fresh spring rolls; delicate and soft after soaking. |
| Wheat Flour | Thicker and slightly chewy wrappers made from wheat flour. | Chinese | Used for both fresh and fried spring rolls. |
| Egg Roll Wrappers | Made from wheat flour, water, and eggs; thicker and richer than regular wheat wrappers. | Chinese, American Chinese | Typically used for deep-fried spring rolls. |
| Tapioca Starch | Thin, translucent wrappers made from tapioca flour and water. | Vietnamese | Similar to rice paper but made from tapioca; used fresh. |
| Lettuce Leaves | Large lettuce leaves like romaine or butter lettuce used as a natural, low-carb wrapper. | Various, Fusion | Provides a fresh, crunchy alternative for a lighter spring roll. |
Cooked or Not?
Spring rolls can be either cooked or served fresh, depending on the recipe and personal preference.
- 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.
- 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?
Sauce Name | Key Ingredients | Flavor Profile | Notes |
| Sweet Chili Sauce | Chili peppers, garlic, sugar, vinegar, ginger or lime juice (optional) | Sweet, tangy, mildly spicy | Balances sweetness and heat; enhances spring rolls nicely. |
| Peanut Sauce | Peanuts, coconut milk, soy sauce, lime juice, garlic, chili flakes or ginger | Rich, creamy, savory-sweet | Adds creamy texture and a savory contrast to crispy rolls. |
| Hoisin Sauce | Soybeans, sugar, vinegar, garlic, spices | Sweet, salty, slightly tangy | Thick and dark; complements savory spring roll fillings. |
| Soy Sauce | Fermented soybeans, salt, water | Salty, savory | Deepens umami flavor; simple and classic. |
| Fish Sauce Dip | Fish sauce, lime juice, sugar, garlic, chili peppers | Savory, tangy, slightly funky | Popular in Vietnamese cuisine; bright and complex flavor. |
| Sriracha Mayo | Sriracha, mayonnaise | Creamy, spicy | Adds rich texture with a spicy kick for heat lovers. |
These are just a few popular dipping sauces for spring rolls. Depending on your taste and regional styles, other sauces or creative combinations can also elevate the experience.
14 Responses
How many spring rolls does this recipe make?
Katelyn, I believe there are about 24 spring roll wraps per package.
I wouldn’t bother with the flour paste. If you are using rice paper wrappers, it will be plenty sticky with no need for anything else.
Was wondering about the flour paste on the rice wrapper. Going to make these today. Thanks
Rice wrapper is different to spring roll wrapper hence the need for the paste. However you can use rice paper wrapper and fry them but the spring roll is more versatile i.e able to bake them with no oils. 🙂
I make a version similar to this. I also use bean sprouts. Instead of the soy and oyster sauce, I use Chinese Five Spice to taste. My son hated Spring and Egg Rolls until I started making my own. Now he asks for them.
Can you freeze these with the cooked pork mix?
Hi Lee-Ann, I don’t see why not but I’m not a nutritionist or food safety expert so I would suggest you do a little more research online or contact an expert.
I made these last week and they were wonderful. I’ll admit we fried them, but wow, my kids have asked for them for dinner again today! We are living in India and it’s really hard to find recipes we can make that my kids will like with ingredients found. So thank you!!!
You are very welcome.
Mein Goht! Oktoberfest spring rolls! Thank you! We make homemade sauerkraut, pork and some chicken are our main meat, Mexican is our favorite food with Chinese as a close second. This recipe is perfect! Hopefully you are doing well, Merry Christmas! I will let you know how this turns out, it will turn out great.
You are welcome Vaughn. Happy Holidays.
I’ve made these spring rolls several times now and it’s always a hit in my house! Thanks for the recipe!
Hi KL, thanks for letting me know. Happy Holidays.