Baked pork and vegetable spring rolls

    45 mins

    An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!

    321 people made this

    Serves: 12 

    • 250g pork mince
    • 1 cup finely shredded cabbage
    • 1/4 cup finely shredded carrot
    • 2 spring onions, thinly sliced
    • 2 tablespoons chopped coriander leaves
    • 1/2 teaspoon sesame oil
    • 1/2 tablespoon (3ml) oyster sauce
    • 2 teaspoons grated ginger
    • 1 1/2 teaspoons finely chopped garlic
    • 1 teaspoon chilli sauce
    • 1 tablespoon cornflour
    • 1 tablespoon (5ml) water
    • 12 x 18cm square spring roll wrappers
    • 4 teaspoons (20ml) vegetable oil

    Prep: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 in English (288)


    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)


    This was very good and easy to make. I used cole slaw mix which made it extremely fast.  -  25 Apr 2001  (Review from Allrecipes US | Canada)


    These are a great appetizer. Instead of using spring rolls (which my local market didn't have) I tried using pasta wrappers (like used for egg rolls). They turned out great! Also, I added quite a bit of thai garlic chili sauce which made it a little easier to work with, and nice and spicy!  -  27 Jun 2002  (Review from Allrecipes US | Canada)