Pork & Vegetable Spring Rolls

A delicious blend of spices, vegetables and pork rolled into a tasty, crisp spring roll.
A single bite into one of these crisp, yet delicate spring rolls will surely have you asking for more. These authentic rolls are gently stuffed with lightly-seasoned, shredded vegetables and accompanied by a slightly sweet and tangy sauce—perfect as an appetizer or a satisfying snack.
Serves 6 people (18 rolls, 3 rolls per guest)



  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing rice wine (can substitute dry sherry or a dry white wine)
  • 1 teaspoon cornstarch


  • ½ pound ground pork
  • ½ cup shiitake mushrooms, shredded
  • 1 cup Napa cabbage, shredded
  • 2 carrots, peeled and shredded
  • 1 medium red or green bell pepper, julienned
  • ¼ cup mung bean sprouts
  • 1 bunch green onions
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated

Filling Binder

  • ½ teaspoon cornstarch
  • 2 teaspoons cornstarch
  • ½ teaspoon sugar
  • Dash of white pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon Asian toasted sesame oil
  • ½ tablespoon Shaoxing rice wine (can substitute dry sherry)


  • 18 spring roll wrappers, thawed


  • 1 tablespoon cornstarch
  • ¼ cup water, room temperature

For Cooking

  • 1 cup plus 1 tablespoon vegetable oil (See notes on recommendations)

For Dipping

  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Shaoxing rice wine (can substitute dry sherry)
  • 1 teaspoon sugar
  • Garnish with green onions (optional)


In a large bowl, combine marinade ingredients and whisk together. Add pork, mix thoroughly and marinade for a minimum of 10 minutes. Can marinate overnight.

Mix the binder ingredients and set aside.

Heat one tablespoon vegetable oil in a wok over medium-high heat. Add the garlic, ginger and green onions, sauté about 5 seconds to release the aromatics. Add the pork and cook thoroughly.

Spread cooked vegetables and pork evenly on a baking sheet and cool thoroughly.

Add the vegetables and sauté until slightly tender but still crisp, about 30-45 seconds. Add binder ingredients to the pork and sautéed vegetables and stir gently to distribute.

Remove from heat and spread evenly across a baking sheet. Place sheet in refrigerator to cool. Cooling is an important step for a couple of reasons. It helps to prevent the vegetables from over cooking and also prevents steam from the cooked ingredients making the wrappers soggy, which will make them less crispy and prone to tearing. Crisp filling and crisp shells make the best spring rolls.

Lay the wrapper flat on a flat clean surface, so it appears as a diamond, not a square. 1/3 of the way up the wrapper, place a heaping spoonful of the cooled vegetable mixture. Fold the corner pointing towards you, up, over the filling. Roll the spring roll once more. Tuck the sides in and continue rolling. Seal the outer edges of your spring roll.

Whisk the cornstarch and water for the sealer. Set aside.

On a clean surface, such as a bamboo cutting board, lay out a wrapper with a corner facing you. The wrapper should appear as a diamond rather than a square. Place 1 heaping tablespoon of filling on the wrapper about 1/3 of the way up from the corner nearest you. Don’t overfill! Grab the bottom corner and roll away from your body, tucking in the sides as you go. Please read article on how to roll spring rolls.) Brush the sealer solution on the inside of the outside corner flap, about 1-2 inches in. Press down gently to adhere.

Heat the remaining vegetable oil in a clean wok to about 350 degrees. One at a time, add the rolls gently to the hot oil. Avoid overcrowding. Cook until deep golden brown. Carefully remove each roll with tongs and set on paper-towel-lined dish to absorb excess oil and cool.

While allowing the rolls to cool, whisk together the dipping sauce ingredients. Serve rolls cut diagonally with sauce in a small, shallow dish.


Avocado oil is our choice for frying. Its high smoke point and mild flavor create perfect spring rolls. We use this brand.

You can prep the filling binder, sealer and dipping sauce ahead of time to ensure easy and quick access.

Swap out one of the vegetables for a favorite of your own, or try adding ground pork or chicken and 2 tablespoons of oyster sauce to the filling for a heartier dish. The options are endless with these delectable rolls.

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