Pork & Veggie Spring Rolls

Tony & I had a free Friday night a few weeks ago, so we decided to have a little “date night in” and cook up something together that I/we typically wouldn’t make.

To my surprise, spring rolls were not that hard to make! Now maybe it’s because there were four hands working on them instead of two, but really the process was much easier than I expected. The two things I would change if we ever made them again would be: 1) make a different filling (Not that this filling wasn’t good, but it was a little too meat-heavy for my liking.), and b) use a thermometer for the oil. I feel like our oil was too hot, which is why the rolls came out a bit “bubbly” looking.

If anything, we had fun making them! If you’re looking for a fun “date night” idea, but don’t want to go out, try making something new together at home! We have a long list of kitchen “date nights” just waiting to happen. If you’d like to steal from our list, here are just a few things we’ve agreed would be fun to try: baking bread, making pasta, canning jams/jellies, etc.


Prep: pre-frying



1 lb. ground pork
1 garlic clove, minced
1 oz. ginger, chopped (I used Spice World’s Squeeze Ginger for convince.)
2 bunch spring onions, chopped
4 oz. carrots, shredded
6 oz. bean sprouts
2 T. vegetable oil
4 T. soy sauce
1 T. rice wine vinegar
1/2 T. sesame oil
12 spring roll wrappers
Oil for frying (I used Wesson’s Canola Oil.)


1. Heat the vegetable oil in a skillet; add ground pork, garlic, ginger, and spring onions. Heat until port is cooked and no longer pink.
2. Remove from heat. Add carrots and bean sprouts.
3. Mix together the soy sauce, vinegar, and sesame oil and add to skillet. Mix well.
4. Pour the mixture into a colander and leave it to cool and drain excess liquid.
5. Prepare the spring roll wrappers by placing the wrappers (one at a time) into water until soft and pliable (about 15-20 seconds). Gently remove the wrapper and lay it on a wet tea towel.
6. Place the filling in the middle of the wrapper and gently fold over the edges and roll. Repeat with a second wrapper to form a double layer on each roll. Continue with remaining rolls. Let them dry – not touching one another – for 5 minutes.
7. Heat oil for frying in a large pot. Gently drop 2-3 rolls in at one time. Leave in, turning occasionally, for 3 minutes or until golden brown. Remove and drain on a paper towel.
8. Serve with Duck, soy, or sweet-n-sour sauce. Enjoy!

(This recipe came straight off the packaging for the spring roll wrappers.)


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