Best Pork Spring Rolls Recipes

FILIPINO LUMPIA (DEEP-FRIED PORK SPRING ROLLS)

Steps:

• In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
• Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
• Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.

BAKED PORK SPRING ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
• Mix cornstarch and water in a small bowl.
• Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
• Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

PORK 'N' SHRIMP SPRING ROLLS

Steps:

• In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the bean sprouts, bamboo shoots, shrimp, mushrooms and onions. , In a small bowl, whisk the cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce.

ASIAN PORK AND SHRIMP SPRING ROLLS

Steps:

• Finely chop the fresh shrimp.
• In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.
• Cover and chill for a minimum of 4 hours to blend the flavors before using.
• Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
• Fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.
• Lightly brush remaining corner with beaten egg.
• Tightly roll filled end toward remaining corner, then gently press to seal.
• Pour about 2-inches of oil in a skillet and heat to 350 degrees.
• Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
• Drain on a brown paper bag or paper towels.
• DELICIOUS!

CANTONESE CHAR SIU PORK AND VEGETABLE SPRING ROLLS

Steps:

• To make the filling, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water in a small bowl. Stir this flavoring sauce well and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring to combine well. Cook, stirring frequently, for about 1 minute, until the vegetables have collapsed slightly. Add the flavoring sauce, stirring to combine, and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling mixture. Cook for about 30 seconds, to bind the mixture nicely. Transfer to a platter and spread out. Set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared 2 days in advance, covered, and refrigerated after cooling. Return to room temperature before wrapping.)
• Before assembling the spring rolls, line a baking sheet with parchment paper and lightly dust with cornstarch. For each spring roll, use about 1/4 cup of filling, placing it slightly below the center of the skin. Follow the directions on page 75 to create the cigar shape, taking care to not wrap too tightly because you want just two layers of skin around the filling. Before rolling up the spring roll all the way to seal it, brush beaten egg on the upper two edges to ensure that the skin seals well. Set the finished rolls, seam side up, on the prepared baking sheet. Cover with a kitchen towel to prevent drying.
• Fry the rolls in two stages. Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in few spring rolls and fry for about 1 1/2 minutes, turning as needed, until light golden. Remove from the oil and drain on paper towels. Repeat with the other rolls. These rolls soft en as they sit, so after their first frying, refry them for 45 to 60 seconds in 350°F oil until crispy and golden brown.
• Serve hot, whole or cut in half diagonally, with the dipping sauce of your choice.

CRAB-AND-PORK SPRING ROLLS

Steps:

• Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.)
• Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
• Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water. Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
• Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.)
• Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
• Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes. Transfer as fried with a slotted spoon to paper towels to drain. (Return oil to 365��F between batches.)
• *Found in Asian markets and adrianascaravan.com.

PORK & VEGETABLE SPRING ROLLS

Steps:

• In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer salad mixture, almonds and peas across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with dressing.

SHANGHAI PORK AND SHRIMP SPRING ROLLS

Steps:

• Combine sugar, 1/2 teaspoon cornstarch, soy sauce, pork, and shrimp in a bowl and stir. Set aside.
• In a bowl, rehydrate shitake mushrooms in hot water just enough to cover until softened. Depending on mushrooms used this can take anywhere between 15-30 minutes to soften. Reserve the liquid for dissolving cornstarch. Cut off the stem and cut into very thin match stick pieces.
• In a small cup dissolve 1 1/2 T cornstarch with 3 T of reserved mushroom soaking liquid. This will be used to thicken the filling mixture.
• Heat 1 1/2 T oil in a large skillet over medium high heat and add ginger and garlic. Cook for about 30 seconds until fragrant but not browned and add pork and shrimp mixture. Stir constantly to separate the pork pieces and shrimp into nuggets and cook for about 2 minutes. Do not overcook. Transfer to a dish.
• Add the remaining 1 1/2 T oil to the skillet on medium high heat. Add shitake mushrooms, bamboo shoots, bean sprouts, salt and pepper. Cook 5 minutes stirring constantly. Return the pork and shrimp mixture to the skillet and stir to combine. Lower the heat and give the cornstarch mixture a stir and pour over the filling. Cook for about 30 seconds to bind the mixture. Transfer to a bowl to cool completely.
• In a small cup combine 1 T cornstarch with 1/2 C water to seal spring roll skin.
• Lay a spring roll skin on the work surface making sure one of the pointy corner is facing you. Put about 2 T of filling slightly below the center towards you and form into log shape using your fingers.
• Lift the bottom edge towards you up and over the filling tucking the point under it. Fold in the sides and brush the upper edges with cornstarch and water mixture. Roll away from you (bottom up) to seal. Set the finished rolls seam side down on the baking sheet covered with wax paper or aluminum foil and keep covered with a kitchen towel to prevent drying.
• Heat 1 inch of oil in a deep skillet over medium high to about 350F degrees. Slide in a few spring rolls and fry, turning as needed for about 3 minutes or until golden brown and very crisp.
• Remove from the oil and drain. Continue with the remaining rolls. To serve, cut diagonally in half. Serve with a vinegar or dipping sauce of your choice.

RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS

Steps:

• Partially freeze pork for easy slicing; slice thin.
• Marinade pork strips in the soy sauce and garlic powder for 1 hour.
• Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
• Heat egg rolls; cut into 1 inch pieces.
• Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
• Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
• Top vegetables with pork strips and egg roll pieces.
• Sprinkle peanuts on top.
• Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
• Repeat for a second serving.

PORK SPRING ROLLS

Steps:

• In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the carrot, onions, garlic, ginger, coriander, cumin, oil, pepper flakes, salt and pepper until blended., Add the water, soy sauce and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is evaporated. Transfer to a bowl; cool. Cover and refrigerate for 1 hour or until chilled., Cook noodles according to package directions. Drain and rinse in cold water; drain well. Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, about 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer meat mixture and noodles down the center; top with romaine. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half and serve with sweet chili sauce.

BAKED PORK SPRING ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan.
• Cook over medium high heat until evenly brown.
• Remove from heat and drain.
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
• Mix cornstarch and water in a small bowl.
• Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers.
• Roll wrappers around the mixture, folding edges inward to close.
• Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
• Arrange spring rolls in a single layer on a medium baking sheet.
• Brush with vegetable oil.
• Bake in the preheated oven 20 minutes, until hot and lightly browned.
• For crispier spring rolls, turn after 10 minutes.

DEEP-FRIED PORK SPRING ROLLS (LUMPIA)

Steps:

• In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the east and west corners in toward the center, brush the north tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
• Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
• Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.

BAKED PORK SPRING ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
• In a large bowl, mix together cabbage, carrot, green onions, cilantro, and bean sprouts.
• In a small bowl mix together sesame oil, fish sauce, ginger, garlic and chile sauce. Mix well, and then add to vegetables in large bowl. Use your hands to mix the wet ingredients into the veggies. A spoon or spatula simply won't cut it!
• Add the sausage to the wet/veggie ingredients for even disbursement of chile sauce.
• Mix optional flour/cornstarch and water in a small bowl. (I use just hot water and find it more than adequate. My mother-in-law uses flour. Neither of us care for the taste of the cornstarch).
• Place approximately 1-2 tablespoons of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
• Arrange spring rolls in a single layer on a medium, foil covered (crinkle up your foil and you'll have less sticking issues) baking sheet. Brush/spray lightly with canola oil.
• Bake in the preheated oven 15-20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,.

BAKED PORK SPRING ROLLS

Steps:

• 1.Preheat oven to 425 degrees F (220 degrees C). 2.Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain. 3. In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce. 4. Mix cornstarch and water in a small bowl. 5. Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. 6. Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

PORK SPRING ROLLS

Steps:

• Mix together, in a large bowl, pork mince, cabbage, onion, coriander, sambal oelek, garlic and ginger.
• Using one spring roll sheet at a time, place approximately 2 tablespoons of mix just in from one corner.
• Brush edges with water, fold over corner near mix, then 2 outside corners. Roll up fairly tightly to enclose filling.
• Repeat with the rest of the spring roll sheets.
• Heat oil in wok or deep fryer. (It will be hot enough when a cube of bread sizzles when added.).
• Deep-fry spring rolls 4 or 5 at a time for 5-8 minutes or until lightly golden.
• Remove with slotted spoon and drain on paper towel.
• Serve immediately with your choice of dipping sauce.

GINGER PORK SPRING ROLLS

Steps:

• For Filling: Combine first 8 ingredients in medium bowl. Makes about 1 1/4 cups offilling.
• Stir water into flour in small cup until smooth.
• Work with spring roll wrappers 1 at a time. Keep remaining wrappers covered with damp tea towel to prevent drying. Place 1 wrapper diagonally on work surface. Spoon about 1 tablespoons filling onto wrapper near bottom corner. Dampen edges of wrapper with flour mixture. Fold bottom corner over filling. Fold side corners over filling. Roll up tightly toward top corner to seal. Cover with damp towel. Repeat with remaining wrappers.
• Deep-fry spring rolls in 2 or 3 batches in hot cooking oil for about 2 minutes per batch until wrapper is golden. Remove with slotted spoon to paper towels to drain. Makes 18 spring rolls.
• Serve with your favourite dipping sauce.
• For OAMC: flash freeze on a cookie sheet for 2 hours and then transfer to ziploc bag, label and return to freezer. To serve: place on baking sheet and bake at 350 degrees for 10-15 minutes or until heated through.

SHRIMP, PORK, AND SUGAR SNAP PEA SPRING ROLLS

Steps:

• Heat oil in a medium saucepan over medium heat. Add pork, and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove pork with a slotted spoon.
• Add onion to pan, and cook until softened, about 3 minutes. Add celery, carrot, garlic, and fish sauce, and cook until vegetables are softened, about 2 minutes. Add cabbage, sugar snap peas, and shrimp, and cook until shrimp is pink and cooked through, about 2 minutes. Stir in reserved pork. Season with salt and pepper, and let cool slightly.
• Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)
• Whisk yolk and water in a small bowl. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 1 tablespoon filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with egg wash, and press to seal. Cover with a damp kitchen towel. Repeat with remaining ingredients.
• Heat 1/2 inch of oil in large, heavy skillet until it reaches 350 degrees. Working in batches, add spring rolls, seam side down, and fry, turning frequently, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to keep oil at a steady temperature; add more oil if needed.) Drain on paper towels. Serve immediately with dipping sauce.