Zingy Crispy Pork and Veggie Spring Rolls with Sweet & Sour Sauce Recipe

Crispy spring rolls burst with an incredible blend of savory pork and fresh vegetables that dance together in every delightful bite.

Crunchy wrappers promise a delectable adventure for your taste buds.

Delicate herbs and hearty meat create a perfect balance inside these golden parcels.

Each roll tells a story of traditional asian flavors wrapped in a delicate, crackling exterior.

Succulent pork mingles with vibrant vegetables, delivering a symphony of textures and tastes.

Paired with a tangy sweet and sour sauce, these spring rolls will transport you to bustling street markets.

You won’t be able to resist making these irresistible treats that come together in just minutes.

The Appeal of Crispy Pork and Veggie Spring Rolls

• Boost Family Meal Fun: Create an interactive cooking experience where everyone helps roll spring rolls, transforming dinner into a playful group activity that brings everyone together.
• Master Cooking Flexibility: Enjoy two cooking methods – deep-frying for crispy texture or baking for a healthier version, giving you complete control over your culinary adventure.
• Pack Nutritional Punch: Combine lean protein from pork with a colorful mix of vegetables like mushrooms, carrots, and bean sprouts, delivering a balanced and wholesome meal in every bite.
• Impress with Exotic Flavors: Elevate your home cooking with authentic Asian-inspired ingredients like oyster sauce and sweet & sour sauce, making restaurant-quality dishes right in your kitchen.

Ingredients for Pork & Veggie Spring Rolls with Sauce

• Pork: A lean meat that provides a savory and hearty base for the spring roll filling.
• Garlic: Adds a robust and aromatic flavor to the pork and vegetable mixture.

• Mushrooms, Carrot, Bean Sprouts, Cabbage: Crisp vegetables that offer texture, nutrition, and a delightful mix of flavors to the spring roll filling.

• Cornflour, Oyster Sauce, Soy Sauce: Essential seasonings that enhance the umami flavor and help bind the filling together.
• Water: Used to create a sealing paste for wrapping the spring rolls.
• Spring Roll Wrappers: Thin, delicate pastry sheets that create the crispy exterior of the spring rolls.

• Ingredients for Sauce: A combination of components that create a tangy and sweet dipping sauce for the spring rolls.

How to Roll and Fry Crispy Spring Rolls at Home

Step 1: Sizzle and Sear the Protein

Heat oil in a large skillet or wok over high heat. Toss in minced garlic and ground pork, stirring continuously until the meat turns completely white and begins to brown slightly.

Step 2: Incorporate Colorful Vegetables

• Sliced mushrooms
• Shredded carrots
• Crunchy bean sprouts
• Finely chopped cabbage

Cook for 3 minutes, stirring occasionally until vegetables become slightly wilted and release their flavors.

Step 3: Season and Bind the Filling

• Cornflour
• Oyster sauce
• Soy sauce

Stir and cook for 1 minute until all liquid evaporates.

Allow the mixture to cool completely.

Step 4: Prepare Wrapper Sealing Paste

Create a simple cornflour paste by mixing cornflour with water to help seal the spring rolls securely.

Step 5: Wrap the Spring Rolls

Position wrapper in a diamond shape, smooth side facing down. Spoon a generous portion of filling near the bottom corner.

Roll halfway, fold in sides, then continue rolling, using the paste to seal the edge.

Step 6: Prepare for Frying

Heat oil in a wok or deep pan.

Test oil readiness by inserting a chopstick – bubbles should form around it when temperature is perfect.

Step 7: Fry to Golden Perfection

Carefully place 4-5 spring rolls into hot oil.

Fry until deep golden brown, approximately 1½-2 minutes. Remove and drain on paper towels to remove excess oil.

Step 8: Alternative Baking Method

For a healthier option, place rolls on a rack over a baking tray. Generously spray with oil.

Bake in a preheated oven at 400°F for 20-25 minutes until crispy.

Step 9: Whip Up Sweet and Sour Sauce

Combine sauce ingredients in a saucepan.

Simmer for 3-5 minutes, stirring occasionally until the sauce thickens and develops a glossy appearance.

Serve hot with the tangy sauce on the side for dipping.

Enjoy your homemade crispy spring rolls!

Expert Know-How for Pork and Veggie Spring Rolls

• Swap ground pork with tofu or tempeh for a vegetarian version that maintains similar texture and protein content.
• Ensure filling is completely cooled before wrapping to prevent soggy wrappers and potential tearing during rolling.
• Pat vegetables dry after chopping to reduce excess moisture, helping spring rolls stay extra crispy when frying.
• Use a high-smoke-point oil like peanut or vegetable oil for optimal deep-frying results and golden-brown color.
• Control oil temperature around 350-375°F to achieve perfectly crisp exterior without burning spring roll wrappers.

Flavor Combos to Shake Up Your Spring Roll Routine

• Vegetarian Delight: Replace pork with tofu or tempeh, adding extra mushrooms and finely chopped bell peppers for protein and crunch.
• Seafood Sensation: Swap pork with chopped shrimp or crab meat, incorporating fresh ginger and green onions for enhanced flavor.
• Spicy Fusion: Mix in chili flakes, sriracha sauce, and jalapeños to the filling for a fiery kick, serving with a cooling cucumber dip.
• Thai-Inspired Version: Include lemongrass, kaffir lime leaves, and Thai basil in the filling, pairing with a zesty lime-chili dipping sauce for authentic Southeast Asian taste.

What Goes Well with Pork Spring Rolls and Dipping Sauce

• Pair with Refreshing Riesling: Select a chilled, slightly sweet German Riesling to balance the crispy spring rolls' rich, savory flavors and cut through the oily texture.
• Complement with Jasmine Rice: Serve fluffy jasmine rice alongside the spring rolls to soak up the sweet and sour sauce, creating a perfect balance of textures and tastes.
• Match with Cucumber Salad: Create a light, cool cucumber salad with rice vinegar and sesame oil to provide a fresh, crisp contrast to the deep-fried spring rolls.
• Enhance with Asian Beer Pairing: Choose a light, crisp Asian lager like Tsingtao or Asahi to cleanse the palate and complement the spring rolls' robust flavors.

Storing and Reheating Pork & Veggie Spring Rolls the Right Way

• Refrigerate: Store spring rolls in an airtight container for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Freeze: Wrap individual spring rolls in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Label with date for easy tracking.
• Reheating Oven Method: Preheat to 375°F. Place spring rolls on a baking sheet, bake for 10-12 minutes until crispy and heated through. Avoid microwave to maintain crunchiness.
• Air Fryer Reheat: Cook at 350°F for 3-4 minutes, flipping halfway. Spray lightly with oil to restore original crispiness and prevent drying out.

All the Spring Roll FAQs in One Place

• What ingredients make the filling tasty?

The filling combines ground pork with mushrooms, carrots, bean sprouts, and cabbage, creating a flavorful and nutritious mix. Oyster sauce and soy sauce add depth and umami to the filling.

• How do I prevent spring rolls from breaking while rolling?

Use the cornstarch paste as a sealer and roll tightly. Place the wrapper in a diamond shape, add filling, fold sides carefully, and seal edges with the paste to keep the rolls intact.

• Can I use a different meat instead of pork?

Yes, you can substitute ground pork with ground chicken, beef, or turkey. The cooking method remains the same, ensuring a crispy and delicious spring roll.

• Why is it important to cool the filling before rolling?

Cooling the filling prevents the wrapper from becoming soggy and helps maintain the crisp texture.

Crispy Pork and Veggie Spring Rolls with Sweet & Sour Sauce Recipe

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4.8 from 19 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Crispy pork and veggie spring rolls deliver a flavor explosion from Vietnamese cuisine. Packed with savory meat, fresh vegetables, and a tangy dipping sauce, you’ll savor each crunchy bite of this irresistible appetizer.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 400 grams (13 ounces) pork mince
• 6 dried shiitake mushrooms, soaked and chopped (or 8 fresh)

Vegetables:

• 1.5 cups shredded carrot
• 1.5 cups bean sprouts
• 1.5 cups shredded green cabbage
• 2 garlic cloves

Seasonings and Sauces:

• 1 tablespoon oil
• 1 teaspoon cornflour
• 1.5 tablespoons oyster sauce
• 2 teaspoons soy sauce

Rolls and Wrappers:

• 15–20 spring roll wrappers (21.5 cm / 8″ squares), thawed
• 2 teaspoons cornflour
• 1 tablespoon water
• Oil for frying or spray oil for baking

Sweet & Sour Sauce:

• 2 tablespoons water
• 0.5 cup apple cider vinegar
• 0.33 cup brown sugar
• 2 tablespoons tomato ketchup

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Instructions

1. Sauté minced garlic and ground pork in hot oil over high heat until meat turns opaque, approximately 2-3 minutes.
2. Incorporate sliced mushrooms, julienned carrots, bean sprouts, and shredded cabbage. Cook for 3 minutes until vegetables slightly wilt and release moisture.
3. Add cornflour, oyster sauce, and soy sauce to the mixture. Stir continuously until liquid evaporates completely, creating a dry filling. Remove from heat and allow to cool to room temperature.
4. Create a sealing paste by whisking cornflour with water until smooth and slightly thick.
5. Position spring roll wrapper in diamond orientation. Spoon filling near bottom corner, fold bottom edge over filling, tuck in side edges, then roll tightly upward, sealing final edge with cornflour paste.
6. Heat cooking oil in a deep wok or pan until small bubbles form around a wooden chopstick, indicating optimal frying temperature.
7. Carefully submerge 4-5 spring rolls into hot oil, frying until achieving a rich golden-brown color, approximately 1½-2 minutes per batch.
8. Transfer fried spring rolls onto paper towels to drain excess oil and maintain crispiness.
9. For alternative baking method: Arrange rolls on a wire rack over a baking sheet, generously spray with oil, and bake at 200°C/400°F for 20-25 minutes until crisp.
10. Prepare sweet and sour sauce by combining ingredients in a saucepan, simmering for 3-5 minutes until sauce thickens and becomes glossy.

Notes

• Adjust filling texture by draining excess moisture from vegetables to prevent soggy spring rolls.
• Experiment with protein alternatives like tofu, chicken, or shrimp for dietary preferences.
• Use rice paper wrappers for a gluten-free option, ensuring they’re sealed tightly to prevent oil seepage.
• Control oil temperature around 180°C/350°F for consistent crispiness and even golden-brown color.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 12 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 45 mg