Pork & Vegetable Spring Rolls

Boredom. It’s what really makes me get cooking in the kitchen. Well not always but usually. Let me rephrase: my cooking desires really come out when I have the time to just sit and really think about recipes. Not what I want to eat or what looks good online, I mean really thinking about the combination of flavors to create something great. It’s questions like, “Would sesame oil taste good in it? What would make the filling less dense? What ingredient am I completely forgetting that would go great in this dish?”

This is the main reason why I rarely follow recipes. The greatest thing about cooking is that you can do whatever you want and however you want. If the recipe says “Put 1 tablespoon of sugar” but you think brown should may taste better? Why not do it? Recipes are boring. Fact. Except for mine. Duh?

We stopped by our beloved Vietnamese store yesterday and I actually took the time to explore. Usually, I run in there, get what I need and get the hell out. Not that this place is that sketchy, it’s just not inviting either. Anyway, I decided to explore the frozen section and found spring roll wrappers. I thought, “YES! I can make my mom’s spring roll recipe!” Trust me, it was a great moment.


The ingredients are super simple and the vegetables can be altered to whichever ones you like.


And the best part is…they aren’t fried. I’ll admit, fried foods taste great. But the idea of the food soaking up so much oil is a huge no-no for me. Mainly because my tummy gets pretty pissed at me when I eat anything fried. But even though these weren’t fried, you literally would never be able to tell.

Makes about 20 spring rolls

Time: 1 hour

1 pound ground pork
1.5 cups shredded napa cabbage
1 carrot, grated
1 stalk green onion, diced
1/2 onion, finely diced
1/3 cup finely diced zucchini
1/3 cup finely diced mushroom
3 cloves garlic, garlic-pressed
1/2 teaspoon grated ginger
1 teaspoon oyster sauce
1 teaspoon sugar
1/2 teaspoon soy sauce
dash of fish sauce
1/2 teaspoon ground pepper
1 tablespoon cornstarch mixed with 1/4 cup water
egg wash

1. Place your napa cabbage in a large bowl and toss with kosher salt. Let sit.
2. In a large frying pan, place all of the vegetables and pork, minus ginger and garlic. Sauté for 5 minutes over medium high heat. Make sure to break apart the pork as much as possible. You don’t want giant chunks of pork in your spring roll.
3. Rinse your napa cabbage and squeeze out as much water as possible. Add to the frying pan.
4. Add the ginger and garlic. Sauté for a couple more minutes.
5. Add oyster sauce, fish sauce, soy sauce, sugar, and ground pepper. Mix.
6. Place mixture into a bowl and mix in your cornstarch mixture.
7. Allow to cool before the spring roll assembly.
8. I won’t be going over the folding technique of spring rolls (Google!) but once you are done, spray your spring rolls with olive oil. I have my lovely Misto oil sprayer.
9. Preheat your oven to 400 degrees.
10. Place your spring rolls on a sheet of parchment paper on a cookie sheet and bake for about 15 minutes or until golden brown.

Enjoy with any dipping sauce you desire!




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