Crispy, golden, and loaded with savory goodness, these easy Chinese spring rolls with pork are a classic favorite in Asian cuisine. Filled with seasoned ground pork, crunchy cabbage mix, ginger, and garlic, these fried rolls are addictive and perfect as an appetizer, snack, or party finger food. Whether you’re serving them with soy sauce, sweet chili, or plum dipping sauce, these spring rolls are always a hit.

Full Recipe

Ingredients

• 450 g ground pork

• 150 g coleslaw mix (shredded cabbage and carrots)

• 2 spring onions, chopped

• 2 garlic cloves, minced

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp fresh ginger, grated

• Salt and pepper to taste

• 12 spring roll wrappers

• 1 egg, beaten (for sealing)

• Vegetable oil (for frying)

Directions

1. Brown the ground pork in a skillet over medium heat for 5–7 minutes, then drain the excess fat.

2. Add garlic and ginger, cook for 1–2 minutes until fragrant.

3. Stir in coleslaw mix and chopped spring onions.

4. Season with soy sauce, sesame oil, salt, and pepper. Cook for 2–3 more minutes. Let cool slightly.

5. Place 2 tablespoons of filling in each wrapper. Fold the bottom over the filling, tuck in the sides, roll tightly, and seal with egg.

6. Heat 5 cm of oil to 175°C in a deep pan or fryer.

7. Fry the rolls for 2–3 minutes per side until golden and crispy.

8. Drain on paper towels and serve hot with dipping sauce.

Nutritional Information (per spring roll)

• Calories: 180

• Protein: 9 g

• Carbs: 12 g

• Fat: 11 g

• Fiber: 1 g

• Sodium: 270 mg

• Sugar: 2 g

Origins and Popularity of Spring Rolls

Spring rolls have a long history in Chinese cuisine, dating back over a thousand years to the Eastern Jin dynasty. Originally created as a seasonal food to celebrate the arrival of spring, they were once filled with freshly harvested vegetables and lightly fried. Over time, spring rolls evolved to include meats, seafood, and spices, becoming more indulgent and flavorful.

Today, spring rolls are celebrated across Asia—from Chinese chūn juǎn, to Vietnamese chả giò, and Filipino lumpia. This pork-filled version is especially popular in Chinese-American and Chinese-European restaurants. It’s loved for its satisfying crunch, flavorful interior, and universal appeal at gatherings, parties, or even quick weeknight meals.

Why You’ll Love This Recipe

These pork spring rolls are not only delicious but:

• Quick to prepare with simple ingredients.

• Perfectly crisp and golden on the outside.

• Juicy, savory, and aromatic on the inside.

• Freezer-friendly—make ahead and fry fresh.

• Great for parties and serve beautifully with a dipping sauce tray.

Even if you’re new to rolling spring rolls, the process becomes easy and fun with just a little practice.

Health Benefits

While fried foods should be enjoyed in moderation, these spring rolls offer several nutritional perks:

• Protein-rich ground pork helps keep you full.

• Cabbage and carrots provide dietary fiber, vitamin C, and beta carotene.

• Ginger and garlic support digestion and immunity.

• You can reduce fat content by baking or air frying them instead of deep-frying.

For a lighter version, consider using lean pork and cooking in an air fryer with a light oil spray.

Serving Suggestions

These spring rolls shine when served hot and crispy, ideally with one or more of the following:

• Sweet and sour sauce

• Soy sauce with a splash of vinegar

• Chili garlic sauce

• Plum sauce or hoisin sauce

• Serve with steamed rice and a simple Asian cucumber salad for a full meal.

They also make an excellent appetizer for Chinese New Year, potlucks, and finger-food parties.

Common Mistakes to Avoid

• Overstuffing the wrappers: This makes rolling hard and causes them to burst during frying.

• Frying at the wrong temperature: Too low and they get greasy, too high and they burn. Keep oil around 175°C.

• Skipping the sealing step: Use egg wash to ensure the roll stays closed during frying.

• Not cooling the filling: Hot filling will steam the wrapper from inside and cause sogginess or tearing.

• Crowding the pan: This reduces oil temperature and leads to uneven frying.

Avoid these issues and your spring rolls will turn out perfectly every time.

Pairing Recommendations

Pair your crispy pork spring rolls with:

• Asian noodle salad or fried rice

• Stir-fried vegetables or bok choy

• Thai iced tea, chilled white wine, or sparkling water with lime

• Soup starters like egg drop or miso soup

This dish can be part of a delicious Chinese-style dinner or served as an elegant finger food.

Cooking Tips

• Use store-bought spring roll wrappers found in the frozen section of Asian groceries.

• Thaw wrappers correctly before use—leave at room temperature covered with a damp towel to prevent drying.

• Drain on a wire rack, not just paper towels, for best crispiness.

• Use a thermometer to check oil temperature if possible.

• Make-ahead tip: Assemble and freeze raw rolls. Fry straight from frozen, just add 1–2 minutes to cook time.

These tips will ensure consistency and quality across all your batches.

Similar Recipes to Try

• Vegetarian Spring Rolls with mushrooms and vermicelli

• Shrimp Spring Rolls with glass noodles and herbs

• Vietnamese Fresh Rolls (uncooked rice paper rolls with peanut dipping sauce)

• Filipino Lumpia with pork and vegetables in thinner wrappers

• Thai Chicken Satay Spring Rolls with peanut butter sauce

If you enjoy these pork spring rolls, you’ll love experimenting with other regional takes on this classic appetizer.

Variations to Try

• Ground chicken or turkey instead of pork for a leaner version

• Tofu or mushroom filling for a vegetarian option

• Add bean sprouts or glass noodles for texture and volume

• Air fry or oven bake for less oil

• Add spice with sriracha, chili paste, or fresh chili inside the filling

This recipe is flexible and easily adapted to suit your dietary needs or ingredient availability.

Ingredient Spotlight: Ground Pork

Ground pork is an incredibly versatile meat used in countless Asian dishes. It offers:

• Rich flavor and juicy texture

• High protein content

• Iron and B vitamins

When seasoned with soy sauce, garlic, and sesame oil, pork becomes the flavorful base of this spring roll recipe. Choose lean ground pork if you’re looking to reduce fat content.

Frequently Asked Questions

1. Can I bake these spring rolls instead of frying?
Yes! Brush with oil and bake at 200°C (400°F) for about 20 minutes, flipping halfway for even browning.

2. Are spring roll wrappers the same as egg roll wrappers?
No. Spring roll wrappers are thinner and crispier when fried. Egg roll wrappers are thicker and more doughy.

3. Can I freeze these spring rolls?
Absolutely. Freeze uncooked rolls on a tray, then transfer to a bag. Fry straight from frozen.

4. How do I keep them crispy after frying?
Drain on a wire rack and avoid stacking. Keep them warm in a low oven until serving.

5. What oil is best for frying?
Neutral oils like canola, sunflower, or peanut oil work well for high heat frying.

6. Can I use other meats?
Yes, chicken, turkey, or beef are great alternatives.

7. How long can I store leftover fried spring rolls?
Up to 3 days in the fridge. Reheat in the oven or air fryer to crisp them up again.

8. What’s the difference between lumpia and spring rolls?
Lumpia is the Filipino version, often thinner and crispier, but very similar in concept.

9. What dipping sauce goes best?
Sweet chili sauce, soy-vinegar, or homemade sweet-and-sour sauce.

10. Can I use rice paper wrappers?
No, rice paper wrappers are for fresh rolls and not suited for frying.

Conclusion

Easy Chinese spring rolls with pork are a timeless appetizer that delivers on taste, texture, and versatility. Crispy on the outside, savory and aromatic inside, they’re everything you crave in a snack or starter. With just a handful of ingredients and some simple folding techniques, you can make these restaurant-quality rolls right at home. Customize the filling, prep them in advance, and serve with your favorite dipping sauce for an unbeatable dish every time.