Baked Pork Spring Rolls Recipe

Ground pork: Provides the main protein and a rich, savory flavor.

Shredded carrots: Adds a touch of sweetness and crunch.

Shredded cabbage: Contributes a mild, slightly peppery taste and additional texture.

Soy sauce: Enhances the umami flavor of the filling.

Garlic powder: Adds a subtle, aromatic garlic flavor.

Ginger powder: Provides a warm, spicy note that complements the pork.

Spring roll wrappers: The crispy outer layer that holds the filling together.

Vegetable oil: Used to brush the spring rolls, helping them achieve a golden, crispy exterior.

When preparing the spring roll wrappers, ensure they are at room temperature to make them more pliable and easier to handle. This will help prevent tearing when you roll them tightly around the pork mixture. Additionally, when brushing the spring rolls with vegetable oil, use a pastry brush to evenly coat the surface, which will promote even browning and a crispier texture.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a mild flavor that works well in spring rolls.

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that can absorb the flavors of the other ingredients.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini provides a similar texture and moisture content.

• shredded carrots - Substitute with shredded bell peppers: Shredded bell peppers add a sweet flavor and a bit of crunch.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce can provide a similar crunch but with a lighter texture.

• shredded cabbage - Substitute with shredded kale: Shredded kale offers a similar texture and adds a nutritional boost.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, sweeter flavor compared to garlic powder.

• ginger powder - Substitute with fresh ginger: Fresh ginger has a more vibrant and pungent flavor.

• ginger powder - Substitute with galangal powder: Galangal powder has a similar but slightly more citrusy and piney flavor.

• spring roll wrappers - Substitute with rice paper wrappers: Rice paper wrappers are a gluten-free alternative that can be baked or fried.

• spring roll wrappers - Substitute with lettuce leaves: Lettuce leaves can be used for a low-carb, fresh alternative.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a rich flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is great for baking.

• Allow the baked pork spring rolls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled spring rolls in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator. The spring rolls will stay fresh for up to 3 days.

• For longer storage, wrap each spring roll individually in plastic wrap or aluminum foil. This ensures they maintain their shape and texture.

• Place the wrapped spring rolls in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze the spring rolls for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight.

• Reheat the spring rolls in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy again. Avoid using the microwave, as it can make them soggy.

• For an extra crispy texture, lightly brush the spring rolls with vegetable oil before reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked pork spring rolls on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the spring rolls with a bit of vegetable oil to help them crisp up.
  4. Bake for 10-15 minutes, turning them halfway through to ensure even reheating.
  5. Remove from the oven once they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the spring rolls in a single layer in the air fryer basket, ensuring they are not touching.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for crispiness and heat; if needed, air fry for an additional 2-3 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the spring rolls in the skillet and cover with a lid to help them heat through.
  4. Cook for about 3-4 minutes on each side, or until they are heated through and crispy.

• Microwave Method (Least Recommended):

  1. Place the spring rolls on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Note: This method may not retain the crispiness of the spring rolls.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the spring rolls on the toaster oven tray.
  3. Bake for 10-12 minutes, turning them halfway through to ensure even reheating.
  4. Remove once they are hot and crispy.

• Oven: Used to bake the spring rolls at a temperature of 400°F (200°C) until they are golden brown and crispy.

• Mixing bowl: Used to combine the ground pork, shredded carrots, shredded cabbage, soy sauce, garlic powder, and ginger powder.

• Baking sheet: Used to place the rolled spring rolls on for baking.

• Brush: Used to apply vegetable oil to the spring rolls before baking.

• Knife: Used to shred the carrots and cabbage if they are not pre-shredded.

• Cutting board: Used as a surface to shred the carrots and cabbage.

• Measuring spoons: Used to measure out the soy sauce, garlic powder, and ginger powder.

• Tablespoon: Used to measure and place the pork mixture onto the spring roll wrappers.

• Spring roll wrappers: Used to wrap the pork mixture before baking.

Prepare the filling in advance: Mix the ground pork, shredded carrots, and shredded cabbage the night before to save time on the day of cooking.

Use a food processor: Shred the carrots and cabbage quickly using a food processor instead of doing it by hand.

Batch roll the spring rolls: Lay out multiple spring roll wrappers at once and fill them assembly-line style to speed up the rolling process.

Preheat the oven early: Start preheating the oven while you are preparing the spring rolls to ensure it’s ready when you are.