Pork & Vegetable Spring Rolls Recipe
Pork & Vegetable Spring Rolls Recipe photo by Taste of Home
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Pork & Vegetable Spring Rolls Recipe

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I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! —Marla Strader, Ozark, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 cups thinly sliced romaine
  • 1-1/2 cups cubed cooked pork
  • 1 cup thinly sliced fresh spinach
  • 3/4 cup julienned carrot
  • 1/3 cup thinly sliced celery
  • 1/3 cup dried cherries, coarsely chopped
  • 1 tablespoon sesame oil
  • 12 round rice paper wrappers (8 inches)
  • 1/4 cup sliced almonds
  • 1/4 cup wasabi-coated green peas
  • Sesame ginger salad dressing

Nutritional Facts

3 spring rolls (calculated without salad dressing): 255 calories, 12g fat (3g saturated fat), 48mg cholesterol, 91mg sodium, 19g carbohydrate (10g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.


  1. In a large bowl, combine the first six ingredients. Drizzle with oil; toss to coat.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Pork & Vegetable Spring Rolls in Simple & Delicious April/May 2015

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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