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Pork Spring Rolls

 Pork Spring Rolls
When my daughter started a gluten-free diet, I experimented in the kitchen to create some new foods. My mild pork rolls were a hit with all of our friends and family who sampled them.
18 ServingsPrep: 45 min. + chilling


  • 1-1/2 pounds ground pork
  • 1 medium carrot, shredded
  • 3 green onions, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh gingerroot
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1/2 package (8.8 ounces) vermicelli-style thin rice noodles
  • 18 rice papers (8 inches)
  • Torn romaine
  • Sweet chili sauce


  • In a large skillet, cook pork over medium heat until no longer pink;
  • drain. Stir in the carrot, onions, garlic, ginger, coriander, cumin,
  • oil, pepper flakes, salt and pepper until blended.
  • Add the water, soy sauce and sugar. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 3-5 minutes or until liquid is evaporated.

2 of 2

Pork Spring Rolls (continued)

Directions (continued)

  • Transfer to a bowl; cool. Cover and refrigerate for 1 hour or until
  • chilled.
  • Cook noodles according to package directions. Drain and rinse in cold
  • water; drain well. Fill a shallow bowl with water. Soak a rice paper
  • in the water just until pliable, about 30-45 seconds (depending on
  • thickness of rice papers); remove, allowing excess water to drip
  • off.
  • Place on a flat surface. Layer meat mixture and noodles down the
  • center; top with romaine. Fold both ends over filling; fold one long
  • side over the filling, then roll up tightly. Place seam side down on
  • a serving platter. Repeat with remaining ingredients.
  • Cover with damp paper towels until serving. Cut rolls diagonally in
  • half and serve with sweet chili sauce. Yield: 1-1/2 dozen.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.