Baked Pork Spring Rolls

READY IN: 50mins
Recipe by cellogirl2

I want to try this out when I try the Thai Coconut Soup (which I'll post a little later).

Top Review by Chef Tweaker

These were a big hit! Who would have thought that baking eggrolls would turn out so well? I may try the technique with other fillings. I DO think that turning them halfway thru is critical, the bottom may brown too much otherwise. I did not brush with oil but sprayed with PAM instead. That seemed to do the trick. I substituted ground turkey for the pork... which worked perfectly. Reduced the ginger and omitted the chili sauce due to family preferences. I didn't have sesame oil so I omitted it but will be sure to add it next time. Also I think it could stand more cabbage than called for. The only thing is that I think it should say 2 Tbs of mixture. I doubled the recipe, used 2+Tbs and it would have made 24 if I had enough wrappers. Also... you're honored with my first photo upload. I noticed that there wasn't one so I tried my hand at taking a pic. :o)

Ingredients Nutrition


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place pork in a medium saucepan.
  3. Cook over medium high heat until evenly brown.
  4. Remove from heat and drain.
  5. In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
  6. Mix cornstarch and water in a small bowl.
  7. Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers.
  8. Roll wrappers around the mixture, folding edges inward to close.
  9. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
  10. Arrange spring rolls in a single layer on a medium baking sheet.
  11. Brush with vegetable oil.
  12. Bake in the preheated oven 20 minutes, until hot and lightly browned.
  13. For crispier spring rolls, turn after 10 minutes.

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