Lucky #13 Spring Rolls With Pineapple Dipping Sauce

Total Time
Prep 15 mins
Cook 20 mins

These little bites of heaven are full of veggies and, oh, so tasty. The dipping sauce is sweet yet with a hint of fire. These are way better than take out, and you can control the salt and the fire! Created for RSC#13 contest.

Ingredients Nutrition


  1. Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
  2. Dice green onions (white and greens).
  3. Finely dice cilantro and garlic.
  4. For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
  5. Add soy, salt and pepper.
  6. Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
  7. Place about 2 T of meat mixture in the center of one egg roll wrapper.
  8. Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
  9. The egg roll wrapper package will have further instructions for folding.
  10. Keep unused wrappers under a damp paper towel while working or they may dry out.
  11. This makes about 14-18 spring rolls depending on how much meat you have added.
  12. Place 4 spring rolls in hot oil.
  13. Cook about 4 minutes per side watching them carefully. Do not burn.
  14. Drain on paper towels. Check inside one spring roll for doneness of meat.
  15. For sauce:.
  16. Drain pineapple well. reserve juice for another use.
  17. Using a food processor or mini-chopper, chop pineapple with cilantro.
  18. Add jalapeno and chop. I use seeds and all. If you don’t want much heat, take the seeds out.
  19. Add hot sauce ( I use Sriracha) and honey.
  20. Serve with spring rolls and garnish with cilantro sprigs.


Most Helpful

I agree with the other reviewers...way too much meat filling just for 14 to 18 egg rolls. I had alot of trouble getting all the meat inside to cook without overcooking the wrapper. I made them again this time using a lot less filling in each one and they turned out alot better. Really very good. I wasn't really thrilled with the dipping sauce....I prefer the old standard sweet and sour sauce. These were a huge hit with my husband!

colleenannford March 14, 2009

This is the first time I had worked with raw meat inside an eggroll. I found it sooooo much easier to roll into a tight pkg than the fillings I normally work with. I was able to form logs & the wrappers went on perfectly. That said, I did have a problem getting the pork to cook completely and my eggrolls were very dark. Even then there were a few I had to microwave to finish cooking the meat. I'm sure it was because I had too much filling in the rolls. I will definitely be trying the method again using smaller amounts of filling and the full pkg of wrappers. I was expecting more flavor from this recipe. I found the filling a bit plain. I would suggest more spices..... maybe fresh ginger? more soy sauce or another sauce? I am still not sure about the pineapple dipping sauce. I processed the pineapple undrained, but after the result being so watery maybe I should have drained it. It has lots of flavor, but is actually more like a salsa. Maybe thickening it slightly with cornstarch would be nice? It is a welcome addition to the egg rolls. Thank you for a creative entry in RSC!

Susie D February 21, 2009

I also thought of lumpia when I made these! I enjoyed the flavors of the spring rolls, but loved, loved the sauce! A very good homemade treat that I normally wouldn't have tried at home. Thanks for creating and sharing this!

East Wind Goddess February 20, 2009

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