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Baked Pork Spring Rolls

Baked Pork Spring Rolls

"An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!"
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45 m servings 154 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

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


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 273
  1. 345 Ratings

Most helpful positive review

I love theese! I have made them now several times. Somtimes I add shrimp or chicken instead of pork. I add bean sprouts at times as well. I LOVE that they are baked, not fried, and still come ou...

Most helpful critical review

Not nearly enough filling, they were not round and the cilantro was overwhelming.

Most helpful
Most positive
Least positive

I love theese! I have made them now several times. Somtimes I add shrimp or chicken instead of pork. I add bean sprouts at times as well. I LOVE that they are baked, not fried, and still come ou...

This was very good and easy to make. I used cole slaw mix which made it extremely fast.

These are a great appetizer. Instead of using spring rolls (which my local market didn't have) I tried using pasta wrappers (like used for egg rolls). They turned out great! Also, I added qui...

These turned out delicious. I especially liked this recipe because it was quick and easy, and you don't have the huge hassle and cleanup of deep frying. Instead of pork, I used 1/2 a package of...

This is nothing short of excellent. If I may, for all you vegetarians, I also tried omitting the pork and instead used an assortment of chopped mushrooms (wild and cultivated) along with shredd...

I used egg roll wrappers. I baked some of them and fried some. The baked were pretty good but I still prefer the heart-attack-on-a-plate fried method. I'd definitely bake them if I were to make ...

I thought this was a great recipe...especially for my first time making spring rolls. I added some diced water chestnuts for an extra crunch. For a dipping sauce I mixed some orange marmalade I ...

Wow! No one would believe they werent fried! And what a nice way to save some calories! Thanks, Ranyna, for a great addition to my recipe box. This is definitely a keeper. I also liked the sugge...

These were fantastic! Even my picky 2-year-old ate them! And my mom asked what I put in the meat mixture, which is very complimentary coming from her. The rolls were crispy and I didn't even ...

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