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Crispy Fried Pork Spring Rolls

Crispy Fried Pork Spring Rolls are the kind of appetizer that disappear almost as quickly as they hit the table. Each roll is packed with savory seasoned pork, crunchy vegetables, and aromatic ingredients, then wrapped in a delicate spring-roll wrapper and fried until beautifully golden and crisp. The contrast between the crunchy exterior and juicy, flavorful filling makes these spring rolls irresistible.

They are perfect for appetizers, parties, family dinners, or as part of an Asian-inspired meal. Serve them with sweet chili sauce, soy-based dipping sauce, or your favorite spicy condiment for an extra burst of flavor.

Ingredients

For the Filling

1 pound ground pork
2 cups finely shredded cabbage
1 medium carrot, grated or julienned
2 green onions, thinly sliced
2 cloves garlic, finely minced
1 teaspoon freshly grated ginger
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
1 tablespoon cornstarch

For the Spring Rolls

12–16 spring-roll wrappers
1 tablespoon all-purpose flour
2 tablespoons water
Vegetable oil, for deep frying

For Serving

Sweet chili sauce
Soy sauce
Spicy garlic sauce, optional
Sliced green onions or fresh herbs, optional

Step 1: Prepare the Vegetables

Start by preparing all of the vegetables before cooking the pork. Finely shred the cabbage and grate or julienne the carrot so that the vegetables are small enough to fit neatly inside the wrappers.

Thinly slice the green onions, then mince the garlic and grate the ginger. Keeping everything prepared beforehand makes the filling much easier to assemble and prevents the vegetables from becoming overcooked.

Step 2: Cook the Pork

Place a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a wooden spoon or spatula.

Continue cooking until the pork is thoroughly browned and no longer pink. If there is a large amount of excess fat in the pan, carefully drain some of it.

Add the minced garlic and grated ginger. Stir-fry for about 30–60 seconds, just until fragrant.

Step 3: Add the Vegetables

Add the shredded cabbage, carrot, and green onions to the skillet.

Stir everything together and cook for approximately 2–4 minutes. The vegetables should soften slightly while still retaining some texture. Avoid overcooking them because a watery filling can make the spring-roll wrappers soggy and difficult to fry.

Step 4: Season the Filling

Add the soy sauce, oyster sauce, sesame oil, black pepper, salt, and sugar.

Stir thoroughly so the seasonings coat the pork and vegetables evenly.

Sprinkle the cornstarch over the mixture and continue stirring for another minute or two. The cornstarch helps absorb excess moisture and gives the filling a cohesive texture.

Taste the filling and adjust the seasoning if necessary.