Cooking Chinese Pork Spring Rolls

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 06/21/21
Spring Rolls with Pork

yuliang11 / Getty Images
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
460 Calories
31g Fat
34g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 460
% Daily Value*
Total Fat 31g 39%
Saturated Fat 4g 18%
Cholesterol 72mg 24%
Sodium 296mg 13%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 12g
Vitamin C 11mg 53%
Calcium 24mg 2%
Iron 1mg 6%
Potassium 237mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With a crisp skin and a flavorful filling with Chinese barbecued pork, chopped black mushrooms, shreds of carrot and bean sprouts, these spring rolls make the perfect appetizer​ for parties and other occasions. This Chinese spring roll recipe makes 10 to 12 spring rolls.

Ingredients

  • 1/4 pound cooked barbecued pork, or make your own Chinese barbecued pork

  • 3 dried black mushrooms

  • 1/2 cup mung bean sprouts

  • 1/2 medium carrot

  • 2 tablespoons finely chopped red bell pepper

  • 2 teaspoons dark soy sauce

  • 2 teaspoons oyster sauce

  • 2 tablespoons chicken broth

  • 1/2 teaspoon granulated sugar

  • 1/4 teaspoon sesame oil, more to taste

  • Oil, as needed

  • 12 spring roll or egg roll wrappers

  • 1 large egg, lightly beaten, or 2 tablespoons cornstarch mixed with 1 tablespoon water

Steps to Make It

  1. Cut the barbecued pork into very thin strips.

  2. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.

  3. Rinse and drain the mung bean sprouts.

  4. Peel the carrot. Shred until you have 1/4 cup.

  5. In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar, and sesame oil. Set aside.

  6. Heat a wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbecued pork. Stir-fry for 1 minute.

  7. Then add the vegetables and stir-fry for another minute, then push up to the side of the wok.

  8. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.

  9. Preheat the oil for deep-frying to 360 F while preparing the spring rolls.

  10. Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom.

  11. Roll over once, tucking in the sides.

  12. Continue rolling and seal the top.

  13. Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes).

  14. Remove with a slotted spoon and drain on paper towels.

  15. Serve and enjoy!