Refreshing and straightforward, these baked pork spring rolls deliver all the crunch and flavor without the oil or fuss of frying. Rolled with seasoned pork, crisp vegetables, and baked until golden, they are ideal for a clean, light meal or snack. This version keeps everything simple, efficient, and oven-friendly while preserving the essential texture and taste of traditional spring rolls.
Why This Recipe Works
- Baking instead of frying creates crisp texture without excess oil, making the rolls lighter but still satisfying.
- The clean ingredient list ensures natural flavors shine through while keeping prep fast and straightforward.
- Using ground pork adds richness and moisture that balance the crunch of fresh vegetables.
- Rice paper wrappers turn perfectly golden when brushed lightly with oil before baking.
- Each step is structured for minimal mess and maximum consistency, ideal for busy home cooks.
Ingredients
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil, divided
- 10 rice paper wrappers
- Salt and black pepper, to taste
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Brush for oil
- Tongs or spatula
Instructions
Step 1: Prepare the Pork Filling
In a medium skillet over medium heat, add ½ tablespoon of vegetable oil and the ground pork. Stir and break the meat apart with a spatula until it turns light brown and no pink remains, about 6 to 8 minutes. Add minced garlic, soy sauce, and sesame oil, stirring until evenly coated. The mixture should be fragrant but not greasy. Let it cool for about 10 minutes before combining with vegetables. Cooling the filling helps prevent wrappers from tearing later.
Step 2: Combine Vegetables and Seasoning
In a large mixing bowl, combine the cooled pork with shredded carrots, shredded cabbage, and green onions. Season lightly with salt and black pepper. Mix thoroughly until vegetables are evenly distributed. This creates a balance of textures — tender pork and crisp vegetables that will soften slightly during baking. Tip: avoid overfilling the rolls; a compact mix ensures even cooking and cleaner results.
Step 3: Assemble the Rolls
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds until it becomes pliable but not too soft. Lay it flat on a clean surface. Spoon about 2 tablespoons of filling in the center. Fold the sides inward, then roll tightly from the bottom up, sealing the edge. Repeat with remaining wrappers and filling. This process should yield about 10 rolls. Arrange each roll on parchment paper to prevent sticking while assembling the rest.
Step 4: Brush and Prepare for Baking
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Lightly brush each roll with the remaining vegetable oil on all sides. This step helps achieve an even, golden finish during baking. Place rolls seam-side down on the sheet, spaced slightly apart for airflow. Tip: a silicone brush provides an even coat of oil without saturating the surface.
Step 5: Bake to Crisp Perfection
Bake the rolls for 15 to 18 minutes, turning them halfway through to ensure both sides crisp evenly. They are done when the wrappers look golden and slightly blistered. Avoid overbaking to prevent the rice paper from hardening too much. Allow them to rest for 5 minutes before serving. The rolls will firm up slightly as they cool, locking in their texture and flavor. Serve warm with a side of soy sauce or chili dip for a clean, sharp complement.
Step 6: Serve and Store
Arrange the spring rolls neatly on a platter for serving. For meal prep, let them cool completely before storing in an airtight container in the refrigerator for up to 3 days. To reheat, bake for 8 minutes at 375°F until warm and crisp again. Avoid microwaving to preserve texture. Tip: wrap leftovers individually in parchment to maintain the crisp surface.
Tips and Tricks
Keeping the Wrappers Intact
Work quickly when dipping rice paper wrappers in water. Over-soaking makes them fragile and sticky. Aim for just enough moisture to make them flexible for rolling. Keeping a damp towel nearby helps prevent drying out during assembly.
Managing Moisture in the Filling
Let the pork and vegetables cool before wrapping to minimize moisture buildup. Excess heat can soften the rice paper too much and lead to tearing during baking. For extra dryness, lightly pat the mixture with a paper towel before assembling.
Perfect Baking Texture
Preheating the oven fully is essential for crispness. Use convection mode if available for even airflow. Turning the rolls halfway through baking ensures both sides brown evenly. Avoid overcrowding the baking sheet, as that traps steam and softens the wrappers.
Smart Storage and Reheating
For leftovers, keep them in a sealed container lined with paper towels to absorb any condensation. When reheating, avoid the microwave since it softens the texture. The oven restores the crispness without drying the interior.
Simplified Dipping Options
Classic soy sauce or chili oil works, but for variety, mix soy sauce, rice vinegar, and a few chili flakes. It enhances flavor without overshadowing the clean taste of baked rolls.
Recipe Variations
- Pork and Shrimp Spring Rolls: Replace half the pork with chopped shrimp for a seafood twist that pairs well with sweet chili sauce.
- Vegetarian Option: Substitute pork with tofu or sautéed mushrooms for a lighter yet satisfying filling.
- Spicy Version: Add 1 teaspoon of chili garlic sauce to the filling mix for heat without altering the texture.
- Gluten-Free Adaptation: Ensure soy sauce used is gluten-free or swap with tamari to keep it allergen-friendly.
- Asian Fusion Style: Add a touch of hoisin sauce or minced lemongrass for deeper umami and aroma while maintaining the baked method.
Frequently Asked Questions
1. Can I use wonton wrappers instead of rice paper?
Yes, but the texture will differ. Wonton wrappers bake to a more cracker-like crispness, while rice paper maintains a delicate, slightly chewy edge that complements the filling. If using wonton wrappers, brush them with egg wash before baking to promote golden color and hold. Adjust baking time to around 12–14 minutes since wonton wrappers cook faster.
2. How can I keep the rolls from sticking to the baking sheet?
Using parchment paper or a silicone baking mat prevents sticking. Rice paper can easily adhere to metal when heat activates its starch. A light oil brush before placing them on the sheet adds another layer of protection. Avoid using foil, which can tear the wrappers when removed. Proper spacing also helps prevent rolls from touching and sticking together.
3. What other sauces pair well with baked pork spring rolls?
Besides soy sauce, try peanut dipping sauce or a vinegar-based garlic sauce. Peanut sauce adds creaminess that contrasts the crisp rolls, while vinegar-based dips enhance their freshness. Keep sauces light to stay aligned with the minimalist approach of this recipe. Avoid overly thick or sugary sauces that may overpower the pork’s natural flavor.
4. Can I make these ahead of time?
Yes, you can assemble the rolls up to one day in advance. Store them in an airtight container, separating layers with parchment paper to prevent sticking. When ready to serve, bake them directly from chilled at 400°F for about 18 minutes, turning once. Avoid freezing unbaked rolls since rice paper can become brittle when thawed.
5. Are baked spring rolls as crispy as fried ones?
They are slightly different but still crisp. Baking yields a thinner, lighter crunch instead of the deep, rich crispness from frying. The advantage is less oil and cleaner taste. For extra crunch, brush with a touch more oil or spray lightly with cooking spray midway through baking. The key is maintaining high oven temperature and not overcrowding.
Summary
This baked pork spring rolls recipe simplifies a traditionally fried dish without losing its appeal. Clean flavors, balanced texture, and easy steps make it ideal for everyday cooking. Whether served fresh from the oven or reheated for lunch, it delivers crisp satisfaction with minimal effort and ingredients.
Golden Baked Pork Spring Rolls: Crispy Without the Oil
Course: Cooking4
servings20
minutes18
minutes300
kcalIngredients
1 lb ground pork
1 cup shredded carrots
1 cup shredded cabbage
2 green onions, finely chopped
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil, divided
10 rice paper wrappers
Salt and black pepper, to taste
Directions
- Cook pork with garlic, soy sauce, and sesame oil until browned; cool.
- Mix cooled pork with carrots, cabbage, and green onions; season.
- Soften wrappers in warm water, fill, and roll tightly.
- Brush lightly with oil and arrange on a parchment-lined baking sheet.
- Bake at 400°F for 15–18 minutes, turning halfway, until golden.
- Cool slightly before serving with your favorite dipping sauce.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
