My oh my! I am so happy I made these Pulled Pork Spring Rolls! I love pulled pork and have made it my mission to find ways to repurpose leftovers because pork butt or shoulders are usually bigger than we would consume in one dinner. These leftover recipes will soon become an ebook that you will be able to download. Super excited for that!
For my Pulled Pork recipe click here! Dominican Pulled Pork.
Now… Spring Rolls. They have always intimidated me because the sheets look so fragile. Wontons, egg rolls, not so much. But the spring roll sheets are super thin. I decided I would get over my intimidation and give them a try. Found out how super easy it actually was to use, roll and fry. I really feel that if I could make them, so could you!
Can you freeze spring rolls?
My package had 25 sheets. I didn’t need that many but because I knew I could freeze them, I made them all and froze the ones I wasn’t going to fry that day.
How do we freeze the spring rolls?
Place single layers of wax paper or parchment paper in between rows of spring rolls. That includes a layer on top and place in the freezer. They will be good for about 3 months. That’s if they can last that long in your freezer, hahaha!
How do I cook frozen spring rolls?
Place spring rolls in about 2 inches of canola oil over medium-high heat until golden brown. Of course, make sure oil is hot when you add the spring rolls. Add them one by one.
Can I bake these spring rolls instead?
Yes! you can also bake them! From fresh for about 30 minutes at 425ᴼ degrees and from frozen for about 40 minutes.
Soy Sauce with a splash of honey
Taylor’s Habanero Sauce (my favorite for a great spicy flavor)
Other recipes I made with leftover Pulled Pork:
Pulled Pork Spring Rolls
- 1 cup leftover pulled pork chopped super small
- 1 pack spring roll sheets (pastry)(wrappers) mine had 25, frozen section, tagged super crunchy
- 1/2 head of green cabbage shredded
- 3 slices of onion finely chopped
- 1 large carrot finely shredded
- canola oil divided, for frying and sauteing veggies
- 1 tsp minced garlic
- 1/2 cup water
- salt and pepper if desired
- Thaw out spring roll sheets as per package instructions. This a super quick process.
- Chop up the pulled pork.
- Prep the carrots, onions, cabbage and garlic.
- In a large skillet, heat about 1 tbs canola oil over medium high heat.
- Cook onions for about 3 minutes or until they begin to become translucent.
- Add garlic and cook for 30 seconds or so, you want to make sure garlic doesn't burn.
- Add carrots and cook about 3 to 4 minutes or until you see that they are becoming tender.
- Add cabbage and water. Stir well and allow cabbage to welt slowly and mixture mostly to dry out.
- Add pulled pork, mix well and cook until pork is heated through.
- Once cooked, set aside in a bowl to cool down for about 10 minutes.
- Find a cutting board or very clean surface where we will assemble the spring rolls. You'll need a ramekin with water. We'll be wetting the edges of the spring rolls with this water to seal them.
- Working with one sheet at time, place the sheet as a triangle in front of you. Wet the top two edges (left and right).
- Add about 1 tablespoon mixture in the bottom middle of the triangle. Spread the mixture in a single line across.
- Fold up and over the bottom part of the triangle.
- Roll up once or twice.
- Fold the sides in.
- Continue to fold over until it's a roll.
- And that's it! you did it!
- Continue to the rest of the sheets.
- In a skillet, add 2 inches canola oil over medium high heat and once hot add the spring rolls one by one and fry until nice and golden.
- If you have spring rolls you need to freeze and store (prior to frying), just place in a container lined with wax or parchment paper in between layers of the spring rolls and freeze until you'd like to cook them.
- Serve with your preferred dip.
- I suggest Dijon mustard, BBQ sauce, Soy Sauce w honey and my favorite for some crazy spice is Taylor Habanero Sauce.