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+ servings
a stack of spring rolls with chopped parsley over top
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4 from 4 votes

Pulled Pork Spring Rolls

Filled with Latin Style pulled pork and veggies. It's time to have your senses blown!
Prep Time30 minutes
Cook Time10 minutes
Pulled pork cooked separately4 hours
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Caribbean, Chinese, Dominican, Japanese, Latin, Latin Fusion
Keyword: chinese spring rolls, dominican pulled pork, easy spring roll recipe, how to make spring rolls, japanese spring rolls, latin spring rolls, pork spring rolls, pulled pork spring rolls, spring rolls, thai spring rolls
Servings: 8 people

Ingredients

  • 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

Instructions

  • 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.

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