Crispy Pork Spring Rollswith Vegetables, Pork Luncheon Meat, and Sweet & Sour Sauce

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Crispy Pork Spring Rollswith Vegetables, Pork Luncheon Meat, and Sweet & Sour Sauce

  • 1 h 0 min
  • 4 persons


  • 200 g Tulip Jamonilla®
  • 2 cloves garlic
  • 1 onion
  • 4 tbsp green beans
  • 4 carrots
  • 2.5 dl beansprouts
  • 10 spring roll wrappers
  • Vegetable oil
  • Salt
  • Freshly ground pepper
  • Soy sauce
  • Sweet and sour sauce
  • 500 g cooking oil
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Did you ever try making homemade spring rolls? If not, you’re missing out! When making homemade spring rolls you will get the crispiest version possible. Try out this recipe with juicy pork luncheon meat and fresh vegetables wrapped in a crispy, porous spring roll pastry.

In this recipe, we use pork luncheon meat which makes the preparation short and sweet while maintaining a great taste and quality. For a greener version of the spring rolls, add more vegetables such as finely shredded cabbage, mushrooms, or bell pepper.

Serve the spring rolls as a side dish or a snack with a sweet and sour sauce for dipping on the side.


Difficulty: Easy



Prepare the filling 

  • Mash the pork luncheon meat. 
  • Chop the green beans, carrots, onion, and garlic finely. 
  • Heat some oil in a non-stick pan and add the onion and garlic. Fry until translucent.  
  • Add in the pork luncheon meat and break it up while frying.  
  • Turn the heat down to medium and add the green beans, beansprouts, and carrots. Season with salt and sugar. 
  • The filling should be dry, otherwise, your spring rolls won’t be as crispy. If the filling is too wet, you need to drain it a bit before filling the spring roll wrappers. 

Wrap, roll, and fry 

  • Lay down the spring roll wrapper in a diamond shape so that you will start rolling from one corner towards the opposite corner. Place 2 tablespoons of filling on the lower half of the spring roll pastry and roll it tightly halfway up the wrapper.  
  • Bring the sides of the spring roll wrapper to the center and continue rolling it tightly towards the edge.  
  • The moisture from the filling will seal the spring roll. If not, you can use a bit of water to secure it.  
  • Pour vegetable oil in a high pan and make sure it will cover the spring rolls.  
  • Check the temperature of the oil before dumping the spring rolls in. Place the end of a wooden chopstick in the oil, if there are bubbles around the stick, the oil is ready.  
  • Carefully place the spring rolls in the oil. Do not fry too many spring rolls at a time as it will make the temperature of the oil drop and make the spring rolls absorb too much oil and go soft. 
  • Let the spring rolls fry for 2-3 minutes until they are golden brown and crispy. Turn occasionally.   
  • Transfer to a paper towel to dry. 
  • Serve the crispy spring rolls hot with a sweet and sour sauce for dipping. 
  • Enjoy!  



Get more snacks recipes 

Swaps and substitutions  

Spring rolls are delicious as a snack, appetizer, or even as a main course. Serve the spring rolls with a refreshing side to compliment the savory flavors.  A fresh noodle salad made of cabbage, edamame beans, cucumber, and fresh lime juice would be a great choice. 

Instead of the sweet and sour sauce, you can also make your own fish sauce. It is easy and tasty: 

Fish sauce 

2 tbsp fish sauce 
3 tbsp sugar 
1 tbsp lime juice 
2 tbsp water 
1 tbsp chopped garlic 
1 tbsp chopped chili 

  • Chop garlic and chili finely.  
  • Mix with the fish sauce, sugar, lime juice, and water. Stir together well.  
  • Serve the fish sauce together with hot spring rolls, a Vietnamese salad, or fried rice.  
  • Enjoy!

Try our vermicelli salad recipe