Pork Spring Rolls

Posted on Jan 25 2018 in
Print Recipe


  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • 2 T. Asian hot sauce
  • ¼ cup water
  • 1 (16-oz.) bag coleslaw mix
  • ½ cup chopped cilantro
  • ½ cup sliced green onions
  • 1 T. vegetable oil
  • 1 lb. ground pork
  • 3 T. grated fresh ginger
  • 9-12 (9-in.) rice paper wrappers


Combine hoisin, soy sauce, hot sauce and water in small bowl. Heat oil in large skillet and add pork and 1/3 cup hoisin mixture. Cook until pork is no longer pink. Turn off heat. Stir in ginger, coleslaw, cilantro and green onions. Cover pan until ready to fill spring rolls.

Spread clean, damp kitchen towel on counter. Soak 2–4 wraps in bowl of warm water until just pliable, about 10 seconds. Arrange ½ cup of filling on each wrapper. Fold in sides and roll up tightly. Repeat with remaining wrappers and filling. Plate spring rolls in a single layer. They will stick together if stacked. Serve with remaining hoisin mixture as a dipping sauce.

Heidi Stamets, Monroeville

Editor’s notes: You may need extra rice paper wrappers. We suggest soaking wrappers one at a time. If soaked too long, wrappers are unusable. When folding the spring rolls, fold top, then one side, then bottom and finally roll into a cigar shape.