Plated Pork and Napa Cabbage Spring Rolls

I feel like a rabbit lately.

No really.  I’m pretty sure I’ve consumed enough leafy greens this week that I may soon grow a fluffy cottontail and two huge front teeth.  Don’t worry, I’m not sick of salads yet. (In fact, I have a great salad recipe to share with you next week.)  However, after eating so many of them this week, it’s no surprise that by Friday I was craving a deep-fried alternative.

As not to stray too far from the new norm, I decided to use the huge head of Chinese cabbage from my CSA share and attempt a batch of spring rolls.  After research and reading numerous recipes on this popular Chinese appetizer, I finally found this post.  SOLD.  Any recipe that references “famous” and a family relative in the title has got to be good; a tried-and-true method for creating an authentic dish.  And I have to say… this definitely lived up to the name!

pork spring rolls filling ingredients

The filling is a simple combination of ground pork, cabbage, carrot and ginger sautéed with some common Chinese-pantry staples.  The resulting flavor, however, is anything but simple.  It’s delicious! Especially when the filling is surrounded by a crunchy, deep-fried wonton wrapper!

Frying Pork and Cabbage Spring Rolls

Pork & Napa Cabbage Spring Rolls

Serves 16
Prep time 1 hour
Cook time 10 minutes
Total time 1 hour, 10 minutes
Meal type Appetizer
Spring rolls the authentic way, filled with pork and napa cabbage. A delicious start to any meal.


  • 1lb ground pork (we used a portion of a larger pork loin, and ground our own)
  • 2 tablespoons soy sauce (divided use)
  • 1 teaspoon corn starch
  • 1/2 teaspoon sugar (divided use)
  • 1 garlic scape, minced (or 2 cloves of garlic, minced)
  • 1/2 head Chinese cabbage (shredded)
  • 1 large carrot (shredded)
  • 1 teaspoon ginger (grated)
  • 1 tablespoon canola oil
  • 1 tablespoon chinese rice wine
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch (mixed in 1/2 cup of water)
  • 16 large wonton wrappers

Dipping Sauce

  • 2 parts agave syrup
  • 1 part siracha
  • 1/2 part fresh lemon juice
  • 1/4 part raw sugar


1. In a small bowl, combine pork, 1 TBSP soy sauce, 1 teaspoon cornstarch, 1/4 teaspoon sugar, and freshly ground black pepper. Let rest for 10 minutes.
2. In a large saute pan over high heat, add pork and cook through about 4 to 5 minutes. Then, add cabbage, carrots, ginger and garlic. Reduce heat to medium and continue cooking 3 to 5 minutes more, until all vegetables are tender. Add soy sauce, rice wine, sesame oil, salt and pepper. Stir to combine all ingredients. Remove from heat.
3. Use slotted spoon to remove the mixture from the pan and spread out on a baking sheet. Tilt the baking sheet up (I used the stove top to prop the baking sheet up into the saute pan). Let mixture cool and drain for 15 minutes. Remove juices that have collected at bottom of baking sheet. Then, pat dry with a paper towl to remove any additional moisture.
4. To roll, take one wrapper and place on a flat surface. Use your hands to wash the edges with cornstarch water. Place 1-2 TBSP of filling at the corner closest to you. Shape filling into a uniform log. Take closest corner and roll over and tuck under the filling.
5. Continue to roll until you meet the halfway point of the wrapper. Fold the left and right corners in, placing them at the center of the roll. Then roll up the rest of the wrapper. Seal, if needed, with more cornstarch water. Place on a sheet of wax paper that has been prepared with cooking spray. Repeat Step 4 - 5 with the remaining wrappers.
6. To fry, heat 2 inches of canola oil to 350 degrees in a dutch oven. When the oil comes to temperature, drop 5 to 6 spring rolls in at a time (to avoid overcrowding). Let fry about 2 minutes until golden and crispy. Repeat with remaining spring rolls.
Dipping Sauce
7. Whisk agave syrup, siracha, lemon juice, and raw sugar together in a small bowl. Serve along side of spring rolls for dipping

Though they do take a little extra effort to make, these would be a great appetizer to serve at your next party.  The best part is that they are fun to roll (so you can easily solicit help from your family).  Plus you can make them in advance.  Just freeze (in a Ziploc bag with parchment paper between the layers) until you are ready to fry.  This base recipe is certainly adaptable to any meat or vegetables you have on hand.  Give these a try, and let us know what ingredient combinations you come up with.

As for me, I’ll be hopping back to my lettuce-induced, rabbit hole heaven.  So more recipes with those nutritious, green salads are coming your way very soon!

Shared with Weekend Potluck, Strut Your Stuff Saturday, Addicted to Recipes

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4 Responses to CSA Chronicles – Pork & Napa Cabbage Spring Rolls

  1. Thanks for visiting my site! I’m book marking these fantastic looking spring rolls – have to make them before the weekend is up. Great minds think alike ;)

    • Mrs. Big Flavors says:

      Let me know how they turn out! Thanks for stopping by; hope to see you here again soon!

  2. The Sisters says:

    These look SO yummy! Thanks for linking up with us on “Strut Your Stuff Saturday!” We hope to see you next week! -The Sisters

  3. [...] Napa Cabbage: Pork and Napa Cabbage Spring Rolls [...]

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