Pork Spring Rolls


1 pound ground pork
1/2 head cabbage, thinly sliced
4-6 carrots, grated
1 onion, diced
1-2 garlic cloves, minced
salt & pepper

12 oz package 8″ Round Rice Paper Wrappers (about 30 wraps)

1/4 – 2 cups vegetable oil for frying (optional)


  1. Mix and cook filling in a large skillet, then set aside.
  2. Gently submerge a wrapper in warm water in a shallow pan or dish, then rest wrapper over the edge of a colander 1 minute until softened. About 2 wrappers can hang over edges of one colander without touching.
  3. Spoon 2-3 Tbsp uncooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling (like a buritto). Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled.
  4. Enjoy as is or fry a few at a time in very hot oil (350-375 F) until wrappers are browned. Set cooked spring rolls on end in a bowl to maintain crispness.

Serve with rice and gluten-free soy sauce.