Pork Spring Rolls

By Angie Halten

Crunchy and succulent!



  • 1 pound ground pork
  • ½ head cabbage, thinly sliced
  • 4-6 carrots, grated
  • 1 onion, diced
  • 1-2 garlic cloves, minced salt & pepper
  • 12 ounce package round gluten-free rice paper wrappers (about 30 wraps).


  • Combine filling ingredients together and brown in a skillet or wok until cooked through.
  • Dip one wrapper into pan of boiling water to soften.
  • Spoon 2-3 tablespoons cooked filling onto a softened wrap. Roll one side of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter.
  • Continue filling and rolling wraps until all wraps are rolled.
  • Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (375°F) until wrappers are lightly
    browned. Drain on paper towels to absorb excess oil.