Pork and Mushrooms Spring Rolls

These pork and mushroom spring rolls are perfect for a party to serve as an appetizer or it makes for a fabulous snack. 


We’ve had a beautiful week here, until today when it started raining. It figures, every time the weekend comes we get rain and/or snow. No matter, I’m not going to let the weather kill my good mood this weekend. I’ve been desperately waiting for this weekend because I’m having a super busy month at work and the weekends are desperately needed.

But here’s a great and easy appetizer that is so yummy you’ll thank me. I had these wonton wrappers in my fridge for a while now and I finally decided to make some spring rolls with them and OMG what a treat!

The great thing about spring rolls is that they’re so versatile and you can fill them with anything. I chose here to use ground pork and shiitake mushrooms. All I can say is this. I could not stop eating these puppies. I served mine with sweet chill sauce and they were so yummy.

These pork and mushroom spring rolls are perfect for a party to serve as an appetizer or it makes for a fabulous snack.


Pork and Mushrooms Spring Rolls
Prep time
Cook time
Total time
Serves: 6
  • 24 wonton wrappers
  • 1 tbsp sesame oil
  • ½ lb ground pork
  • 1 cup shiitake mushrooms, finely chopped
  • 3 cloves garlic, minced
  • ½ tsp ginger, minced
  • ½ tsp ground coriander
  • salt and pepper to taste
  • 1 tsp hot sauce, I used Sriracha
  • 1 tbsp all purpose flour
  • 2 tbsp water
  • oil for frying
  1. In a small mixing bowl, mix the flour with the water until it's a paste.
  2. In a skillet heat the sesame oil over medium heat. Add garlic and ground pork. Fry until pork is no longer pink. Add mushrooms, ginger, coriander, hot sauce and season with salt and pepper. Transfer to a plate.
  3. Start assembling the spring rolls. Place a wonton wrapper on your work surface and add about a tbsp of the filling in the middle. Don't add too much filling because you won't be able to roll. Roll the wrapper forward, wrap both ends and continue rolling. Close both ends with the flour paste. Continue with remaining wontons.
  4. Add vegetable oil in a skillet, about ½ inch deep. When hot, deep fry the spring rolls until golden and crispy. Remove from skillet and drain over paper towels.
  5. Serve with sweet chili sauce.



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