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a plate full of pork and mushroom spring rolls
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5 from 3 votes

Pork and Mushroom 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. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: Asian
Keyword: Pork and Mushrooms Spring Rolls
Servings: 24
Calories: 76kcal


  • 24 wonton wrappers
  • 1 tablespoon sesame oil
  • 1/2 pound ground pork
  • 1 cup shiitake mushrooms finely chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon ginger minced
  • 1/2 teaspoon ground coriander
  • salt and pepper to taste
  • 1 teaspoon hot sauce I used Sriracha
  • 1 tablespoon all-purpose flour
  • 2 tablespoon water
  • oil for frying


  • In a small mixing bowl, mix the flour with the water until it's a paste.
  • 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.
  • 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.
  • Add vegetable oil in a skillet, about 1/2 inch deep. When hot, deep fry the spring rolls until golden and crispy. Remove from skillet and drain over paper towels.
  • Serve with sweet chili sauce.


Serving: 1eggroll | Calories: 76kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 54mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg