Recipe: Homemade Pork Spring Rolls

I am so fortunate to have learned the craft of hand rolling authentic Filipino spring rolls from my mother-in-law Jane. She is such a strong and inspiring women - moving to Canada from the Philippines in her teens - she would eventually raise a family of six - working hard in hospitality all of her life. I never see her light up as much as she does when she’s in the kitchen - preparing traditional dishes she enjoyed as a child and passing those recipes onto her children and luckily to me too! 

Jane in the early years. 

Jane in the early years. 

I’ve adjusted the recipe over the years and put my own special twist on it - but every time I set myself up to almost meditatively wrap and place each individual spring roll I am taken straight back to the first time I watched Jane roll hers - intimidated by a task that now seems second nature and is actually pretty relaxing. The best part ? As we prepare to welcome our second little one in October I tripled up this recipe and froze two batches to pull out for a quick supper once baby is born. 

Pork Spring Rolls  



  • 1-lb lean ground pork 
  • One large carrot grated  
  • 2-3 green onions chopped  
  • 2 tbsp oyster sauce  
  • 2 tbsp soy sauce  
  • pepper to taste 
  • one package of frozen spring roll wrappers (20 count) thawed in fridge

Set aside spring roll wrappers and mix together all other ingredients in a large mixing bowl. Take out one sheet of spring roll  wrap and place two spoonfuls of the pork mixture on one corner. Follow package instructions to roll. Seal with a dab of water, place aside and repeat. Fry spring rolls in a pot of oil for approximately 6-8 minutes per roll or until cooked through. 

 Tip: serve with lettuce to wrap around each spring roll for a little bit of added freshness and crunch. 

Spring rolls are a family favourite in our household. Paisley loves gobbling them up!! We hope you enjoy them as much as we do :)