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Pork Spring Rolls with Spinach and Berry Crumble

Updated on February 7, 2020
Pork Spring Rolls with Spinach
Pork Spring Rolls with Spinach | Source
4.5 stars from 2 ratings of Pork Spring Rolls with Spinach

Getting started

I thought I'd try this recipe after watching it being put together on the telly. It got my taste buds going. I wasn't disappointed the Pork Spring Rolls tasted gorgeous with a shot of the Orient. I fried my spinach in butter with a small amount of water to prevent it from burning in the pan. The crunch of the spring roll with the tender cooked spinach was incredible; coupled with the dipping sauce - excellent. I added lime juice to my Sweet Chilli dipping sauce to give it a kick. The sauce compliments the spring rolls and spinach beautifully. The majority of the veggies were sourced from my garden. I grew my spinach in the flower bed this year, as a result I got a bumper yield. Fresh is best, my spinach is lush and green. When there's a garden nearby; it's unbeatable. I also added extra ingredients. The portions can be varied according to your preference. You are only limited by your taste buds and imagination.

“Live to eat, don’t eat to live.”

- Jamie Oliver

Spring onions give good flavour to a dish
Spring onions give good flavour to a dish | Source

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: Meal for two


  • 400 grams Pork, Minced
  • 1/2 cup Finely Shredded Cabbage
  • 1/4 cup Finely Grated Carrots
  • 1/2 tsp Sesame Oil
  • 1 tsp Grated Ginger
  • 1 Clove garlic
  • 1 tsp Chilli Sauce
  • 1 tsp Soya Sauce
  • 1 tsp Cornflour
  • 4 tsp Vegetable Oil
  • 202 mm x 202 mm Spring Roll Wrappers, Square
  • 2 tbs Parsley
  • Sweet Chilli Sauce, Dipping sauce
  • 1 Bunch of Spinach
  • Butter for Frying


  1. Put meat into a large bowl.
  2. Finely shred carrots and cabbage. And add veggies to the meat bowl.
  3. Add crushed garlic and grated ginger to the meat bowl.
  4. Then add the sesame oil, soya sauce, chilli sauce and vegetable oil.
  5. Stir the cornflour with a little water and pour into the meat bowl. Mix contents thoroughly.
  6. Heat a pan on the stove and sauté the meat mixture. Do not over cook.
  7. Set aside to cool.
  8. Remove about nine spring roll wrappers and start to wrap the meat mixture. Commence; scoop two level dessert spoons of meat onto the wrapper. Place the meat about 2 cm down from the edge of the wrapper. Your first fold is over the meat. Then fold over the sides and roll towards the furtherest end of the wrapper. Repeat until meat is wrapped.
  9. Oil the spring rolls and bake in the over for 15 minutes.
  10. After about 12 minutes heat a frying pan put a nob of butter in the pan add some water and fry the spinach. When the spinach starts to soften turn off the element and set aside.
  11. Pour sweet chilli sauce into a dipping bowl and add about a teaspoon of fresh lime juice.
  12. Spring rolls should be set aside until cooled, slightly
  13. Then serve for two as a main course or more than two diners - serve as a starter.
  14. Pop into pre-heated oven 350 degrees

The main ended up a starter

We got an unexpected visitor who was invited to stay for tea - so our main became our starter. Numerous compliments were made about the spring rolls. I then pan fried lambs steaks and got the horseradish sauce, lettuce, tomatoes, radishes, red onions and cucumber out of the fridge. I bought some baps today so I made some burgers and prepared some couscous. Not too bad for 'fast food.'

More Spring Rolls

I've made another batch. A bumper batch For the freezer. I had no cabbage but I can fry some up when a heat up the rolls. I usually freeze food because as I'm mostly cooking for two. This way I can have a break from cooking.

Nutrition Facts
Serving size: 2
Calories 74
Calories from Fat153
% Daily Value *
Fat 17 g26%
Carbohydrates 63 g21%
Protein 7 g14%
Sodium 20 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Apple & Berry Crumble

Fruit crumble with walnut & maple ice cream
Fruit crumble with walnut & maple ice cream | Source

Apple & Berry Crumble

This is my recipe it's easy and fast to cook with minimal mess. I used frozen mixed berries with one apple. Stew the fruit until the sugar is dissolved. I used wholemeal bread with brown sugar for a more golden colour. But I use whatever I've got it cuts down on waste.

Stew until sugar has dissolved.  Notice that my apples are firm.  You can stew for longer if you wish.
Stew until sugar has dissolved. Notice that my apples are firm. You can stew for longer if you wish. | Source
My crumb mix butter, flour and bread. Do the pinch test if it holds together then pop it onto the fruit.
My crumb mix butter, flour and bread. Do the pinch test if it holds together then pop it onto the fruit. | Source


Fruit Stew

1 green or cooking apple
1 cup of frozen mixed berries
1/4 cup white sugar

Pop the ingredients into a saucepan and stew. Put into small oven proof bowl. Pour off liquid if too much, leave about four tablespoons.

Crumb mix

3 1/2 slices of brown toast bread crumb
1/2 cup of flour
1/4 - 1/2 cup of brown or white sugar
1/4 cup butter

Combine ingredients, pinch crumb mixture together, if it holds together then cover crumb mix over fruit. Oven temp fan 350 degrees

The crumb top is light and crunchy
The crumb top is light and crunchy | Source

Cook time: 15 minutes

Prep Time: 15 - 20 minutes

Yield: Two people

A food shortage in the future

Researchers predicted that by the year 2050 the world population is expected to reach 9.6 billion, currently, the global count is 7.2 billion. The demand for food on farming and agriculture industries will be extreme. These industries are already trying to meet the needs of today's consumers.
Clearly, there will be a food shortage crises in the future. It has been advised, by scientists, to raise awareness of future food shortages, give up eating red meat and reduce food waste.

In the garden

My garden gives me inspiration in the kitchen. And keeps me well stocked most of the year. At the moment my favourite herb is thyme. I have made some excellent stuffing for my fowls and some rich sauces. Its been mostly trial and error, but that's the challenge of it all. It's been so satisfying with some of the results that have turned out 'just right.' Yes, there have been a couple of disasters, but they turn out to be a learning curve for me. When you develop a good instinct about food - things naturally fall into place.


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