February 23, 2014

Pineapple Pork Spring Rolls

Secret Recipe Club Group D Reveal Day~
Name of Recipe: Pineapple Pork Spring Rolls~
Recipe from: Tara's Multicultural Table

This month I was assigned a wonderful blog called Tara's Multicultural Table. Tara's blog is fantastic and her blog has recipes from all over the world. Tara is a stay at home mom, and she lives in Florida's panhandle with her husband and small son.

Tara's recipe for Pineapple Spring Rolls was Fantastic!!
Thanks Tara for a wonderful recipe~
Pineapple, Pork, Spring Rolls

Pineapple Pork Spring Rolls~

  • 2 T oil
  • 3 cloves garlic
  • 1 T grated fresh ginger
  • lb. ground pork
  • 2 Thai chili peppers
  • 2 limes
  • 2 T fish sauce
  • 6 T sugar
  • 2 cups fresh pineapple, cubed, (20 oz can pineapple chunks drained and diced)
  • 2 small bunches fresh spinach (9 oz bag spinach)
  • *15 egg roll wrappers

  1. In a wok or large skillet, drizzle oil over high heat.
  2. Add the garlic and ginger. Fry just until fragrant, about 30 seconds.
  3. Stir in the pork and cook, stirring often, until pork is heated through
  4. Stir in the chilies, cook for a minute, then add lime juice, fish sauce and sugar.
  5. Cook until most all of the liquid has evaporated.
  6. Stir in the pineapple pieces and spinach.
  7. Cook until heated through and leaves begin to wilt, taste for seasoning.
  8. Remove from heat and let cool.
  9. Once the pork/pineapple mixture is almost room temperature, fill a large pan with hot water.
  10. Submerge a rice paper in the water until softened, 5-10 seconds, lift to remove excess water and place on work surface.
  11. Put 1-2 T filling  in center.

Top with a few cilantro leaves, fold the sides of your rice paper over fillings.
Serve with Chili Dipping Sauce

*Egg Roll Wrappers:

  1. Spoon 2-3 T of pork mixture on the bottom third of one egg roll wrapper, fold sides toward center and roll tightly.
  2. Keep remaining wrappers covered with a damp paper towel until ready to use.
  3. Place seam side down on a baking sheet coated with cooking spray.
  4. Repeat with remaining ingredients
  5. Spray tops of egg rolls with cooking spray.
  6. Bake at 425 for 10-15 minutes.
  7. Cool slightly.
Pork, Pineapple, Egg Rolls, Spring Rolls


  1. Replies
    1. Thanks! I was surprised at how well the two flavors went together~

  2. I've always wanted to make baked egg rolls - these are a great excuse to try it out! Good pick.

    1. This was the first time I have ever made baked egg rolls and they turned out great, I don't think I will ever deep fry eggrolls again:)

    2. Very interesting flavors for this egg rolls, and I love that you baked them... I hate frying stuff, makes a mess on the stove, and then there's all that oil to dispose of ;0-)

  3. I love pork and pineapple together, and you definitely caught my attention and made me crave these after I seen your pictures. They look great Lynn!

  4. Good Morning Lynn, Your post is fortuitous, as I was talking to my daughter over the weekend and she is going to send me some thin Chinese wraps which she buys at her local Asian store.
    I have never had pork and pineapple before, it is an unusual combination of foods, but one which I am looking forward to trying. I like the fact the these spring rolls are baked and not fried. I can see this as a nice Saturday evening supper.
    Best wishes

    1. Hello Daphne~ Thanks so much for stopping by, I'm always happy to see you here for a visit:) I had never tried pineapple and pork together either and I really loved it:) In fact, I much prefer pineapple warmed or grilled, brings out the natural sweetness. Hope you get a chance to try these spring rolls, they turned out wonderful~ Have a Great Week~ Lynn

  5. Now I am craving me some spring rolls. yum, yum!! Happy Reveal Day!

  6. These look perfect! Great pick this month :)

  7. So glad you enjoyed them! I couldn't find water spinach either since they are illegal here, so I subbed with regular spinach. I love Thai chili sauce. I especially like to finely chop some pineapple or puree it and mix it into the sauce :)

    1. Hi Tara~ Your spring rolls were fantastic and next time I will try them with the spring roll wrappers:) I never thought to add pineapple to the chili sauce but I will try that too:) Thanks for a wonderful recipe~ Lynn

  8. Those sound so fantastic!! What a great pick for SRC!!

  9. Spring rolls are always a hit with us! Love that they are baked and not fried..great SRC pick!

  10. Thank you April, They were delicious~ Next time I do want to make them with the spring roll wrappers:)

  11. That has got to be the best new kind of spring roll flavor I have heard of, yummy!

  12. I love that these are baked, not fried! They look so good. Thanks for sharing with the SRC.

  13. This looks delicious Lynn. I had been attempting deep fried spring rolls and they totally fell apart, so I'm going this route instead. The combination sounds delicious.

  14. Yum! They look good. I have never liked the spring roll wrappers...I think it's a texture thing..lol. Another group D'er

  15. That recipe is definitely a good I will be making them! Everybody loves discover delicious new recipes, and an occasion this is a perfect opportunity to do so.

    1. Since I have been part of the Secret Recipe Club, I have made so many delicious recipes.....recipes I might not have ever tried~

  16. These sound awesome! I love the sweet & salty aspect with the pineapple... so yummy!

  17. Yum! I love the pineapple in these. It's such a bright flavor and perfect with pork!


Thank you so much for stopping by Turnips 2 Tangerines~ I hope you enjoyed your visit and Stop back again soon~ Feel free to leave a comment or email me at: lane.lavender2@gmail.com

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