Go Back
+ servings

Pineapple Pork Egg Rolls

Spicy and Fruity
Course Appetizer, Main Course
Cuisine All-American, Asian
Keyword egg rolls, pineapple, sweet and spicy
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 590kcal
Author Lynn / Turnips 2 Tangerines


  • 2 tablespoons oil
  • 3 cloves garlic
  • 1 tablespoon grated fresh ginger
  • 1 pound ground pork
  • 2 Thai chili peppers, optional
  • 2 limes
  • 2 tablespoons fish sauce
  • 6 tablespoons sugar
  • 1 20 oz can pineapple chunks, drained and diced
  • 1 9 oz bag fresh baby spinach
  • 15 egg roll wrappers, you can find egg roll wrappers in the Asian produce section
  • cilantro optional
  • dipping sauce of your choice


  • In a wok or large skillet, drizzle oil over high heat. Add the garlic and ginger. Fry just until fragrant, about 30 seconds. Stir in the pork and cook, stirring often, until pork is heated through. Stir in the chilies, cook for one minute, then add lime juice, fish sauce and sugar. Cook until most of the liquid has evaporated. Stir in the pineapple pieces and spinach.
  • Cook until heated through and leaves begin to wilt, taste for seasoning. Remove from heat and let cool.
  • Spoon 2 to 3 tablespoons of pork mixture on the bottom third of one egg roll wrapper, fold sides toward center, top with a few cilantro leaves, fold the sides of your egg roll wrapper over filling and roll tightly. Keep remaining wrappers covered with a damp paper towel until ready to use. Place seam side down on a baking sheet coated with cooking spray. Repeat with remaining ingredients. Spray tops of egg rolls with cooking spray.
  • Bake at 425º for 10 to 15 minutes.
  • Cool slightly. Serve with Chili Dipping Sauce.


Serving: 1g | Calories: 590kcal | Carbohydrates: 51g | Protein: 25g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 1051mg | Potassium: 435mg | Fiber: 2g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 14.9mg | Calcium: 58mg | Iron: 2.9mg