Crispy Spring Rolls with Pulled Pork and Sweet Potatoes

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This recipe makes 8 rolls.


  • 1/2 Lb. Cooked Pulled Pork
  • 1 Onions-sauteed in 1 tbsp. of vegetable oil to soften, cooled
  • 1 Cup Diced Cooked Sweet Potatoes-cooked just until tender,cooled, don’t mash
  • ¼ Cup Your Favorite Barbecue Sauce
  • To Taste Salt and Black Pepper
  • 8 Spring Roll Wrappers- 8" Square Size
  • 1 Egg- beaten with 2 Tbsp. water for an egg wash
  • Vegetable Oil as Needed to Deep Fry


  • Prepare the filling by mixing together the pork, onions, sweet potatoes and barbecue sauce. Reserve
  • Lay 8 spring roll wrappers out. Divide the cooled filling among the wrappers in a cylinder shape leaving ¾” of wrapper on each edge with no filling to tuck edges in. Lightly brush the egg wash on the latter ¼ of the spring roll wrapper. Roll wrappers around filling tucking in sides, sealing the final edge.
  • In a deep fry pot half filled with vegetable oil to 375°f. Place 2 spring rolls at a time in a deep fry basket and submerge in oil, frying about 2 minutes or until golden brown and crisp. Lift basket out and turn spring rolls out onto a plate with paper towels to drain. Divide among four serving plates, and garnish with your favorite salsa, sour cream, avocado, etc. Enjoy and Happy Super Bowl!

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