Pork and Cucumber Spring Rolls

I have recently become acquainted with Pinterest, which is a great way to pin down recipes you want to try or share. Last week, enjoying my quiet Sunday morning, I found a pork patty spring roll recipe. It looked amazing, so I decided to try my own version with less sodium. The original recipe calls for too much fish sauce, which is high in sodium, just like soy sauce. I reduced the fish sauce, which allowed the fresh flavors of bright cucumber and peppery arugula to shine through.  I also added one of my favorite veggies of mung bean sprouts. The bean spouts were the ideal compliment to the cucumber and arugula, and also added a nice crunch. I almost decided to leave out the cucumber when I was frustrated looking for it at the farmer’s market, but glad I did not give up, because it makes the spring rolls taste spectacular. No dipping sauce needed for these rolls as they are full of flavor. Warning: You may have difficulty rolling the delicate rice paper sheets (spring roll wrappers). Don’t fret, as I still have issues with this, along with egg roll wrappers as well. But, as long as you get everything rolled together, it is all about enjoying the taste.


1 lemon, juiced
1 Tbsp fish sauce
3 Tbsp sugar
1 large garlic clove, finely minced
1/2 tsp ginger, finely minced
1/2 tsp red chilies, finely chopped
1 lb ground pork, reduced fat
1 Tbsp peanut oil
18 rice paper sheets (spring roll wrappers)
1 cup mung bean sprouts
1/2 cup arugula, chopped
1 cucumber, medium, cut into thin sticks


Mix together lemon juice, fish sauce, sugar, garlic, ginger and chilies in a large bowl. Add ground pork and mix well.

Divide the mixture into 18 portions. Form each portion into a log about an inch and a half in diameter and 3 inches long.

Heat peanut oil over medium high heat in a skillet. Cook pork patties in two batches. Brown the first side for about 2 minutes and flip to brown the other side for two minutes. Remove patties from heat and place on a paper towel lined plate to cool.

Prepare a wide shallow bowl for dipping the rice paper. Dip the rice paper into the water, per the directions on the package. Place a rehydrated rice paper on a work surface. Place bean sprouts, arugula and cucumber in rice paper. Place a pork patty on top. Roll to seal the fillings. Repeat until all the patties have been rolled into the rice paper.

Nutrition Facts

Servings: 6  (3 rolls per serving)
Serving size: 1/6 of recipe (6.4 ounces).
Calories 303.00

% Daily Value
Calories From Fat  129.98  43%
Total Fat 14.47g  22%
Saturated Fat 4.45g  22%