When the kids were tiny, we hired a live-in caregiver from Baguio in the Philippines and she has graced our life with love and kindness ever since. Before every special birthday party or event, I would come home from work to find a freezer full of amazing filipino spring rolls, and the kids and I would devour them early in any party! The rolling of these gems always eluded me, so I sat down with her and we all learned proper spring roll rolling technique together.

Filipino Spring Roll Recipe


3 large eggs
2.5 pounds ground pork
1/2 cup minced carrot
1/2 cup minced yellow onion
2 t. minced garlic
6 T. whole milk
3 T. soy sauce (add more if desired)
3 T. fish sauce
Freshly ground pepper
1 12-oz package of frozen 8-inch square spring roll wrappers, thawed


1. Mix pork, carrot, onion, garlic, milk, soy, fish sauce and 1/8 t. pepper using your hands or a silicone spatula.
2. Keep the spring roll wrappers moist with a damp kitchen towel. Remove one, and dollop 5 t. of the mixture in a row about 1.5 inches from the edge of the wrapper closest to you. Roll, pulling the mixture towards you and fold in the ends after mixture in no longer visible. When there is 1 inch of wrapper left, brush water or a beaten egg along the edge so that it will stick and seal.
3. Either fry the rolls in hot vegetable oil in a saucepan or grease a cookie sheet and bake 20 minutes in a 400 degree oven, turning halfway through the cooking process.

The rolling technique takes a bit of practice, but once you get the hang of it, the process flies! You can produce dozens of these yummy treats very quickly. People are always shocked that they didn’t come from a package. You can also add interesting herbs, use ground chicken or tofu inside and play with flavours to create your own signature rolls.