Pork Spring Rolls

Enjoy these pork spring rolls Vietnamese style – wrap in lettuce and mint, then dunk in spicy sauce. The delicate rice paper makes these lighter and crispier than Chinese-style spring rolls. Cha gio (Vietnamese spring rolls) using banh trang.



Vegetables (Contains Onion, Garlic), Pork (26%), Pastry (Wheat Flour (48%), Water, Coconut Oil, Salt) (16%), Vermicelli Noodles (Pea Starch, Corn Starch, Mung Bean Starch), Sugar, Oyster Sauce (Contains Wheat), Flavour Enhancer (621), Salt, Potato Starch, Sesame Oil, Black Pepper.

Nutritional Info

Serving size: 110g
Energy 970kj 882kj
Protein 5.2g 4.7g
Fat, Total 14.0g 12.8g
– Fat, Saturated 5.8g 5.3g
Carbohydrate 20.4g 18.5g
– Sugars 3.5g 3.1g
Sodium 722mg 656mg

Allergy Advice & Storage

Product contains: Wheat, Sesame. Soy

May contain: Shellfish, Egg, Peanuts, Milk


Cooking Instructions

Deep fried

Cook spring rolls from frozen. For best results, we recommend deep frying your spring rolls.

For best results do not overcrowd or overcook, and keep an eye on them during preparation.


  1. Heat oil to 180°C
  2. Place spring rolls in for 3-5 minutes on reduced heat to 160°C
  3. Turn heat up to 180°C for a further 3-5 minutes until golden brown
  4. Remove rolls and place on absorbent material. Let stand for 2 minutes before serving. Eat while they’re lovely and crisp!


As a serving suggestion, try with sweet chilli or a honey soy dipping sauce!