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Baked Pork Spring Rolls with Blueberry Dipping Sauce
Salads & Appetizers

Baked Pork Spring Rolls with Blueberry Dipping Sauce

12 spring rolls, 1 cup of sauce



  • 1 lb (450 g) Lean ground pork
  • ¼ cup (30 g) Green onion, sliced
  • 1 tbsp (10 g) Ginger, minced
  • 1 tbsp (10 g) Garlic, minced
  • 2 tbsp (30 ml) Hoisin sauce
  • 2 tsp (10 ml) Soy sauce
  • 1 tsp (5 ml) Chili paste (Sambal Oelek)
  • 1 tsp (5 ml) Rice vinegar
  • 1 tsp (5 ml) Pepper
  • ½ tsp (2.5 ml) Salt
  • 12 Wheat-based spring roll pastry sheets – 8 x 8”, thawed
  • ¼ cup (60 ml) Grapeseed oil

For Dipping Sauce

  • 1 cup (150 g) B.C. blueberries - fresh or frozen
  • ¼ cup (60 ml) Honey
  • 1 tbsp (15 ml) Chili paste (Sambal Oelek)
  • 1 tbsp (15 ml) Lime juice
  • 1 tbsp (15 ml) Cilantro – fresh, chopped




1. Pre heat oven to 350°F/160°C. Grease an 8” x 14” non-stick cookie sheet with oil.
2. Thaw spring roll pastry sheets, keeping covered in a damp clean towel.
3. In a large bowl, mix the raw ground pork, green onion, ginger, garlic, hoisin sauce, soy sauce, chili paste, rice vinegar and pepper.
4. Lay a sheet of spring roll wrapper on a clean flat surface., and place 2-3 tablespoons of the pork mixture in top third of the wrapper sheet and roll, folding the ends in to form a 3.5” roll. 
5. Place on an oiled cookie sheet, seam side down and brush generously with grapeseed oil.
6. Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-60 minutes until golden grown.
7. Remove from cookie sheet immediately to avoid sticking. Serve with Tangy Blueberry dipping sauce. 

Dipping Sauce:
1. In a sauce pan bring blueberries, honey and chili paste to a simmer and allow to cook for 10-15 minutes. 
2. Cool the mixture and then puree in a blender until smooth. Stir in the lime juice and cilantro. 

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