Luxurious recipes for pork rolls 5 times differently. Enjoy!

Are you expecting a visitor and want to prepare some unusual snacks?

Or do you just have pork hidden away and don’t know how to prepare it a little differently?

Try our recipes for pork rolls in 5 different variations.

Enjoy your meal!

Gypsy pork rolls

Thin slices of pork stuffed with cheese and mint with a smoky tomato sauce are a unique delicacy that all your guests will enjoy!


  • 2 x 500g pork tenderloins, halved widthwise, thinly sliced and patted
  • 8 slices serrano ham or prosciutto, halved crosswise
  • 150 g mozzarella, coarsely grated
  • 1/2 cup large peppermint leaves
  • 4 x 60g long bacon, halved widthwise
  • 2 tablespoons of olive oil

On the Sofrito:

  • 60 ml (1/4 cup) olive oil
  • 1 small onion, finely chopped
  • 3 cloves of garlic, thinly sliced
  • 1/4 teaspoon ground black pepper
  • 500 g cherry tomatoes, halved
  • 150ml dry sherry


  1. For the Sofrito, heat the olive oil in a skillet over medium heat, add the onion, garlic, scallions and 1 teaspoon salt and cook for 5 minutes or until soft.
  2. Add the tomatoes and cook for a further 5 minutes or until slightly softened.
  3. Add the sherry and simmer for 8 minutes, then season with ground black pepper.
  4. Now prepare the rolls.
  5. Cut the pork from the flank into slices, leaving pieces approximately 14cm x 16cm.
  6. Place 4 pieces of ham on top of each slice of meat, sprinkle with cheese and cover with a few mint leaves.
  7. Roll from the long side, wrap 2 pieces of bacon on each side around each roll and secure with toothpicks.
  8. Season with salt and ground black pepper.
  9. Heat the olive oil in a pan over medium heat, add the rolls and sauté for 10 minutes or until browned.
  10. Add 1/2 cup water, cover and cook for another 2-3 minutes or until cooked.
  11. Remove from the pan, cut in half diagonally and serve with the sofrito, sprinkled with the remaining torn mint leaves.
Pork rolls with ham and cheese placed on top of tomatoes, served in a bowl with a fork.

Baked rolls with pork and vegetables

These Chinese-style spring rolls are filled with vegetables and pork wrapped in a thin, crispy dough that crumbles in your mouth when you bite into it. Deliciousness!


  • 1 cooked pork tenderloin (approx. 500 g)
  • spray oil
  • 4 cups coleslaw salad mix
  • 2 thinly sliced spring onions
  • 1/2 cup fresh cilantro, chopped
  • 3 tablespoons hoisin sauce
  • 16 pieces of purchased dough for spring rolls


  1. Preheat the oven to 220 degrees C.
  2. Spray a large baking pan with oil.
  3. Place the salad mixture and spring onion in a microwave-safe bowl.
  4. Cover with wax paper and heat for 5 minutes.
  5. Transfer to a plate and let cool slightly.
  6. Finely slice the dollop.
  7. In a large bowl, combine the dollop, coleslaw mix, cilantro and hoisin sauce.
  8. Place the dough on the work surface with one corner facing you.
  9. Brush the edge with water.
  10. Spoon about 1/4 cup of the pork tenderloin mixture into the center of the dough.
  11. Fold the bottom corner of the dough over the filling.
  12. Fold in the sides and roll up.
  13. Place the rolls, seam side down, on a plate and cover with damp paper towels to prevent drying.
  14. Repeat the process with the remaining rolls.
  15. Arrange the rolls in a single layer, seam side down, in the prepared baking dish.
  16. Lightly spray the rolls with oil spray.
  17. Bake until the bottom of the rolls is lightly browned, about 8 minutes.
  18. Turn the rolls and bake for another 3 minutes, until they are lightly browned on top as well.
  19. Serve warm.
Baked spring rolls with meat and vegetables with dip on a plate.

Spicy Asian cabbage rolls with pork

These rolls are inspired by Asian cuisine and are incredibly good! A cabbage leaf stuffed with meat, vegetables and rice combined with a delicious sauce will pleasantly surprise you.


For the sauce:

  • 1 and ½ cups of water
  • approx. 80 g of tomato puree
  • ¼ cup soy sauce
  • 3 tablespoons hoisin sauce
  • 3 tablespoons of cane sugar
  • 1 tablespoon of rice vinegar
  • 1 tablespoon spicy Sriracha sauce
  • 4 cloves of garlic, pressed
  • 1 tablespoon of dried ginger
  • 2 tablespoons of cornstarch

For the rolls:

  • spray oil
  • salt to taste
  • 1 large white cabbage
  • 340 g of broccoli
  • 500 g of minced pork
  • 1 cup cooked brown rice
  • 1 bunch scallions, chopped, use only the white and light green parts
  • 4 cloves of garlic, pressed
  • 1 tablespoon of dried ginger
  • ¼ cup soy sauce
  • 1 large egg
  • 2 tablespoons of black sesame


  1. Combine all the sauce ingredients in a small saucepan and stir until the cornstarch has dissolved.
  2. Bring to a boil.
  3. Reduce heat to medium-low and simmer 3 to 4 minutes or until sauce thickens.
  4. Transfer ¼ cup of the sauce to a bowl large enough to hold the filling you will be making.
  5. Leave the remaining sauce to cool.
  6. Preheat the oven to 200 degrees Celsius.
  7. Spray a baking tray with oil and set aside.
  8. Bring a pot of salted water to a boil.
  9. Remove 12 leaves from the cabbage, being careful not to tear or break them.
  10. Drop three leaves at a time into boiling water and cook for 1 to 2 minutes or until tender.
  11. Transfer the leaves to a clean kitchen towel or paper towels to cool.
  12. Repeat with remaining leaves.
  13. Keep the water boiling and add the broccoli.
  14. Drain immediately and cool under cold water.
  15. Combine the broccoli, pork, brown rice, all but 2 tablespoons of the scallions, garlic, ginger, soy sauce, and egg in the bowl with the reserved sauce and mix well.
  16. Cut a thick vein from each cabbage leaf in an inverted V shape, see photo below.
  17. Place 1/12 of the filling in the center of each cabbage leaf.
  18. Pull the bottom “flaps” up and over the filling, overlapping them slightly.
  19. Fold in the sides and roll up.
  20. Place in the prepared baking dish.
  21. Pour the remaining sauce over the rolls.
  22. Cover with aluminum foil and bake for about 45 to 50 minutes.
  23. Let rest for 5 minutes before serving.
  24. Pour the sauce that has settled on the bottom of the baking dish back over the rolls.
  25. Garnish with reserved 2 tablespoons spring onions and sesame seeds.
Cabbage rolls filled with minced meat and vegetables in a baking dish with a fork.

If you liked these rolls, you will definitely use our other recipes for cabbage rolls 4 times differently!

Crispy pork rolls with cheese sauce

These pork rolls are crispy, creamy, salty and herby. Each roll is loaded with tasty ingredients that make it absolutely perfect. To make everything even more perfect, the recipe is supplemented with cheese sauce, which gives the dish creaminess.


  • 500 g of minced pork
  • 3 pieces of chorizo, minced
  • 12 pieces of basil leaves
  • 1/4 cup butter, chilled, cut into small cubes
  • 1 large egg, beaten
  • 1 cup cornstarch
  • 1 cup Japanese breadcrumbs
  • salt and ground black pepper to taste
  • 2 cups vegetable oil for frying
  • 2 tablespoons of butter
  • 1 tablespoon plain flour
  • 180 g of grated cheese
  • 1 cup of milk


  1. Season the ground pork with salt and pepper.
  2. Divide the mixture into 12 portions and shape into balls.
  3. Spread the pork ball on half of a piece of baking paper (15 cm x 20 cm).
  4. Place a basil leaf, 1 teaspoon of chorizo and a small cube of butter in its center.
  5. Using the edge of the parchment paper, tightly roll the pork to the other end to resemble a log.
  6. Repeat until you have made 12 sticks.
  7. Leave to rest in the refrigerator for at least 2 hours.
  8. Put the beaten eggs in one bowl.
  9. Place cornstarch on a plate and Japanese breadcrumbs on another plate.
  10. Remove the pork rolls from the paper.
  11. Dip the roll in egg, put in cornstarch and finally cover with Japanese breadcrumbs.
  12. Repeat with remaining pork rolls.
  13. When you’re ready to fry, heat the oil in a deep frying pan over medium-high heat.
  14. Fry the pork rolls until golden on all sides.
  15. Remove the rolls from the oil to paper towels to remove excess fat.
  16. You can prepare the cheese sauce as follows.
  17. Heat a pan to medium heat.
  18. Melt the butter and add the flour.
  19. Mix until the flour is combined with the butter.
  20. Add milk and cheese.
  21. Stir until the mixture is well mixed.
  22. Add salt and pepper to taste.
  23. Cook until the mixture is thick but still a little runny.
  24. Pour over pork rolls or serve on the side as a dip.
Fried rolls filled with meat covered in cheese sauce.

Get inspired by our other recipes for perfect rolls with minced meat .

Summer rolls with caramelized pork

Sticky sweet caramelized pork topped with lettuce, carrot, spring onion and cucumber all wrapped in rice paper with noodles. Does this sound like paradise? Imagine a creamy peanut sauce on top of that!


For the sauce:

  • 1/4 cup peanut butter
  • juice of 1 lime
  • 3 tablespoons hoisin sauce
  • 1 crushed clove of garlic
  • 2 tablespoons of peanut oil
  • chopped peanuts (for garnish)
  • salt and pepper to taste

For the caramelized pork:

  • 1 pork tenderloin (about 500 g)
  • 3/4 cup granulated sugar
  • 2 spoons of fish sauce
  • salt and pepper to taste
  • 2 crushed garlic cloves
  • 1 teaspoon of sesame oil

For summer rolls:

  • 1 pack of rice paper
  • 2 large carrots cut into thin sticks
  • 1/2 cucumber cut into thin sticks
  • 4 chopped spring onions (green parts)
  • 1/2 leaf lettuce
  • 120 g vermicelli noodles


  1. Start by adding the sauce ingredients (except the chopped peanuts) to a food processor and blend until smooth.
  2. Transfer to a serving bowl, sprinkle with chopped peanuts and refrigerate until you need the sauce.
  3. Cut the pork into pieces and remove all the fat / gristle.
  4. Add the sugar in an even layer to the bottom of a heavy saucepan over medium-low heat.
  5. It may take a few minutes for anything to happen, but if nothing happens for about 10 minutes, turn up the heat a bit.
  6. Watch your sugar carefully.
  7. Once it spreads and turns a nice caramel color, add the pork and stir until coated.
  8. Add fish sauce, salt and pepper and mix.
  9. Cover the pan and cook for about two minutes.
  10. Add garlic and sesame oil and mix.
  11. Cook, uncovered, for about 20 minutes, stirring occasionally, until the sauce has reduced a bit and the pork has caramelized in a delicious sticky sweet sauce.
  12. When done, transfer to a bowl or plate.
  13. While the pork is caramelizing, it’s a good idea to start chopping the vegetables and cooking the noodles to take advantage of the time.
  14. Peel the carrot and cut it into thin sticks.
  15. Do not peel the cucumber and also cut it into thin sticks.
  16. Chop the green parts of the spring onions.
  17. Tear the salad into pieces.
  18. Set the vegetables aside on a plate to prepare.
  19. The noodles only take a few minutes to cook.
  20. Add them to the boiling water and follow the directions on the package.
  21. Drain and rinse under cold water to cool faster.
  22. Once you’ve completed the above steps, it’s finally time to make the summer rolls.
  23. Fill a large bowl with cold water.
  24. Moisten a piece of rice paper and then place it on the surface on which you will make the rolls.
  25. Add the vermicelli, vegetables and pork to the top third of the rice paper.
  26. Fold the sides over slightly, then fold the top over so that it just touches the filling.
  27. Push the filling towards you with your hand.
  28. Keep in mind that you want the rolls to be fairly tight, but if you roll them too tightly, the paper will tear.
  29. Repeat the process for as many rolls as you have filling.
  30. Serve rolls with peanut sauce.

See how to roll the rolls correctly in the following photos:

Instructions for summer rolls with vegetables and meat.
Rice paper rolls filled with vegetables and pork with peanut sauce.

And which pork rolls are the best for you? Brag to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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