Korean Sloppy Joe Spring Rolls

Okay, I know what you’re thinking. “I can’t make something as complicated sounding as a homemade Korean Sloppy Joe spring roll recipe”.

Yes. You can.

Can you roll a burrito? Can you make a lunch wrap?

Yes? Then you can make a Korean Sloppy Joe spring roll.

No?  Sure you can, I believe in you.

Need more motivation?

How about Korean Sloppy Joe Spring rolls. Korean meets Midwest. Just as sloppy, but with an Asian twist. Quick enough for a weeknight, and the recipe is flexible enough to accommodate everyone. Pro tip: make them traditional by swapping the wrappers for potato rolls!

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5 from 4 votes

Korean Sloppy Joe Spring Rolls

Korean Sloppy Joe Spring Rolls
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 spring rolls
Author Jim


  • 1 pound ground meat chicken, turkey, or pork all work great
  • 3 tablespoons gochujang sriracha good too
  • 3 cloves garlic
  • 1 tablespoon ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 limes Rice wine vinegar subs nicely
  • 1 tablespoon corn starch
  • 12 ounces slaw mix I like broccoli slaw, but cabbage works
  • 12 rice paper spring roll skins
  • Optional: pickled onions*, jalapenos, etc


  • Combine slaw mix with juice of one lime and heavy pinch of salt. Stir and set aside.
  • In large saucepan over medium high heat with a tablespoon of your favorite saute oil, brown meat, 7-8 minutes. As the meat cooks, mince garlic and ginger and combine with gochujang, soy sauce, honey, corn starch, and juice of remaining lime. Pour sauce into pan with meat and cook 1-2 minutes.
  • Assemble spring rolls: this 2 minute video (referenced below**) by good guy Jeff Mauro is worth 10000 words on technique. Just know that you’ll probably lose the first roll, and its okay to double wrap a roll. Serve immediately with a side of soy for dipping.


Serving: 12People | Calories: 129kcal

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