Thai Spring Rolls

Thai Spring Rolls


1 person made this

I love to make a whole bunch of these spring rolls at once then freeze the remained ready for a busy day's quick snack or dinner.


Serves: 8 

  • 125g pork mince
  • 80g cabbage, cut into small dice
  • 80g bean sprouts
  • 1 small bundle mung bean noodles, soaked until soft, cut into 2cm lengths
  • 1 egg
  • 2 tablespoons light soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoons vegetable oil
  • 4 garlic cloves, finely diced
  • 1 packet small spring rolls wraps (20-25 wraps)
  • 1 tablespoon flour mixed with a few tablespoons water to make a paste
  • oil, for deep frying

Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

  1. In a bowl mix the pork, cabbage, bean sprouts, mung bean noodles, egg, soy sauce, sugar and pepper.
  2. In a frying pan heat the oil over medium-high heat. Add the garlic and fry until fragrant.
  3. Add the pork mixture. Fry stirring well to break up the mixture. Fry until pork is cooked through and mixture somewhat dry. Taste for seasoning and readjust according to taste. Let the mixture cool.
  4. To assemble the spring rolls lay one spring roll wrap in front of you with one of the corners pointing at you. Spoon a teaspoon full of the cooled filling right below the middle point of the wrap, towards you. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the paste.
  5. Continue to make with the remaining wrappers and place the finished spring rolls under a slightly moist kitchen towel to prevent them from drying out.
  6. Fry the spring rolls in plenty of oil over medium low heat.
  7. Serve immediately with spring roll sauce and pickled cucumber salad.

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