Thai Pork Spring Rolls

    30 minutes

    Not all spring rolls are created equally, these ones I like as they use noodles in them which is great. They make a great party finger food with your favourite Asian sauces.


    18 people made this

    Makes: 20 Spring Rolls

    • 50g vermicelli noodles
    • 1 tablespoon sesame oil
    • 200g pork mince
    • 1 clove garlic, crushed
    • 1 red chilli, finely diced, optional
    • 2 coriander roots, finely diced
    • 1 teaspoon fish sauce
    • 1 teaspoon sugar
    • 2 tablespoons diced coriander leaves
    • 1 packet spring rolls
    • 2 tablespoons cold water

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Soak the noodles in hot water until they are soft then drain and cut into smaller lengths.
    2. In a wok heat the oil then add the pork mince, garlic, chilli and coriander root, cook until the pork is almost cooked through. Add the fish sauce, sugar and coriander leaves, cook until the pork is fully cooked.
    3. Remove from the heat then stir through the noddles and let stand until the juices have been absorbed.
    4. Lay out one spring roll sheet at a time then add a strip of the filling diagonally across. Fold the top point over the filling, then fold in both the side points. On the final point brush with the water before rolling the spring roll over it so it seals.
    5. Deep fry until golden.

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    Spring rolls are great and these froze really well for whenever I had the craving.  -  03 Mar 2015