Thai Spring Rolls Recipe

Thai spring rolls are the crisp, golden parcels every Thai meal starts with: a savoury pork and vegetable filling wrapped in delicate pastry and fried until shatteringly crisp. They are best eaten hot, dipped in sweet chilli sauce, with everyone reaching for the last one.

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Servings

4 servings

Calories

380

Ingredients

• 16 spring roll wrappers
• 200 g minced pork
• 100 g cabbage, finely shredded
• 1 carrot, grated
• 50 g glass noodles, soaked and chopped
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1 spring onion, sliced
• 1 tablespoon cornflour mixed with 2 tablespoons water
• Vegetable oil, for frying
• Sweet chilli sauce, to serve

Instructions

1. Fry the pork with the garlic until browned, then add the cabbage and carrot.
2. Stir in the glass noodles, soy sauce, fish sauce and sugar; cook for 2 minutes.
3. Cool the filling completely, then stir in the spring onion.
4. Place a spoonful of filling on a wrapper, fold in the sides and roll tightly, sealing with the cornflour paste.
5. Heat the oil to 180°C and fry the rolls in batches for 3-4 minutes until deep golden.
6. Drain on a rack and serve hot with sweet chilli sauce.

Pro tips

• Cool the filling fully or the wrappers will go soggy.
• Roll tightly with no air pockets, or the rolls may burst.
• Seal the edge well with the cornflour paste.
• Fry in batches so the oil stays hot and the rolls stay crisp.

Frequently asked questions