This Thai spring rolls recipe is very versatile. You can use any vegetable you like when cooking spring rolls, but cabbage and carrots are the most preferred. You can also substitute pork for more vegetables for a vegetarian option, which still taste absolutely amazing. These can be eaten as a side dish with a main course or just for a quick snack.
Thai Spring RollsPrint Recipe
- Spring roll pastry
- 285 grams of minced pork
- 1/2 cabbage
- 3 carrots
- Black pepper
- 1 pack of glass noodles
- 4 tablespoons of vegetable oil
- 3 tablespoons of oyster sauce
- 3 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 3 garlic cloves
- 1 whisked egg
- 1/2 bowl of vegetable oil
- Finely chop or shred the cabbage, carrots, and garlic.
- Bring half a saucepan of water to boil, then place all the glass noodles in the saucepan. This should take 3 minutes.
- Drain the noodles, pouring cold water over them to cool quicker, then cut the noodles and leave to one side.
- Put 4 tablespoons of oil into a wok on high heat, wait for a couple of minutes and then throw the chopped garlic in; stir the garlic to make sure it does not burn.
- Leave the garlic in the pan alone for roughly one minute, then place the minced pork in the wok.
- When the minced pork turns brown, throw in the chopped cabbage and carrot.
- Once the vegetables are nice and soft, put the oyster, soy, and fish sauce in and give it a nice stir.
- Place the noodles into the wok, stir to mix all the lovely flavours fuse together. Sprinkle black pepper over the ingredients for added seasoning.
- Place into a suitable sized bowl and leave to cool for 10 to 15 minutes.
- It’s time for spring rolling! Place a spring roll pastry in a diamond shape, get 2 tablespoons of the ingredients just above the bottom corner.
- Roll the bottom corner over the top of the ingredients keeping it as tight as possible. If it is not tight enough, the spring rolls will break up when frying.
- Grab the 2 corners and roll the remaining pastry together using the whisked eggs to stick the ends together.
- Add the remaining oil to a wok and cook on high heat. Wait for the oil to get hot and place 1 to 2 spring rolls in the wok (be careful) at a time, turning them once one side is nice and brown, make sure you don’t overcook them as you don’t want a super crunchy spring roll.
- Cook all the spring rolls; once one is cooked, leave on a plate to cool. Enjoy a main course or just on their own, serve with either Thai sweet chilli or plum sauce.