Crispy Thai Spring Rolls with Pork & Glass Noodles
If you love rolls, you'll absolutely love this Thai spring rolls recipe that I'll share with you. Check out the easy recipe here.
Equipment
Wok or large deep skillet
Large saucepan
Spider strainer or slotted spoon
Sharp knife and cutting board
Large mixing bowl
Deep-fry or instant-read thermometer
Ingredients
- 1 package spring roll wrappers - approximately 20 sheets, 8.5-inch / 22cm square
10 oz ground pork - 285g, also called minced pork
½ medium cabbage - finely shredded
3 medium carrots - finely shredded
½ teaspoon ground black pepper- 1 pack glass noodles - 50g / 1.75oz, also called bean thread or cellophane noodles
4 tablespoons vegetable oil - 60ml, for stir-frying
3 tablespoons oyster sauce - 45ml
3 tablespoons soy sauce - 45ml
1 tablespoon fish sauce - 15ml
3 cloves garlic - finely chopped
1 medium egg - whisked, for sealing- 2 cups vegetable oil - 480ml, for deep frying
½ cup sweet chili sauce (sweet chilli sauce in British English) - or plum sauce ; for serving
Instructions
- Finely chop or shred the cabbage, carrots, and garlic.1/2 medium cabbage, 3 medium carrots, 3 cloves garlic
- Bring a medium saucepan of water to a boil. Add the glass noodles and cook for 3 minutes until soft and translucent.1 pack glass noodles
- Drain the noodles, pouring cold water over them to cool quicker, then cut the noodles and leave to one side.1 pack glass noodles
- Heat 4 tablespoons (60ml) of vegetable oil in a wok over high heat until shimmering, about 1-2 minutes. Add the chopped garlic and stir constantly for 30 seconds until fragrant — do not let it brown.4 tablespoons vegetable oil, 3 cloves garlic
- Add the ground pork to the wok and break it up with a spatula, cooking for 3-4 minutes until browned and no pink remains (internal temperature of 160°F / 71°C).10 oz ground pork
- When the minced pork turns brown, throw in the chopped cabbage and carrot.1/2 medium cabbage, 3 medium carrots
- Once the vegetables are nice and soft, add the oyster sauce, soy sauce, and fish sauce and stir to combine.3 tablespoons oyster sauce, 3 tablespoons soy sauce, 1 tablespoon fish sauce
- Add the noodles to the wok and stir to combine all the flavours. Sprinkle the black pepper over the filling and mix through.1 pack glass noodles, 1/2 teaspoon ground black pepper
- Transfer the filling to a large bowl and spread it out. Leave to cool for 10 to 15 minutes — the filling must be completely cool before rolling.
- Place a spring roll wrapper on a clean surface in a diamond shape (one corner pointing toward you). Spoon 2 tablespoons of the cooled filling in a line just above the bottom corner.1 package spring roll wrappers
- Roll the bottom corner over the top of the filling, keeping it as tight as possible. If it is not tight enough, the spring rolls will break up when frying.1 package spring roll wrappers
- Fold the two side corners inward over the roll, then continue rolling tightly. Use the whisked egg to brush the final corner and seal the spring roll shut.1 package spring roll wrappers, 1 medium egg
- Add 2 cups (480ml) of vegetable oil to a clean wok or deep saucepan and heat over medium-high heat to 350°F / 175°C — use a thermometer to check. Carefully lower 2-3 spring rolls into the oil at a time. Fry for 3-4 minutes, turning occasionally, until evenly golden brown all over. Remove with a spider strainer and drain on a wire rack or plate lined with kitchen paper.2 cups vegetable oil
- Repeat with the remaining spring rolls, allowing the oil to return to 350°F / 175°C between batches. Let the spring rolls rest for 2 minutes before serving with Thai sweet chilli sauce or plum sauce.1/2 cup sweet chili sauce (sweet chilli sauce in British English)
Notes
Storage: Cooked spring rolls keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F / 190°C for 8-10 minutes or in an air fryer at the same temperature for 5-6 minutes to restore crispness.
Freezing: Freeze uncooked rolled spring rolls on a lined baking tray until solid, then transfer to a freezer bag. They keep for up to 2 months. Fry straight from frozen on medium-high heat, adding 2-3 extra minutes to the cook time.
Substitution: Swap ground pork for ground chicken or turkey. Both are milder in flavour — add an extra teaspoon of fish sauce to compensate.
Make-Ahead: The filling can be made up to 24 hours in advance and refrigerated. Cold filling is actually easier to roll tightly.
Pro Tip: Always cool the filling completely before rolling. Warm filling creates steam inside the wrapper during frying, resulting in a greasy, soft roll instead of a crisp one.
Sodium Note: This recipe contains approximately 1487mg sodium per serving (63% daily value) due to the combination of oyster sauce, soy sauce, and fish sauce. To reduce sodium, use reduced-sodium soy sauce and cut back by 1 tablespoon.
Nutrition
Serving: 1servingCalories: 1226kcalCarbohydrates: 79gProtein: 19gFat: 94gSaturated Fat: 17gPolyunsaturated Fat: 48gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 68mgSodium: 1699mgPotassium: 476mgFiber: 4gSugar: 14gVitamin A: 5224IUVitamin C: 30mgCalcium: 100mgIron: 4mg
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