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Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Spring Rolls

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Make these finger-food faves from scratch, including homemade wrappers: it’s easier than you think. The tasty pork filling is combined with carrot, cabbage and noodles, plus a garlic, pepper and coriander seasoning. Make the rolls up to step 6 ahead of time and freeze, then deep-fry to crisp up just before serving.

WATCH THIS RECIPE

THAI SPRING ROLLS

PREP TIME

30 minutes

COOK TIME

30 minutes

SERVES

Makes 20

Ingredients

Filling:

100g (3.5 oz) bean thread (cellophane) noodles

3 garlic cloves

1 tsp black peppercorns

1 coriander root

1 tbsp vegetable oil

200g (7 oz) minced pork

1 cup grated carrot

2 cups finely sliced cabbage

2 tbsp fish sauce

1 tbsp finely chopped coriander leaves

 

Spring roll wrappers:

1 cup plain flour

1 cup self-raising flour

1 cup water

 

Spring roll glue:

3 tbsp plain flour

3 tbsp water

 

Dipping sauce:

1 cup white sugar

½ cup water

1/3 cup vinegar

1 tbsp fish sauce

2 tbsp grated carrot

Steps

Step 1

For the dipping sauce, combine sugar, water, vinegar and fish sauce in a saucepan over medium-high heat. Cook until sugar dissolves. Cool and stir through the carrot.

Step 2

For the filling, soak noodles in warm water for 5 minutes to soften. Drain, then use scissors or a knife to cut noodles into short lengths. Use a mortar and pestle to pound the garlic, peppercorns and coriander root to a fine paste. Heat vegetable oil in a pan over medium heat. Add the garlic paste and cook for about a minute. Add the pork and cook until just cooked through. Then add the noodles, carrot, cabbage and fish sauce. Cook for about 3 minutes or until vegetables have softened. Taste and season with more fish sauce if needed. Remove from heat and stir through the coriander. Set aside to cool completely.

Step 3

To make the spring roll wrappers, combine plain flour, self-raising flour and water. Mix until you get a thick paste. Add more water if the mixture looks more like a dough than a paste. Set aside for about 10 minutes to rest.

Step 4

Heat a non-stick frying pan over low heat until it’s just warm to the touch. Dip your fingers into the spring roll wrapper paste, scooping up about 3 tablespoons of the mixture. Spread the paste over the base of the pan to form a circle roughly 15 cm in diameter. Use your fingers to scrape away any excess paste. Cook for about 30 seconds or until the wrapper has set, not browned. Peel the wrapper off the pan. Cover the wrapper with paper towel and repeat with remaining paste. Keep lifting the pan on and off the heat as needed to make sure the pan doesn’t get too hot.

Step 5

Make the spring roll glue, by mixing the flour and water together to form a thick paste.

Step 6

Place about a heaped tablespoon of filling onto a wrapper. Fold like an envelope and roll up, sealing with the spring roll glue. Repeat with remaining filling and wrappers.

Step 7

Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, cook spring rolls in batches for 3-4 minutes or until golden brown. Remove and drain. Serve with the dipping sauce.

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