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

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

Traditional Thai Spring Rolls

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No party platter is complete without a batch of freshly made spring rolls – they’re perfect when entertaining, and are even awesome as appetisers or for the kids’ lunchboxes! My top tip? Ensure the filling has cooled down fully before you start rolling to keep the wrappers intact. 

WATCH THIS RECIPE

TRADITIONAL THAI SPRING ROLLS

PREP TIME

10 minutes

COOK TIME

25 minutes + cooling time

SERVES

Makes about 20

Ingredients

20 large spring roll wrappers

dipping sauces to serve e.g. Marion’s Kitchen Coconut Sweet ChilliMarion’s Kitchen Sweet Chilli and Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy)

vegetable oil for deep frying

 

Filling:

100g bean thread (cellophane/glass) noodles

3 garlic cloves

1 tsp black peppercorns

2 coriander roots, chopped

1 tbsp vegetable oil

200g (7 oz) pork mince

1 cup grated carrot

2 cups finely sliced cabbage

2 tbsp fish sauce

 

Spring roll glue:

3 tbsp plain flour (all-purpose flour)

3 tbsp water

Steps

Step 1

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.  Set aside to cool completely.

Step 2

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

Step 3

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 4

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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