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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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What our customers say

4.7
Rated 4.7 out of 5
4.7 out of 5 stars (based on 3 reviews)
Excellent67%
Very good33%
Average0%
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Sarah
November 14, 2022

Best I’ve ever had!

This dish has become a weekly favourite for my family! Great as a main or as a side dish for some noodles if we have leftovers. Thanks so much Marion!

Bev
July 7, 2022

Yum

First time making spring rolls. Used chicken mince. They were yummy. Did double batch & froze as per your comment on other review, worked a treat.

Wayne
June 21, 2022

The bomb

Cooked these the other day and they were amazing. Didn’t have pork mince so used chicken instead. Just wondering if you can freeze them before cooking if you make a big batch.

Response from Marion's Kitchen

We’re so glad you enjoyed this recipe! Yes, you can absolutely freeze them. We recommend placing your wrapped spring rolls on a tray, leaving a little space in between each one, then transferring the tray to the freezer. Once the rolls have firmed up, you can then remove them from the tray and transfer into snaplock bags ready to enjoy another day (this method helps stop them sticking together as they freeze). When you’re ready to cook them, leave them to defrost slightly on your benchtop for about 10 minutes beforehand, or alternatively cook from frozen and add a bit longer to your cook time. Hope this helps!

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