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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 Chilli,Marion’s Kitchen Sweet ChilliandMarion’s Kitchen Coconut Sriracha(use mystore locatorto 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
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.
Make the spring roll glue by mixing the flour and water together to form a thick paste.
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.
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.
AppetisersChilli SaucesCoconut SrirachaCoconut Sweet ChilliLunchboxParty foodPorkSweet ChilliThai cuisine
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What our customers say
4.9
4.9 out of 5 stars (based on 17 reviews)
Excellent94%
Very good6%
Average0%
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RATE AND REVIEW
Delicious!
November 27, 2023
Wowza! These are amazing. I don’t like cilantro so I was worried about putting it in but it definitely belongs in this recipe. That paste just flavours the pork perfectly. I doubled the recipe and added about 3-4Tbsp of oyster sauce. I also added about a rounded Tbsp of flour to dry up the filling. The results were 48 deliciously crisp spring rolls. My 3 year old ate 5, she just couldn’t get enough.
Karen
Awesome Spring Rolls
August 17, 2023
I’ve made these 4 times and will make some more today. They’re such a hit at parties and are always the first gone as people just love them. They’re also easy to freeze so you can have a good supply ready if needed. I’ve also made them with lean pork mince and finely chopped green prawns and they’re lovely too.
Thanks Mama Noi and Marion 😀
David
Excellent
May 29, 2023
Anonymous
Popular on Marion's Kitchen
Traditional Thai Spring Rolls
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Ingredients
20 large spring roll wrappers
dipping sauces to serve e.g.Marion’s Kitchen Coconut Sweet Chilli,Marion’s Kitchen Sweet ChilliandMarion’s Kitchen Coconut Sriracha(use mystore locatorto 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
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.
Make the spring roll glue by mixing the flour and water together to form a thick paste.
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.
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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Stay in touch with my latest recipes and updates!
Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
EXPLORE
WORK WITH US
GET HELP
Curry Paste
Recipes
Media Partnerships
Contact Us
Meal Kits
MK Daily
Content Production
Shipping and Delivery
Marion's Original Marinades
Shop
Marion's Original Salad Dressings
Where to Buy
@2021 Marion's Kitchen
Terms
Privacy Policy Terms of Service
Accessibility
Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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