Traditional Thai Spring Rolls

Traditional Thai Spring Rolls

from marionskitchen.com

Ingredients

  • 20 large spring roll wrappers
  • Dipping sauces to serve e.g. Marion’s Kitchen Coconut Sweet Chilli, Marion’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) 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
  • 3 tbsp water

Directions

  1. 1

    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.

  2. 2

    ​STEP 2 Make the spring roll glue, by mixing the flour and water together to form a thick paste.

  3. 3

    ​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.

  4. 4

    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.

Traditional Thai Spring Rolls Recipe | Only Recipes