2 hrs 6 mins
KK - Chef #426156's Note:
After looking for a really good spring roll recipe for years, I finally found this one in a cookbook called Thai Food and Cooking. These are quite a bit of work, but very much worth it! I usually make a double batch of filling one day and chill it before rolling up about a hundred small spring rolls the following day. Then freeze them and use whenever you want a little extra something with dinner or as an appetizer. When cooking, make sure your oil is between 360 and 375 degrees Fahrenheit. If the oil is too cool, the spring rolls will be greasy. I serve these with a prepared spicy-sweet chilli sauce sold in oriental stores. For oriental cooking in general, I keep a bag of individually frozen shrimp in the freezer for convenience.
My Private Note
Units: US | Metric
- 25 spring roll wrappers, 8-in square (or 50 4-in square wrappers)
- 2 tablespoons all-purpose flour
- 4 -6 dried Chinese mushrooms, soaked in warm water for about 30 minutes
- 2 ounces cellophane noodles (mung bean noodles)
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced fine
- 2 fresh red chilies, seeded and chopped
- 8 ounces ground pork
- 2 ounces shrimp, cooked and peeled
- 2 tablespoons Thai fish sauce
- 1 teaspoon sugar
- 1 carrot, grated
- 2 ounces canned bamboo shoots, drained and finely chopped
- 2 ounces bean sprouts (about 2/3 cup)
- 2 spring onions, finely chopped
- 1 tablespoon fresh coriander, chopped (cilantro)
- salt and pepper
- 1Make the filling: Drain and squeeze the mushrooms and chop finely.
- 2Pour hot water over the noodles and let stand for 10 minutes. Drain and cut noodles into 1-inch pieces using scissors.
- 3Heat the oil in a wok and add the garlic and chillies. Cook about 30 seconds and remove to a plate.
- 4Add the pork to the wok and stir-fry until cooked.
- 5Add the mushrooms, noodles, shrimp, fish sauce, sugar, salt and pepper, stirring well.
- 6Tip the mixture into a bowl and add the grated carrot, chopped bamboo shoot, beansprouts, spring onion, coriander and chilli mixture. Stir well and chill.
- 7To make the spring rolls: Unwrap the spring roll wrappers. Cover them with a damp cloth while making the rolls. Put the flour in a small bowl and add a little water to make a paste.
- 8Place a spoonful of filling on the lower edge of the wrapper and, using a brush, brush a little flour paste on the top edge of the wrapper. Cover the filling with the wrapper, rolling from the bottom, then turn in the sides and roll to the top, sealing the edge with the paste on it.
- 9Set the completed rolls aside and freeze.
- 10To cook, heat the oil to 360 degrees and deep-fry the rolls for about 6 minutes each, depending on the size of the rolls. Drain on a rack or paper towels and serve with chilli sauce.
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Nutritional Facts for Thai Spring Rolls
Serving Size: 1 (78 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 158.1
- Calories from Fat 60
- Total Fat 6.6 g
- Saturated Fat 1.8 g
- Cholesterol 21.0 mg
- Sodium 374.0 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 1.0 g
- Sugars 1.5 g
- Protein 6.4 g