Go Back
Print

Thai Spring Rolls with Pork & Prawns

Crunchy on the outside, inside is the perfect mix of rice noodles, mushrooms, prawns, minced pork, carrots, bamboo shoots and beansprouts. All flavoured with garlic, chillies, coriander and fish sauce.

Using ready-made spring roll wrappers Thai Spring Rolls are surprisingly easy to make at home.

Course Appetizer, Side Dish, Snack
Cuisine Chinese, Thai, Asian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 24 spring rolls
Author Moorlands Eater

Ingredients

  • 1 tbsp plain white flour
  • 24 x 15cm square spring roll wrappers defrosted if frozen
  • oil for deep frying
  • sweet or hot chilli dipping sauce to serve

For the filling:

  • 15 g Chinese dried mushrooms
  • 50 g dried rice noodles
  • 1 tbsp oil
  • 6 cloves garlic finely chopped
  • 2-3 red chillies finely chopped
  • 250 g minced pork
  • 75 g cooked, peeled prawns roughly chopped
  • 2-4 tbsp Thai fish sauce
  • 1-2 tsp sugar
  • freshly ground black pepper
  • 120 g carrot, julienned or grated
  • 50 g tinned bamboo shoots drained, finely chopped
  • 60 g beansprouts
  • 4 spring onions finely chopped
  • 2 tbsp coriander leaf, including stalks roughly chopped
  • red chilli flakes optional

Instructions

To make the filling:

  1. Soak the dried mushrooms in boiling water for 30 mins. Drain and chop finely.

  2. Soak the rice noodles in boiling water for 10 min. Drain, cool under running water and squeeze to get rid of excess water. Cut into short lengths using scissors.

  3. Heat 1 tbsp oil in a large frying pan or wok then add the garlic and chillies. Stir fry until browned (2-3 min). Remove to a large bowl, leaving the oil behind.

  4. Add the minced pork to the pan or wok and fry until browned (5-8 min).

  5. Turn off the heat and add to the frying pan or wok the chopped mushrooms, rice noodles and prawns. Stir in 2 tbsp fish sauce, 1 tsp sugar and some black pepper. Set aside to cool.

  6. Take the bowl with the fried garlic and chillies and add the carrots, bamboo shoots, beansprouts, spring onions and coriander leaf.

  7. When the pork, mushroom, noodle and prawn mixture has cooled, tip it into the large bowl containing the carrots etc. mix everything together well.

  8. Taste the seasoning and if necessary add more fish sauce, black pepper, sugar or some chilli flakes.

To make the spring rolls

  1. In a small bowl, mix together 1 tbsp flour and enough water to make a smooth paste.

  2. Taking one spring roll wrapper at a time (leave the rest under a wet towel to stop them drying out), place 1 tbsp of the filling slightly less than half way up the wrapper.

  3. Bring up the bottom edge of the wrapper to cover the filling then fold in the two vertical edges.

  4. Roll the wrapper up, stopping approx 1cm away from the top edge. Brush some of the flour & water paste along the top edge then roll up.

  5. Heat oil in a deep fryer or a large wok. When hot, carefully fry the spring rolls in batches until crisp and golden, draining on kitchen paper and the putting on wire cooling racks.

  6. If not eating straight away, leave until completely cold then refrigerate or freeze. Defrost before reheating in a moderate oven for 10-15 minutes.

    Serve with chilli sauce for dipping.