Crispy spring rolls are a classic appetizer available at most Thai restaurants, but try these, and I promise you they are far better than what you've had at restaurants and totally worth the effort!
Why? Because most restaurants sell spring rolls as an inexpensive appetizer option, so the filling is mostly noodles. But when you make them, you can loaded them up with tasty ingredients - pork, veggies, mushrooms - making them much more flavourful!
Looking for something vegetarian or vegan? Try my veggie spring rolls recipe which are just as tasty as these!
These are so good I can eat them easily without dipping, but if you want to dip them, Thai sweet chili sauce is the perfect accompaniment, which you can make or buy.
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
- 40g Glass noodles, dry
- 120g ground pork
- 3 tsp soy sauce, divided
- ¼ tsp black peppercorns, ground
- ½ tsp white peppercorns, ground
- 4 cloves garlic, minced
- 3-4 dried shiitake mushrooms, soaked in water until soft (at least 1 hour), then finely chopped
- 1.5 cup finely shredded cabbage
- 1 cup grated carrots
- 6 cilantro stems, finely chopped
- ½ - 1 tsp salt
- 1 Tbsp sugar
- 2-3 Tbsp water, as needed
- 8-inch spring roll wrappers, 12-14 pieces, thawed
- 1 egg, beaten, for sealing the wrapper
- Vegetable oil for frying
- Sweet Chili Sauce for dipping see recipe (@7:11)
Soak glass noodles in room temperature water for 10 minutes. Drain, then cut into short pieces.
Mix ground pork with 1 tsp of the soy sauce, set aside.
In a wok or a large saute pan, add a little vegetable oil. Add garlic, black pepper, and white pepper; stir until garlic starts to turn colour slightly. Add pork and cook until the pork is no longer clumpy and is almost done. Add shiitake mushrooms, noodles, cabbage, carrots, mushrooms, cilantro stems, ½ tsp salt, 2 tsp soy sauce, and sugar. Toss until noodles are fully cooked and cabbage is wilted, adding a splash of water if noodles start sticking. Remove from heat, taste, and add more salt as needed. Put the filling into a bowl and let cool before wrapping.
While the filling is cooling, peel the wrappers apart so it’s easier when you wrap. (Spring roll wrappers tend to be hard to peel apart right out of the package, so I like to separate them before I start wrapping.)
To wrap, follow the instructions in the video. Use a heaping ¼ cup of filling per roll.
Heat 2-3 inches of oil in a pot to 350 F. Add spring rolls and fry until golden brown, about 5 minutes.