Traditional Thai Spring Rolls | Marion's Kitchen

Ingredients

• 20 large spring roll wrappers
• dipping sauces to serve e.g. Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy)
• vegetable oil for deep frying
• Filling:
• 100 g bean thread (cellophane/glass) noodles
• 3 garlic cloves
• 1 tsp black peppercorns
• 2 coriander roots, chopped
• 1 tbsp vegetable oil
• 200 g (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

Instructions

1. 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

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

3. 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

   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.