Thai Crispy Spring Rolls (Por Pia Tod)

Crisp rolls of pork, glass noodles, cabbage and carrot seasoned with garlic, coriander root and white pepper.

TIME BREAKDOWN
Prep: 40 min
Cook: 25 min
Total: 1 hour 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 20 spring roll wrappers, 20cm square, defrosted if frozen
  • 40g glass noodles
  • 200g minced pork
  • 3 cloves garlic, crushed
  • 2 coriander roots, or the lower stems, finely chopped
  • 1/2 tsp ground white pepper
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp caster sugar
  • 1 carrot, coarsely grated
  • 100g white cabbage, finely shredded
  • 10g dried wood ear mushrooms, soaked and finely chopped
  • 1 tbsp vegetable oil
  • 1 tbsp plain flour, mixed with 2 tbsp water, for sealing
  • 500ml vegetable oil, for frying
  • sweet chilli sauce, to serve

Method

  1. Soak the glass noodles in hot water for 5 minutes until soft. Drain, rinse and snip into 3cm lengths.

  2. Heat the tablespoon of oil in a wok over a high heat. Stir-fry the garlic and coriander roots for 20 seconds, then add the pork and cook for 4 minutes, breaking it up, until no pink remains.

  3. Add the fish sauce, oyster sauce, sugar and white pepper, then the carrot, cabbage, wood ear mushrooms and noodles. Stir-fry for 2 minutes. Spread on a tray and cool completely.

  4. Place a wrapper on the work surface with one corner towards you. Spoon 2 tbsp of filling just below the centre, fold the bottom corner over it, fold in the sides and roll up tightly. Seal the final corner with the flour paste. Repeat to make 20 rolls.

  5. Heat the frying oil in a deep pan to 175°C. Fry the rolls in batches for 3 to 4 minutes, turning, until golden and crisp.

  6. Drain on kitchen paper and serve hot with sweet chilli sauce.