Thai Spring Rolls made with ground pork, matchstick cut carrots, sliced cabbage and thinly sliced onion all wrapped up and fried until golden…are so good and actually fun to make!
I recently learned to make Thai Spring Rolls for the first time. I don’t think I ever would have ventured out of my cooking comfort zone if it wasn’t for our friend Veeda showing us how it’s done. It’s funny how sometimes you never think to make something at home that you love to order when eating out, like Thai Spring Rolls.
While shopping at Winco (their bulk foods section is reason enough for a visit…they have lemon heads…the big ones!), I thought I’d see if they had all the ingredients to make Thai Spring Rolls, and sure enough, they did! Last week I became a fish sauce first timer. Even uncooked, these rolls are pretty. We love to dip them in sweet chili sauce, for an awesome appetizer to feed a crowd.
Thai Spring Rolls
- 1/4 cup bean thread or rice noodles
- 3/4 lb. ground pork
- 1 cup carrots matchstick cut
- 3-4 cups cabbage sliced thin
- 1/2 cup onion sliced thin
- 4 tablespoons fish sauce
- 1/2 teaspoon white pepper
- 1 egg separated
- 1 package spring roll wrappers 25 wrappers in a pack
- 4 cups oil for frying
Prepare noodles according to package instruction. Drain.
Combine the ground pork, noodles, carrots, cabbage, onions and separated egg yolk. Add fish sauce and white pepper, stir together.
Open the package of the wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out before cooking.
To assemble the spring rolls: place the wrapper in a diamond formation. Add 2 tablespoons of the pork mixture to the lower half of the wrapper, folder lower end of wrapper over mixture. Roll into a cigar shape, folding the ends over as you roll.
Mix together the egg white with equal parts water to be used to seal the edges of the wrappers for each roll.
Heat oil to medium low heat. Before you start to fry the rolls, make sure the oil is hot by dropping in a drop of water and if it sizzles it is ready.
Cook spring rolls until golden brown, about three to four minutes rotating to both sides. Serve with sweet chili sauce. Makes 25 rolls.
These are a great make-ahead appetizer that warm up great in the oven for a few minutes. They also freeze great after cooking too!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
These are a great make ahead appetizer. You can fry them a day in advance and just warm them on a sheet pan in the oven set to 350 for a 10 minutes or so. They also freeze great too! So you can warm up a few at a time too.
*Thai Spring Roll recipe adapted from White Lotus Cooks