Go Back
Thai Spring Rolls | NoBiggie.net

Thai Spring Rolls

Thai Spring Rolls made with ground pork, matchstick cut carrots, sliced cabbage and thinly sliced onion all wrapped up and fried until golden.

Author Kami - NoBiggie.net


For the Thai Sprint Rolls:

  • 3/4 lb. ground pork
  • 1/4 cup bean thread or rice noodles
  • 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

For Frying:

  • 4 cups oil for frying


  1. Prepare noodles according to package instruction. Drain.
  2. Combine the ground pork, noodles, carrots, cabbage, onions and separated egg yolk. Add fish sauce and white pepper, stir together.

  3. Open the package of the wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out before cooking.

  4. 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. 

  5. Mix together the egg white with equal parts water to be used to seal the edges of the wrappers for each roll.

  6. 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.

  7. Cook spring rolls until golden brown, about three to four minutes rotating to both sides. Serve with sweet chili sauce. Makes 25 rolls.

Recipe Notes

These are a great make-ahead appetizer that warm up great in the oven for a few minutes. They also freeze great after frying too!