• Spring roll pastry
  • 285g minced Pork
  • 1/2 Cabbage
  • 3 Carrots
  • Black pepper
  • 1 pack of Glass Noodles
  • 4 table spoons of Vegetable Oil
  • 3 table spoons Oyster sauce
  • 3 table spoons of Soy sauce
  • 1 table spoon of Fish sauce
  • 3 Garlic cloves
  • 1 Whisked egg (to make the spring roll pastry stick together)
  • 1/2 bowl Vegetable oil

Learn how to cook awesome Thai spring roll’s.

You can use any vegetable you like when cooking spring rolls but cabbage and carrots are the most preferred.
Follow the recipe as a guideline to making Thai spring roll’s you can substitute pork for more vegetables for a vegetarian option, which still taste
absolutely amazing. Spring roll’s can be eaten as a side dish with a main course or just for a quick snack.

Serving suggestion: serve with a small pot of Thai sweet chilli sauce or Thai plum sauce.
Cooking Instructions

  1. Finely chop or shred the Cabbage, Carrots, and garlic.
  2. Bring half a sauce pan of water to boil, then place all the glass noodles in the sauce pan. This should take 3 minutes.
  3. Drain the noodles, pouring cold water over them to cool quicker, then cut the noodles and leave to one side.
  4. Put 4 table spoons of oil into a wok on a high heat, wait for a couple of minutes and then throw the chopped garlic in, stir the garlic to make
    sure it does not burn.
  5. Leave to garlic in the pan alone for roughly one minute, then place the minced Pork in the wok.
  6. When the minced Pork turns brown, throw in the chopped Cabbage & Carrot.
  7. Once the vegetables are nice and soft put the Oyster, Soy & Fish sauce in and give it a nice stir.
  8. Place the noodles into the wok, stir to mix all the lovely flavors fuse together. Sprinkle black pepper over the ingredients for added seasoning.
  9. Place into a suitable sized bowl and leave to cool for 10-15 minutes.
  10. It’s time for spring rolling!! Place a spring roll pastry in a diamond shape, get 2 table spoons of the ingredients just above the bottom corner.
  11. Roll the bottom corner over the top of the ingredients keeping it as tight as possible, If it is not tight enough the spring rolls will breakup when frying.
  12. Grab the two corners and roll the remaining pastry together using the whisked eggs to stick the ends together. (refer to the below pictures)

    spring roll steps

  13. Add the remaining oil to a wok and cook on a high heat. Wait for the oil to get hot and place 1-2 spring rolls in the wok (be careful)  at a time, turning them once one side is nice and brown , make sure you don’t over cook them as you don’t want a super crunchy spring roll.
  14. Cook all the spring rolls once one is cooked leave on a plate to cool. Enjoy with a main course or just on their own, serve with either Thai sweet chilli or plum sauce.