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Make these finger-food faves from scratch, including homemade wrappers: it’s easier than you think. The tasty pork filling is combined with carrot, cabbage and noodles, plus a garlic, pepper and coriander seasoning. Make the rolls up to step 6 ahead of time and freeze, then deep-fry to crisp up just before serving.
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Thai Spring Rolls
PREP TIME
30 minutes
COOK TIME
30 minutes
SERVES
Makes 20
Ingredients
Filling:
100g (3.5 oz) bean thread (cellophane) noodles
3 garlic cloves
1 tsp black peppercorns
1 coriander root
1 tbsp vegetable oil
200g (7 oz) minced pork
1 cup grated carrot
2 cups finely sliced cabbage
2 tbsp fish sauce
1 tbsp finely chopped coriander leaves
Spring roll wrappers:
1 cup plain flour
1 cup self-raising flour
1 cup water
Spring roll glue:
3 tbsp plain flour
3 tbsp water
Dipping sauce:
1 cup white sugar
½ cup water
1/3 cup vinegar
1 tbsp fish sauce
2 tbsp grated carrot
Steps
For the dipping sauce, combine sugar, water, vinegar and fish sauce in a saucepan over medium-high heat. Cook until sugar dissolves. Cool and stir through the carrot.
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.Remove from heat and stir through the coriander.Set aside to cool completely.
To make the spring roll wrappers, combine plain flour, self-raising flour and water. Mix until you get a thick paste. Add more water if the mixture looks more like a dough than a paste. Set aside for about 10 minutes to rest.
Heat a non-stick frying pan over low heat until it’s just warm to the touch. Dip your fingers into the spring roll wrapper paste, scooping up about 3 tablespoons of the mixture. Spread the paste over the base of the pan to form a circle roughly 15 cm in diameter. Use your fingers to scrape away any excess paste. Cook for about 30 seconds or until the wrapper has set, not browned. Peel the wrapper off the pan. Cover the wrapper with paper towel and repeat with remaining paste. Keep lifting the pan on and off the heat as needed to make sure the pan doesn’t get too hot.
Make the spring roll glue, by mixing the flour and water together to form a thick paste.
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.
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.
PorkSidesSnacks
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Thai Spring Rolls
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Ingredients
Filling:
100g (3.5 oz) bean thread (cellophane) noodles
3 garlic cloves
1 tsp black peppercorns
1 coriander root
1 tbsp vegetable oil
200g (7 oz) minced pork
1 cup grated carrot
2 cups finely sliced cabbage
2 tbsp fish sauce
1 tbsp finely chopped coriander leaves
Spring roll wrappers:
1 cup plain flour
1 cup self-raising flour
1 cup water
Spring roll glue:
3 tbsp plain flour
3 tbsp water
Dipping sauce:
1 cup white sugar
½ cup water
1/3 cup vinegar
1 tbsp fish sauce
2 tbsp grated carrot
Steps
For the dipping sauce, combine sugar, water, vinegar and fish sauce in a saucepan over medium-high heat. Cook until sugar dissolves. Cool and stir through the carrot.
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.Remove from heat and stir through the coriander.Set aside to cool completely.
To make the spring roll wrappers, combine plain flour, self-raising flour and water. Mix until you get a thick paste. Add more water if the mixture looks more like a dough than a paste. Set aside for about 10 minutes to rest.
Heat a non-stick frying pan over low heat until it’s just warm to the touch. Dip your fingers into the spring roll wrapper paste, scooping up about 3 tablespoons of the mixture. Spread the paste over the base of the pan to form a circle roughly 15 cm in diameter. Use your fingers to scrape away any excess paste. Cook for about 30 seconds or until the wrapper has set, not browned. Peel the wrapper off the pan. Cover the wrapper with paper towel and repeat with remaining paste. Keep lifting the pan on and off the heat as needed to make sure the pan doesn’t get too hot.
Make the spring roll glue, by mixing the flour and water together to form a thick paste.
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.
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.
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EXPLORE
WORK WITH US
GET HELP
Curry Paste
Recipes
Media Partnerships
Contact Us
Meal Kits
Articles
Content Production
Shipping and Delivery
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
@2021 Marion's Kitchen
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Privacy Policy Terms of Service
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
Articles
About Us
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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