Food & Drink

Thai Spring Rolls

Thai Spring Rolls | Makes 20
Prep Time: 30 minutes Cooking Time: 30 minutes


500g Pork Mince
1 Pack Spring Roll Pastry Sheets (20 in a pack), thawed
3 shallots sprigs, trimmed and sliced finely
1 large carrot, grated
1 TB soy sauce
1 chicken stock cube, dry crushed to a powder with no clumps
2 tsp white pepper
1/2 TB curry powder
1 TB plain flour and 1 tsp water (to make a glue)
Peanut oil
Sweet chilli sauce to serve


In a bowl, mix together the mince, shallots, carrot, soy sauce, chicken stock cube, white pepper and curry


Mix well with a fork for a lovely an even tasting mixture. You want to make sure there are no clumps of stock,
curry or soy…


Peel away a sheet of the spring roll pastry and place on your chopping board. Place 1 1/2 TB of the pork
mixture on a corner of the sheet.



Roll over once neatly, fold in the left side, then the right and fold again over neatly 3 times. Dab a fingertip of
the flour glue on the exposed corner to seal your roll. Repeat until all 20 sheets are done. If you have any
leftover mixture, you can freeze for next time!



Add your peanut oil to a wok or frypan. You want to put enough oil in the pan so you can shallow fry your
rolls. You want the oil to reach half way up your rolls when they are bathing in the oil. The wok should be
over a low-med heat and should take about 10mins to heat up to the perfect heat. Pop your spring rolls in
and cook for approx. 5-7 minutes on one side and then turn again for another 5-7 minutes on the other

Other tips:
+ Do not over fill the pan. In the wok shown in these pics, I cooked 6 spring rolls at a time.
+ You want your the oil to bubble when the rolls hit it but you don’t want it to be too hot that they brown too
quickly on the outside and the insides don’t cook through.
+ A good indication that your spring roll is cooked through is the bubbles and sizzling quietens right down


Place your cooked spring rolls on a sheet of baking paper (to absorb any extra oil) and repeat the process
until all rolls are cooked and ready to serve.


Serve hot with a side of sweet chilli for dipping. Enjoy!