Thai spring rolls

Don't forget the dipping sauce!

  • 40 mins cooking
  • Serves 4
  • Print
Spring roll pastry filled with vermicelli, pork mince, prawns and vegies all wrapped up and fried until golden and served with a sweet, tangy sauce.
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Thai spring rolls
  • 20 gram rice vermicelli noodles
  • 2 teaspoon peanut oil
  • 100 gram pork mince
  • 1 clove garlic, crushed
  • 1 fresh small red thai chilli, chopped finely
  • 1 green onion, chopped finely
  • 1 small (70g) carrot, finely grated
  • 1 teaspoon coriander root, finely chopped
  • 1 teaspoon fish sauce
  • 50 gram cooked small prawns, shelled, finely chopped
  • 1 teaspoon cornflour
  • 2 teaspoon water
  • 12 x 12cm-square spring roll wrappers
  • vegetable oil, for deep-frying
Cucumber dipping sauce
  • 1 (130g) lebanese cucumber, seeded, sliced thinly
  • 1/2 cup (110g) white sugar
  • 3/4 cup (180ml) water
  • 1/3 cup (80ml) white vinegar
  • 4 centimetre (20g) piece fresh ginger, grated finely
  • 1/2 teaspoon salt
  • 2 fresh small red thai chillies, sliced thinly
  • 3 green onions, sliced thinly
  • 1 tablespoon fresh coriander, coarsely chopped


  • 1
    Place noodles in medium heatproof bowl, cover with boiling water. Stand until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
  • 2
    Heat peanut oil in wok, stir-fry pork, garlic and chilli until pork is changed in colour. Add onion, carrot, coriander mixture, sauce and prawns, stir-fry until vegetables just soften. Place in small bowl with noodles, cool.
  • 3
    Blend cornflour with the water in another small bowl. Place 1 level tablespoon of the filling near one corner of each wrapper. Lightly brush edges of each wrapper with cornflour mixture, roll to enclose filling, folding in ends.
  • 4
    Make cucumber dipping sauce. Place cucumber in heatproof serving bowl. Place sugar, the water, vinegar, ginger and salt in small saucepan, stir over heat, without boiling until sugar is dissolved, pour over cucumber. Sprinkle with chilli, onion and coriander. Cover; refrigerate until cold.
  • 5
    Heat vegetable oil in wok, deep-fry spring rolls, in batches, until browned lightly. Drain on absorbent paper
  • 6
    Serve spring rolls with dipping sauce.

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