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Thai Spring Rolls
These golden glass noodle spring rolls are easy to make and will impress your family and friends. You can also indulge, and enjoy them all on your own! For a vegetarian option, replace the ground pork with mushrooms. This recipe should make 8 decent-sized spring rolls, easily enough for 4 people. I use coconut oil here but you can use an alternative.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
10minutes 5minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
10minutes 5minutes
Ingredients
Instructions
  1. Soak the glass noodles in cold water for 10 to 15 minutes. Then cut into 6-inch (15 cm) lengths.
  2. Heat the oil over a low heat and add the garlic. Cook for 2 minutes. Then add the pork, tossing and cook until no pink remains. Then add the vegetables and cook for a further 2 minutes.
  3. Add the soy, sugar, and water. Combine well then add the prepared glass noodles and cook for about 1 minute. The glass noodles should be translucent. Take off the heat and allow to cool.
  4. Roughly divide the mixture into 8. Start wrapping as indicated in the picture below. Make sure there is some egg near the edge so the spring rolls seal.
  5. Heat the oil over a medium-high heat and when hot deep fry for 1 to 2 minutes only. I usually test with 1 spring roll. The oil should not be smoking and should be pleasantly bubbling when the spring roll is added. If it looks good, add another 3 spring rolls. I cook in 2 batches of 4. Serve with plum or hoisin sauce.
Recipe Notes

# These items are described in more detail with our free, Asian Cooking Essentials Guide.

For something a little different, check out our banana spring roll recipe! It’s just as tasty as the traditional option and great for kids.

https://compassandfork.com/recipe/these-simple-thai-spring-rolls-are-sure-to-impress/
https://compassandfork.com/recipe/these-simple-thai-spring-rolls-are-sure-to-impress/