Thai Spring Rolls

Wonderful appetizer (so popular with kids), can be prepared in advance and conveniently frozen for later use… perfect for parties!

Ingredients (for 2)

  • 6 spring roll wrappers
  • 1/2 cup ground pork
  • 1/2 cup cellophane noodles
  • 1/4 chili pepper
  • 1/2 carrot
  • 4 tbsp dried mushrooms
  • 2 garlic cloves
  • 1 tbsp red wine vinegar
  • 1/2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1/2 tbsp brown sugar
  • 1/2 tbsp white sugar
  • 4 tbsp water
  • 1 tsp sesame oil
  • 1/4 tbsp corn starch
  • oil for frying


  • Soak the noodles and the mushrooms (separately) in cold water for 15 minutes
  • In the meantime, prepare the sweet and sour sauce: in a small frying pan combine water, corn starch, vinegar and white sugar; stir to get a smooth texture while heating gently; add the ketchup and the chopped chili pepper, stir and let it cool
  • Gently peel the wrappers you need, place them together on a wet kitchen towel and fold to keep them moist
  • Drain the noodles and cut them into smaller pieces
  • Finely chop the carrots, garlic cloves and dried mushrooms
  • Combine these ingredients in a large bowl together with the ground pork
  • Add the brown sugar, fish sauce, soy sauce and sesame oil, and mix thoroughly with your hands to form a nice blended mixture
  • Lay out each wrapper, take two full spoons of filling and place them near the corner of the wrapper
  • Roll the wrapper halfway, fold the two opposite corners together and roll all the way (repeat for every roll)
  • Deep fry the rolls until golden brown, remove with a slotted spoon and place them on paper towels to absorb any excess oil
  • Serve smoking hot with the sweet and sour sauce