Thai Spring Rolls Recipe

Name: Thai Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground pork; 1 head cabbage, chopped; 3 bunches green onions, chopped; 2 onions, chopped; 2 lg. carrots, coarsely grated; 8 oz. thin rice sticks (Thai-style rice noodles); 1/2 cup chopped and packed cilantro (Chinese parsley); 1 tbsp. garlic powder; 4 tbsp. Mrs. Dash seasoning (original); 6 tbsp. Thai fish sauce (Nam Pla); 2 to 3 pkg. Simex brand pastry wrappers; 3/4 cup sugar; 1/4 cup water; 2 tbsp. water; 1/4 cup red wine vinegar; 2 tbsp. red wine vinegar; 1-1/2 tsp. chili paste (Sambal Oelek)

Servings: persons

2 lb. ground pork
1 head cabbage, chopped
3 bunches green onions, chopped
2 onions, chopped
2 lg. carrots, coarsely grated
8 oz. thin rice sticks (Thai-style rice noodles)
1/2 cup chopped and packed cilantro (Chinese parsley)
1 tbsp. garlic powder
4 tbsp. Mrs. Dash seasoning (original)
6 tbsp. Thai fish sauce (Nam Pla)
2 to 3 pkg. Simex brand pastry wrappers
3/4 cup sugar
1/4 cup water
2 tbsp. water
1/4 cup red wine vinegar
2 tbsp. red wine vinegar
1-1/2 tsp. chili paste (Sambal Oelek)

1
Bring two-thirds large kettle of water to boil.
2
Add cabbage, yellow onion, and green onion white parts.
3
Boil approximately 5 to 10 minutes until vegetables start to become tender, adding green onion green parts during last 2 minutes of boiling.
4
Vegetables should still be semi-firm.
5
Drain into a colander.
6
Rinse in cold water.
7
Squeeze as much liquid as possible from vegetables using a piece of cheesecloth or nylon stocking.
8
Place vegetables in a large mixing bowl.
9
Brown ground pork in a skillet.
10
Drain fat.
11
Add to vegetables.
12
Soak rice sticks in warm water for 20 minutes.
13
Chop into 2-inch lengths.
14
Add to bowl.
15
Add carrot, garlic, Mrs.
16
Dash, fish sauce and cilantro.
17
Mix.
18
Fill wrappers and seal with beaten egg and water.
19
Finished roll should be 3/4 to 1 inch in diameter.
20
Deep-fry at 375F until golden.
21
Slice in half.
22
Serve with dipping sauce.
23
Dipping sauce: Bring sugar and water to a boil.
24
Cook until mixture becomes a thin syrup, approximately 3 minutes.
25
(A small amount will form a soft ball when dropped into a cup of very cold water.)
26
Stir up vinegar and chili paste.
27
Cool.

1033

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lb. ground pork, 1 head cabbage, chopped, 3 bunches green onions, chopped, 2 onions, chopped, and more.

Yes, Thai Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions