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Thai Fried Spring Rolls

Thai Fried Spring Rolls

Thai Fried Spring Rolls

10 MinPrep Time
10 MinCooking Time

  • 1 package spring roll wrappers
  • 100g glass noodles
  • 2 tsp Japanese Sesame Oil
  • 1½ cups shredded napa cabbage
  • 1 large carrot, grated
  • 2 green onions, thinly sliced
  • 1 package bean sprouts
  • 1 tbsp EVOO
  • 3 garlic cloves
  • ¾ cup ground pork
  • 2 tbsp hoisin sauce
  • ½ tsp ground Penja White Pepper
  • ½ tsp fleur de sel
  • 2 tsp palm sugar, grated

Step 1 - Soak noodles in room temperature water for 15 minutes. Drain and cut noodles into 4-5" long lengths - no need to be to precise about this, just cut noodles into manageable lengths. Toss trimmed noodles with sesame oil. In a large bowl, toss together carrots, cabbage, green onions and bean sprouts - set aside.

Step 2 - Heat olive oil in a wok over high heat. Add in garlic cloves, tossing quickly to cook for 30 seconds, then add in ground pork. Break up in the wok, ensuring to brown meat entirely. Season with white pepper, fleur de sel and palm sugar - remove from heat.

Step 3 - Drain glass noodles and cut into 3-4” lengths and toss with cabbage mixture. Toss in ground beef, mixing in evenly. Set aside.

Step 4 - Lay 2 spring roll wrappers one on top of the other.Put about 2 heaped tablespoons of the filling across the middle of the wrapper. Turn in the sides and roll up to make a roll about 10 cm long. Use a little beaten egg to stick the edge of the spring roll. Repeat with the remaining wrappers.

Step 5 - Heat the oil in a wok or deep skillet. Fry the spring rolls in batches for about 6-8 minutes until golden brown.

  • Penja White Pepper
  • Japanese Sesame Oil