Thai Spring Rolls
Years ago I first tried this recipe from a book and each time I tried it I changed it a little bit. Spring rolls are
not hard to make but they are time consuming and the deep frying is a little tricky. Give it a try!
2 ounces dried bean thread,
sometimes called cellophane
noodles (see pix)
Warm water to cover the noodles
1 ½ tablespoons fresh garlic peeled and chopped
¼ cup fresh coriander root or stems with leaves, chopped fine
2 ounces fresh mushrooms
1 stalk celery
2 green onions
¾ cup fresh bean sprouts
¼ pound ground raw pork
¼ pound ground raw shrimp
2 tablespoons Asian fish sauce
¼ teaspoon pepper
12 spring roll wrappers about 10" in diameter
These are made from rice flour and are dried,
not frozen (see pix)
Vegetable oil for deep frying
Many times the bean threads (cellophane noodles) come in a package containing many tiny 1.4 ounce
bags. Just use 1 ½ of those tiny bags for this recipe. The noodles are dried and they need to be soaked in
warm water before cooking, for about 10-15 minutes. I find that the soaking is difficult to time correctly.
Depending on the age and quality of the dried noodles you may have to boil them briefly, blanching them to
soften them properly. They need to be a little tender but not slippery since they will be cooked a little more. Set
them in a colander to drain thoroughly.
Use a mortar and pestle, food processor or just chop very finely the garlic and coriander to a paste.
Chop the mushrooms, celery, green onions, carrot, bean threads and bean sprouts into small but course
Mix the ground pork and shrimp together with the garlic & coriander paste and the veggies you just
chopped. Add the fish sauce, egg and pepper at this stage and combine well. This completes the filling for your
Prepare the rice flower spring roll wrappers. You must dip them one or two sheet at a time, in warm water
and soak them until they are soft. This takes about 1 minute. Handle them gently since the sheets can be
delicate. You may have to drain them on a towel before rolling.
Fill the wrappers. Place about 2 heaping tablespoons of filling about one third of the way up the wrapper.
Fold the bottom edge of the wrapper over the filling then begin to form that folded part of the wrapper into a lightly
packed log shaped roll. Then fold the side edges over into the log and roll it all up completely. Fill the rest of the
wrappers the same way.
Heat enough oil to cover the spring rolls, about 1-2 inches of oil, to 375 degrees in a wok or other high
temperature frying cookware. This is the tricky part. The oil has to be hot enough to cook the rolls quickly without
soaking through the wrappers too much, but not too hot as to burn the wrappers. You will find that when you
place raw rolls in the oil that the temperature drops a lot, so adjust the temperature accordingly. Fry them a few
at a time until they are golden brown, about four minutes at 375 degrees. Drain on paper towels and serve warm
with your favorite Thai dipping sauces.