Thai spring rolls

Thai spring rolls

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  • 0:15 Prep
  • 0:10 Cook
  • Makes 12
  • Capable cooks

These pork spring rolls bring the taste of Thailand to your table. Yum!

Featured in
Pork recipes, Mince recipes


  • 300g green banana prawns, peeled and deveined
  • 300g pork mince
  • 1/4 cup finely chopped water chestnuts
  • 1/4 cup shredded Thai basil leaves
  • 2 tablespoons chopped fresh chives
  • 3 teaspoons fish sauce
  • 3 teaspoons red curry paste
  • 12 sheets frozen spring roll pastry, thawed
  • Vegetable oil for deep frying
  • Sweet chilli sauce, to serve


  • Step 1
    Finley chop prawns and place in a medium bowl. Add mince, water chestnuts, basil, chives, fish sauce and curry paste. Use clean, dry hands to mix well. Divide moisture into 12 equal portions.
  • Step 2
    Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm log and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.
  • Step 3
    Heat oil in wok until hot. Cook spring rolls in two batches, for about 4 minutes, or until golden and cooked through. Drain on paper towel. Serve immediately with sweet chilli sauce.

  • Author: Jess Sly
  • Image credit: Ian Wallace
  • Publication: Fresh Living



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