Thai Spring Roll


  • 300g medium-sized prawns, peeled, deveined and chopped

  • 300g minced pork

  • 1/4 cup Shitake mushroom, sliced thinkly

  • 3 garlic cloves

  • 1 tablespoon fresh coriander roots, coarsely chopped

  • 1/4 teaspoon black peppercorns

  • 2 teaspoon sugar

  • 1 carrot, peeled and grated

  • 2 tablespoon chopped spring onion

  • 3 teaspoon fish sauce

  • 12 sheets frozen spring roll pastry

  • Vegetable oil for deep frying

Ingredients for Spring Roll Dipping Sauce :

 * 1/4 cup sugar 

 * 1/4 cup water 

 * 1/2 cup vinegar 

 * 2 tablespoons fish sauce 

 * 1/4 teaspoon red chile flakes 

 * 2 tablespoons chopped coriander leaves 

 * 2 tablespoons chopped peanuts 

  1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.

  2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide misture into 12 equal portions.

  3. 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.

  4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).

  5. Drain on paper towl. Serve immediately with spring roll dipping sauce.

Spring Roll Dipping Sauce Preparations :

 1. Heat water in a saucepan until boiling, then add sugar, and vinegar. 

 2. Remove from heat and add fish sauce and chile flakes. 

 3. Transfer to a dipping saucer and mix in coriander and peanuts. 

Thai Recipe by :

Oh my goodness that looks soooooooo good.
I’ll let you know how it was because I’m making this one
Thanks friend!!