Thai Pork Spring Rolls
Ingredients
- 400 gGround pork (fresh)
- 20 pcrice paper (18-22cm diameter)
- 1 pcEgg (whole)
- 2 pcCarrot (finely grated)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 30 gwood ear mushroom (dried)
- 50 gglass noodles (dry)
- 100 gbean sprouts (fresh)
- 2 tbspfish sauce (fish sauce)
- 1 tspWhite sugar (granulated)
- 1 pinchBlack pepper ground
- 1,000 mlPeanut oil (for frying)
Method
A golden, crispy rice shell that shatters to reveal a juicy pork and crunchy vegetable filling. A perfect balance between the brittle exterior and the tender vermicelli interior.
- 1
Soak the soy vermicelli and black mushrooms in lukewarm water for 20 minutes. Drain thoroughly, then finely chop the mushrooms and cut the vermicelli into 2 cm pieces using scissors.
- 2
In a mixing bowl, combine ground pork, egg, grated carrots, minced onion and garlic, bean sprouts, mushrooms, and vermicelli. Season with fish sauce, sugar, and pepper. Mix by hand until the filling is perfectly combined.
- 3
Dip a rice paper sheet in lukewarm water to soften it. Lay it on a damp cloth. Place a cylinder of filling at the bottom, fold in the sides, and roll tightly to remove air pockets and prevent bursting during frying.
- 4
Heat oil to 150°C. Fry the spring rolls without letting them touch. Cook for about 8 minutes until the skin is firm but still pale. Drain on paper towels.
- 5
Increase oil temperature to 180°C. Refry the rolls for a few minutes. The skin should blister slightly, become very crispy, and reach a uniform amber color.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan; spring rolls will stick together at the start of cooking.
- Thoroughly wipe the rice paper after soaking; excess moisture causes the rolls to burst.
- The secret to crunchiness is the double fry: the first cooks the center, the second hardens the crust.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To restore crunchiness, reheat for 5 minutes in a hot oven (200°C) or give them a quick flash fry.
