Thai Pork Spring Rolls

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.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 713
• Protein: 22 g
• Carbs: 37 g
• Fat: 51 g

Ingredients

• 400 g Ground pork ( fresh )
• 20 piece rice paper ( 18-22cm diameter )
• 1 piece Egg ( whole )
• 2 piece Carrot ( finely grated )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 30 g wood ear mushroom ( dried )
• 50 g glass noodles ( dry )
• 100 g bean sprouts ( fresh )
• 2 tbsp fish sauce ( fish sauce )
• 1 tsp White sugar ( granulated )
• 1 pinch Black pepper ground
• 1000 ml Peanut oil ( for frying )

Instructions

1. Rehydration

   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. Filling preparation

   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. Rolling

   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. First fry

   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. Second fry and finish

   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.

Chef's tips

• 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.

Storage

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.