Thai Spring Rolls


Add more curry paste to the spring rolls if you like them fiery

Prep time:30 mins

Cook time:3 mins

Makes: 20


  • 300g pork mince
  • 50g vermicelli, soaked in hot water and cut into short lengths
  • 2 spring onions, finely chopped
  • 1 small carrot, grated
  • ½ small cucumber, finely chopped
  • 1 cup finely shredded cabbage
  • 1/3 cup Five Tastes Thai Red Curry Paste
  • 2 tablespoons finely chopped fresh coriander
  • 20 spring roll wrappers
  • 1 cup peanut oil, for frying
  • Soy sauce, for serving


Step 1

Combine, pork mince, drained vermicelli, spring onion, carrot, cucumber, cabbage, Five Tastes Curry Paste and coriander in a bowl. Mix well.

Step 2

Place spring roll wrapper on a flat surface and spoon on 1 tablespoon of mixture, spreading along one edge. Brush edges with water and roll up tucking in edges and sealing well. Place on a tray and cover with plastic wrap while preparing the remainder.

Step 3

Heat peanut oil in a wok or frypan and cook spring rolls in batches until golden.

Step 4

Serve with a bowl of soy sauce for dipping.

Tasty Tip!

Alternatively serve with mint and lettuce leaves for rolling spring rolls in.

Thai Spring Rolls
Average user rating:
  • 4

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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