Thai Spring Rolls

Preparation info
  • Makes


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Crunchy spring rolls are as popular in Thailand as they are in China. Thais fill their version with a delicious garlic, pork and noodle mixture.


  • 24 x 15 cm/6 in square spring roll wrappers, thawed if frozen
  • 30 ml/2


  1. Make the filling. Drain the soaked mushrooms. Cut off and discard the stems, then chop the caps finely.

  2. Place the noodles in a large bowl, cover with boiling water and soak for 10 minutes. Drain the noodles and snip them into 5cm/