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Crispy Thai Spring Rolls with Pork and Chicken

groups4 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 20 minsscheduleTotal: 50 minsoutdoor_grillDeep-fried
Allergens:warningGlutenwarningPeanutswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Active Cooking
00:01:06
warningStay safe

Wash hands thoroughly after handling raw meat to avoid cross-contamination.

Add 1 tbsp sesame oil into the wok, add 1 tbsp garlic, then add 3 pieces diced dried shiitake mushrooms and stir until fragrant. Add 300g minced pork and chicken, stir fry on high heat until the meat is about 60 percent cooked. Add 100g carrot, 100g bean sprouts, and 150g cabbage, mix everything together. When vegetables soften slightly, add 50g glass noodles, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp green leaf soy sauce, 1 tbsp seasoning soy sauce, 1 tbsp sugar, 1 tsp pork seasoning, 1 tsp bouillon, 0.5 tsp salt, and 0.5 tsp pepper. Stir fry continuously until there is no water left and the filling mixture is dry. Turn off the heat, pour the filling onto a tray, and let it cool completely.

local_fire_departmentHigh heat, about 10 minutes
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Watch out

Stir the filling continuously until all liquid evaporates, otherwise excess moisture will make the pastry soggy and tear during wrapping.

Ingredients:sesame oil (1 tbsp)Garlic (1 tbsp)dried shiitake mushrooms (3 piece)minced pork and chicken (300 g)Carrot (100 g)bean sprouts (100 g)Cabbage (150 g)glass noodles (mung bean vermicelli) (50 g)oyster sauce (1 tbsp)light soy sauce (1 tbsp)green leaf soy sauce (1 tbsp)seasoning soy sauce (1 tbsp)sugar (1 tbsp)pork seasoning (1 tsp)bouillon powder (1 tsp)Salt (0.5 tsp)Pepper (0.5 tsp)
Tools:SpatulaWoktray
02
Preparation
00:05:30

In a small bowl, combine 2 tbsp flour and 1 tbsp water, mix thoroughly until it forms a smooth, sticky paste to use as wrapper glue.

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Watch out

Mix the flour and water thoroughly without lumps, otherwise the paste will fail to seal the spring rolls properly.

Ingredients:all-purpose flour (2 tbsp)water (1 tbsp)
Tools:bowlspoon
03
Active Cooking
00:06:21

Cover unused spring roll pastry sheets with a slightly damp cloth to prevent them from drying out. Lay one spring roll pastry down, add a portion of the cooled filling, apply flour paste along the edges, fold the sides inward, apply more paste, and roll up tightly into a spring roll.

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Watch out

Keep unused wrappers covered with a damp cloth at all times, otherwise they will dry out, crack, and tear easily during wrapping.

Ingredients:spring roll pastry
Tools:damp clothtray
04
Active Cooking
00:07:53
warningStay safe

Place spring rolls gently into the hot oil away from you to prevent hot oil splashes and severe burns.

Heat 500ml cooking oil in a pan, check the oil temperature with a thermometer until it reaches 170 degrees Celsius. Gently place the wrapped spring rolls into the hot oil and deep fry them until they are nice, golden brown, and crispy. Remove them with a skimmer and place them on a cooling rack.

local_fire_departmentMedium-high heat, oil at 170°C, otherwise about 5 to 7 minutes
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Watch out

Do not overcrowd the pan when frying, otherwise the oil temperature will drop and the spring rolls will become greasy instead of crispy.

Ingredients:Cooking oil (500 ml)
Tools:cooling rackkitchen thermometerskimmerpan
05
Preparation
00:10:33

Pour 100ml sweet and sour plum sauce into a small bowl, add 30g roasted crushed peanuts, and mix well to create the dipping sauce.

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Watch out

Mix the crushed peanuts evenly into the plum sauce, otherwise the flavor will be uneven in every dip.

Ingredients:sweet and sour plum sauce (100 ml)roasted crushed peanuts (30 g)
Tools:bowl
06
Active Cooking
00:11:19

Use kitchen shears to cut the fried spring rolls diagonally on a cutting board, arrange them nicely, and serve with the dipping sauce.

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Watch out

Cut the spring rolls gently with sharp kitchen shears so the crispy crust doesn't shatter and crush the filling inside.

Tools:kitchen shearsCutting board

groceryAll Ingredients

sesame oil1 tbsp
Garlic1 tbsp
dried shiitake mushrooms3 piece
minced pork and chicken300 g
Carrot100 g
bean sprouts100 g
Cabbage150 g
glass noodles (mung bean vermicelli)50 g
oyster sauce1 tbsp
light soy sauce1 tbsp
green leaf soy sauce1 tbsp
seasoning soy sauce1 tbsp
sugar1 tbsp
pork seasoning1 tsp
bouillon powder1 tsp
Salt0.5 tsp
Pepper0.5 tsp
all-purpose flour2 tbsp
water1 tbsp
spring roll pastry1 piece
Cooking oil500 ml
sweet and sour plum sauce100 ml
roasted crushed peanuts30 g

blenderAll Tools Needed

SpatulaWoktraybowlspoondamp clothcooling rackkitchen thermometerskimmerpankitchen shearsCutting board