DSCN0657Crunchy spring rolls are a popular feature in most Asian cuisines.  Thais fill their version with garlic, pork and glass noodles.


2 tablespoons cooking oil

1 tablespoon garlic, chopped

50g minced pork (optional)

1/2 cup raw cabbage, shredded

1/2 cup raw carrot, shredded

1/2  cup bean sprouts

1 1/2 teaspoons light soy sauce

1/2  teaspoon white pepper

1 tablespoon sugar

1/4 cup water

1/2 cup glass noodles (vermicelli)

8 sheets spring roll wrapper

1 beaten egg (for sealing)

1-2 cups  cooking oil (for deep frying)


1- Soak the glass noodles in water for 15 minutes then cut into 5 cm lengths.

2- Heat the two tablespoons of oil in a wok over a low heat, add the garlic.  After the garlic turns light brown add the pork and cook until pork is white.  Then add the vegetables and cook for 2 minutes.

3- Add the light soy sauce, pepper, sugar and water, combine well.

4- Add the glass noodles and cook for about 1 minute or until the glass noodles appear translucent.

5- Divide the mixture into the required number of portions.

6- Wrap them and seal with beaten egg.

7- Deep fry for about 1-2 minutes until they are golden brown.

8-  Serve with plum sauce.



1 cup sugar

1/2 cup vinegar

4 tablespoons pickled plums or apricots flesh


1- Dissolve sugar in the vinegar, add the plums and simmer over low heat.  Keep stirring until sticky.

2- Remove from heat and serve with the spring rolls.


– When frying the spring rolls make sure that the oil is not too hot and keep turning them around with a kitchen tong so they will brown evenly.

– From this recipe you can make four small spring rolls or two big ones.

– They can be sawed diagonally in half with a bread knife so they do not break or crumble.

– Delicious plum sauce can be bought at any good Asian supermarket.





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