Crispy pork & vegetable rolls

Crispy pork & vegetable rolls

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(5 ratings)


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Cooking time

Takes 40-50 minutes

Skill level

Moderately easy


Serves 6, with other dishes

Crispy Thai rolls with pork and vegetables - great for a starter. You can make these ahead and freeze

Nutrition and extra info

  • Freeze can be frozen
Nutrition info


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  • 2 tbsp cornflour
  • 50g vermicelli rice noodles
  • 100g minced pork
  • 1 garlic clove, finely chopped
  • 1 carrot, grated
  • 50g oyster mushrooms, finely chopped
  • 2 tbsp finely chopped coriander
  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • ¼ tsp ground white peppercorns
  • 7-8 spring roll wrappers (try an oriental foodshop, if you find them, buy extra and freeze)
  • vegetable oil, for frying
  • iceberg lettuce or cos lettuce and mint sprigs, to serve
  • sweet chilli sauce, for dipping

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  1. Blend the cornflour with 3 tbsp cold water to make a paste to stick the rolls together. Put the noodles in a heatproof bowl, pour over boiling water to cover and leave for 3 minutes. Drain. Cool under running cold water, then drain well, tip into a large bowl and snip into small pieces with scissors.
  2. Add the pork, garlic, carrot, mushrooms, coriander, soy sauce, sugar and pepper. Mix together well with your hands.
  3. Take one wrapper out of the pack and put it on a board (keep the rest covered or they will dry out). Cut the wrapper in four and put a heaped teaspoon of filling onto one side of each square, brushing the sides with paste as you go (1), fold over the end, then the two sides (2) and roll up (3). Make the rest in the same way. Cover and chill until needed.
  4. Heat about 3cm of oil in a wok or frying pan, add half the rolls and fry until crisp and golden, about 2-3 minutes. Drain on kitchen paper and cook the rest. Serve on a platter with lettuce leaves, mint sprigs and a small bowl of dipping sauce. Get each guest to take a leaf of lettuce and a mint spring, then wrap it around a roll with a slick of sauce – a lovely combination.

Recipe from Good Food magazine, October 2002

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turkishjelly's picture

They were OK but I didn't think they were great. All I could taste were the white peppercorns so I must have put too much in! Saying that they were easy to make.

jibnights's picture
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Very Good

jandyrew's picture

Made these the day before a dinner party using Filo Pastry and leaving in the fridge overnight covered with clingfilm.....big mistake as the filo all bonded together and the rolls wouldn't separate!!! Arrggghhhh!! I emptied all the mixture out and bought some 'Soutades'(a swedish empty mini pastry cups precooked) and filled them with fillings fried, disaster averted and filling was very tasty with a dash of fresh mint on top.

jul34es's picture
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made these tonight for a starter and they were very easy and tasted great,but used filo pastry.

pamelaflorencehughes's picture

Using the spring roll pastry and cutting it into 4 pieces as advised makes the wrapping quite thin. I think that a thicker covering of spring roll pastry would be more effective. In fact, as it looks very much like filo pastry perhaps this would work equally well. When I cooked them according to the instructions some of the filling was coming through the thin layer which would have been avoided if the squares had been larger..

emmapav's picture
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Delicious!! Made it for the first time for six guest and it went down a treat. I haven't it given 5 stars because i found the folding of the spring rolls tricky!! My tip would be not to over fill them and use larger sheets :) definitly wrap them up in lettuce to serve.

jwroberts's picture
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Easy to do and tasty for all the family.