Crispy Pork Spring Rolls with Plum Sauce
Crunchy on the outside and savory on the inside, these deep-fried spring rolls combine the bold, aromatic flavors of Thai cooking with the satisfying crunch of a classic appetizer. The filling is a mix of ground pork, glass noodles, shredded cabbage, carrots, mushrooms, and bean sprouts—lightly seasoned with garlic, coriander root, black pepper, and fish sauce for an unmistakably Thai aroma.
Served with a sweet and slightly tart plum dipping sauce, this dish offers a perfect balance of textures and flavors. While the concept of spring rolls is common across Asia, this version is inspired by Thai street food, where fresh herbs and punchy sauces elevate even the simplest dishes. These spring rolls make an excellent party snack, appetizer, or light meal served with a crisp salad or jasmine rice.
This recipe is provided by Chef Lyn, a chef instructor at Siam Culinary Academy, where she trains students in the art and technique of authentic Thai cuisine.
Crispy Pork Spring Rolls with Plum Sauce
Ingredients
Filling:
- 25 g glass noodles (soaked in warm water, then cut)
- 100 g ground pork
- 50 g black fungus mushrooms shredded
- 150 g cabbage shredded
- 100 g bean sprouts (tips removed)
- 100 g carrot julienned
- 7 black peppercorns
- 25 g garlic coarsely chopped
- 10 g sea salt
- 15 g coriander root
- 2 tbsp fish sauce
- 15 g fried garlic
- cooking oil
- 1/2 tsp sugar
Spring Roll Wrappers & Sealing Paste:
- spring roll wrappers 6-inch (15 cm) diameter
- 30 g all-purpose flour
- 50 ml water
- 1/2 tsp sugar
Plum Dipping Sauce:
- 100 g sugar
- 100 g preserved plum
- 60 ml water
Instructions
Make the Filling:
- Using a mortar and pestle or food processor, pound the black peppercorns, coriander root, garlic, and sea salt into a rough paste.
- Heat a small amount of oil in a pan. Sauté the paste until fragrant.
- Add the ground pork and stir-fry until cooked.
- Stir in the cabbage, carrots, mushrooms, and bean sprouts. Cook for 2–3 minutes until slightly softened.
- Add the soaked glass noodles, fish sauce, and sugar. Stir well until the mixture is dry. Remove from heat and let it cool completely.
Prepare the Sealing Paste:
- Mix flour, water, and sugar in a small bowl to form a thick paste.
Assemble the Spring Rolls:
- Place a wrapper on a clean surface with the rough side facing inward.
- Add about 2 tablespoons of filling in the center. Fold in the sides, then roll tightly into a log.
- Seal the edge with the flour paste. Repeat with the remaining filling and wrappers.
Fry the Spring Rolls:
- Heat oil in a pan over medium heat (about 170–180°C / 340–355°F).
- Deep-fry the spring rolls in batches until golden brown and crispy.
- Remove and drain on paper towels. Serve hot with plum sauce.
Plum Dipping Sauce:
- Mash the preserved plum with the sugar in a bowl until well blended.
- Transfer to a small saucepan. Add water and bring to a boil over medium heat.
- Lower the heat and simmer, skimming any foam, until the sauce is slightly thickened and glossy.
- Let cool to room temperature before serving.
Notes
Related: Thai Green Papaya Salad
Related: Thai Green Curry Mussels
Related: Thai Red Curry Beef with Bamboo
Related: Crunchy Crab Cakes with Lemon Butter Sauce
Related: Crispy Rice With Creamy Salmon Tartare
