Spring rolls are a beloved staple in Thai cuisine. These Prawn & Pork Spring Rolls combine succulent prawns with classic Thai flavourings infused into the pork for a savoury & tasty treat that will leave your taste buds dancing. These spring rolls are not only a feast for the eyes but also taste divine with their deep-fried, golden-brown crunch. One will never be enough!
These prawn and pork spring rolls are the perfect appetiser or snack for any occasion. The combination of prawns, pork, and aromatics creates a symphony of flavours that will transport you straight to the streets of Thailand.
The crunch of the deep-fried wrapper perfectly complements the succulent prawns and savoury pork, making these spring rolls an irresistible treat for your taste buds. Enjoy this delicious Thai snack from the comfort of home!
Ingredients required
Spring Rolls:
- Whole green banana prawns (or peeled prawns with the tails left intact)
- Sauces – Oyster sauce & fish sauce
- Coriander roots, steam and leaves
- Aromatics – black peppercorns and salt
- Pork mince – use regular (not lean) fat = flavour
- Spring roll wrappers – I use the frozen ones from Coles supermarket
- Plain flour + water – to make the glue to seal the rolls
Dipping Sauce – Optional:
- Caster sugar – or white
- White vinegar
- Water
- Fish Sauce
- Vegetables – cucumber, carrot, red onion and chilli
How to make
PREPARE THE PRAWNS: Peel the the prawns, leaving their tails intact. Slice along the back of each prawn to butterfly them, making sure to not cut all the way through. Remove the intestinal track and discard. Place into a bowl with oyster & fish sauce, cover and chill while making the pork filling.
MAKE THE PORK FILLING: Pound the coriander roots, garlic, peppercorns and salt in a mortar and pestle (or use a small food chopper) until a rough smooth paste forms. Add the pork mince and mix well. Chill for at least 10 minutes for the flavours to infuse.
PREPARE THE WRAPPERS: Slice the wrappers in half to make triangles then stack on top of each other.
ROLLING THE SPRING ROLL WRAPPERS: Working with one wrapper at a time, spread with a little pork mix on one half, top with a prawn then roll up to enclose, tucking a coriander leaf in at the end before spreading with a little ‘flour glue’ before sealing. Repeat to make 16 spring rolls. Cover and chill until ready to deep-fry.
DEEP-FRY THE ROLLS: Heat oil until hot (about 180C) then deep fry the spring rolls for 2-3 minutes or until golden brown and cooked through. Drain on paper towel and serve with the Dipping Sauce or your sauce of choice. Enjoy!
Step-by-step – dipping sauce
MAKE SUGAR & VINEGAR MIXTURE: Place sugar, vinegar and water into a small pan. Place over medium high heat and bring gently to the boil, stirring to dissolve the sugar. Once boiling, cook for 1 minute then remove from heat and pour into a small bowl. Allow to cool completely.
ADD FLAVOUR & TEXTURE: Once mixture has cooled, add the fish sauce then add the finely diced vegetables. Stir to combine and set aside until ready to serve. If not serving immediately, cover and chill until required. If storing for longer, place into an airtight container and refrigerate for up to 3 days.
Enjoy!
Thai Prawn & Pork Spring Rolls
Equipment
- Mortar & pestle or small food processor
Ingredients
- 16 large whole green banana prawns
- 1 tablespoon oyster sauce
- 2 teaspoons fish sauce
- 2-3 large coriander roots, with some stem, roughly chopped
- 3-4 cloves cloves garlic
- 1 teaspoon whole black peppercorns
- ½ teaspoon salt
- 250g pork mince (use regular, not lean)
- 8 frozen spring roll wrappers, thawed (See Notes)
- 16 large coriander leaves (left whole)
SPRING ROLL GLUE
- 1 tablespoon plain flour
- 1 tablespoon water
DIPPING SAUCE (OPTIONAL)
- ½ cup caster sugar (or white sugar)
- ¼ cup white vinegar
- 1 tablespoon water
- 2 teaspoons fish sauce
- 1 tablespoon finely diced cucumber
- 2 teaspoons each very finely diced carrot and red onion
- 1 birds eye chilli, finely sliced (deseeded for less heat, if desired)
Instructions
PREPARE THE PRAWNS
- Peel and devein the prawns, leaving the tails intact.
- Using a small sharp knife, make a cut down the middle (lengthways) to butterfly the prawns, being careful not to cut all the way through. You want to open up the meat to allow the marinade to flavour evenly. Place into a bowl.
- Add the oyster sauce and fish sauce to the prawn meat and massage in with your fingertips to coat evenly. Cover and chill whilst preparing the pork filling.
PORK FILLING
- Place coriander roots, garlic, peppercorns and salt into a motor and pestle and pound until you have a roughly smooth paste. (Alternately use a small food processor or chopper).
- Add the pork mince and using a spoon, stir very well to combine. You are looking for a slightly sticky mixture. Cover and chill for at least 10 minutes for the flavours to infuse.
MAKE THE FLOUR GLUE
- Place flour into a small bowl and add water. Using a small spoon, mix to a reasonably thick paste. Set aside.
ROLLING THE SPRING ROLLS
- Leaving the wrappers together in a their stack, place onto a flat cutting surface. Using a sharp knife, slice the wrappers in half, from one corner to the other, on the diagonal to make triangle shaped wrappers. Set aside and cover with a slightly damp clean towel or cloth.
- Working with one triangle wrapper at a time, place onto a clean surface. Using a flat bladed knife (such as a butter knife), spread a tablespoon of the pork mince filling over one half of the wrapper. (Doesn't have to be perfect, just roughly spread out thinly – see images above in post). Place one prawn towards the bottom then fold the bottom wrapper over the prawn, roll up once then tuck the pointed side in and keep rolling tightly until there is about 5cm of wrapper left. Place one whole coriander leaf onto the wrapper and spread some glue over the end 2-3cm of the wrapper. Finally, continue to roll up to seal completely. Set aside and repeat with remaining wrappers, prawns and coriander leaves. Cover and chill until ready to fry.
DEEP FRY THE SPRING ROLLS
- Pour enough oil into a wok or saucepan to come one-third up the sides. Heat over a medium-high heat until oil reaches 180°C (when oil is ready, a cube of bread turns golden in 15 secs). Cook the spring rolls, in batches, for 3-4 minutes or until pastry is golden brown and prawns are cooked through. Drain on paper towel quickly then transfer to a wire rack. Serve hot with the Dipping Sauce if desired or any sauce of choice.
DIPPING SAUCE (OPTIONAL)
- Combine sugar, vinegar and water in a small pan over medium heat and stir until the sugar has dissolved. Bring to the boil then simmer for 1 minute. Pour syrup into a small bowl and allow to cool completely. Once cool, add remaining ingredients and stir to combine. Cover and chill until ready to serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use large size and eggs are 55-60 g each, unless specified. - SPRING ROLL WRAPPERS
I purchase my wrappers from the freezer section in Coles – don’t use the brand Woolworths sell – they are terrible. They stick together and are hard too separate.
To Thaw: Pop the frozen wrappers into the fridge an hour or so before rolling the spring rolls too ‘gently’ thaw. It helps with less condensation on the wrappers therefore less tears. - SAUCES TO SERVE WITH THE SPRING ROLLS
Although my Dipping Sauce above is our favourite sauce to serve with the spring rolls you can serve other sauces such as sweet chilli, soy sauce, dumpling sauce or a hot chilli sauce such as Sriracha.
You may also enjoy
- Thai Pork Cakes with Cucumber Dipping Sauce
- Grilled Thai Chicken Skewers
- Vietnamese Fried Spring Rolls (Cha Gio)
- Chicken & Ham Spring Rolls
- Crispy Prawn Balls
- Prawn Toast (Shrimp Toast)
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