Prep 1 hr
Cook 15 mins
I've been making these since I was a young girl- My husband and all his friends get really excited when I tell them I will be making these. They may be made in advance, frozen, then deep fried straight from the freezer. Seasonings can be easily varied or substituted- except for the prepared mustard.(note: when freezing- freeze single layers in a freezer bag, or in a tupperware with the layers separated by plastic wrap)
- 1 lb ground pork
- 2 cups clear rice noodles (bean thread or vermicelli)
- 2 cups packaged Coleslaw (or shred the equivalent in cabbage & carrots)
- 1⁄2 cup finely diced onion
- 4 tablespoons prepared yellow mustard
- 3 tablespoons light soy sauce
- 3 teaspoons cayenne pepper or 3 teaspoons chili pepper flakes
- 1 teaspoon black pepper
- 1 tablespoon chili-garlic sauce
- 1 teaspoon Worcestershire sauce
- 1 egg, beaten
- 50 small spring roll wrappers (found in freezer section of most Asian food stores)
- sweet chili sauce, for chicken (optional dipping sauce) (optional)
- Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
- Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
- Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
- Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
- Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.
OUTSTANDING!! These are so flavorful, you almost don't even need a dipping sauce. I followed your recipe exactly except (lol) I used fresh bean sprouts instead of clear rice noodles because I'm afraid of them, lol.. Anyhow, great recipe! Thanks! Note: 11-NOV-2007 suggestion to the reviewer who mentioned the rolls stuck together when attempting to freeze them - fear not, you just did it wrong. To freeze these, you want to put them on a cookie sheet, not touching, and place in freezer overnite; then, wake up and after you've had your coffee, go ahead and put them in ziplock bags, there you go. Better luck next time ;)
My DH has been wanting some spring rolls, so I decided to try this recipe. Made following the recipe exactly and they came out awesome! I made up some Recipe #206003 to dip them in and it was the perfect hot/sweet sauce to accompany them. The sauce is addicting! We gobbled them up like there was no tomorrow. Another recipe for my favorites folder that I can't wait to have again. Thanks for sharing Jenny! Becky
Wow great recipe I've always loved Spring rolls and wanted to make them myself, came across your recipe and tried it last night. Boy O Boy where they HOT Spicy HOT, I omitted the pork and fried the veg's because i believe Carrots, Onion and Cabbage become sweeter when fried. I substituted the noodles for Bean Sprouts which I also added to the frying pan for the last few minutes to soften them, The rolling was very easy I did realize after the 2nd 3rd one that the less mixture the easier it was to fold and then remained nice and tight and thin. I kept enough mixture to make one with out the spices and preferred that one, so next time i won't add the cayenne pepper or garlic - chilli sauce.
Thanks for sharing so happy I found your recipe now i can make my own Thai Spring Rolls.
BTW even my VERY FUSSY mom enjoyed them and that is saying something lol