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Pork and prawn spring rolls with dipping sauce Recipe

Ingredients for people

  • Pork mince : 120 g
  • Raw prawn(s) : 12 whole
  • Red curry paste : 40 g
  • Soya beansprout(s) : 100 g
  • Fine rice noodle(s) : 100 g
  • Small spring roll pastry sheet(s) : 12 whole
  • Whole egg(s) : 1 whole
  • Lettuce(s) : 1 whole
  • Sunflower oil : 300 ml
  • Thai basil : 0.5 bunch
  • Fresh coriander : 0.5 bunch

  • For the sauce
  • Red chilli(s) : 1 whole
  • Lime(s) : 1 whole
  • Palm sugar : 30 g
  • Fish sauce : 100 ml
Method
  • 1For the sauce:

    Zest and juice the lime. Finely dice the chilli. Pick and finely chop the Thai basil and the coriander. Set aside two thirds of the fresh herbs to be used in the spring roll filling.

    Whisk together the lime juice, zest, chilli, fish sauce, palm sugar and the remaining third of basil and coriander.

  • 2To make the spring rolls:

    Peel and de-vein the prawns and then finely chop. Wash the beansprouts. Place the noodles in a bowl and cover with boiling water. Leave to soften. Place the pork, prawns and curry paste in a bowl and mix together. Beat the egg.

    Place a sheet of pastry onto your work surface. Roll a handful of the pork and prawn mixture into the shape of a sausage and place in the centre of the pastry. Add beansprouts, noodles and a sprinkling of basil and coriander. Brush the edges of the pastry with beaten egg and then fold the bottom of the pastry sheet over the filling. Fold in the sides and then roll up the rest of the pastry to complete the roll.

    Repeat to make 12 spring rolls.

  • 3To cook and to serve:

    Heat the oil to 180'C in a deep fat fryer or a deep saucepan. Fry the rolls for 4-5 minutes or until golden brown in colour. Whilst they are cooking, finely slice the lettuce. Once cooked, place on kitchen paper to allow any excess oil to drain away.

    Arrange the sliced lettuce in the centre of the plate and drizzle a little of the dipping sauce on top. Place the spring rolls on top and serve with a ramekin of the dipping sauce.

Chef's tip

«Pork and prawns work very well as a combination, try using them in a stir fry. »

King prawns, minced pork and crunchy vegetables in crispy spring roll pastry, served with a hot and sour dip.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  5mins
  • Rest time  0h

  • Difficulté  Medium
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