Thai Pork and Prawn Spring Rolls

    Thai Pork and Prawn Spring Rolls

    (52)
    51saves
    1hr15min


    53 people made this

    About this recipe: You can buy the rice paper spring roll wrappers in Asian shops. These rolls are not fried and taste best dipped in the hoisin peanut sauce. Delicious for a summer party.

    Ingredients
    Serves: 12 

    • Rolls
    • 250g (9 oz) medium prawns
    • 250g (9 oz) pork fillet
    • 250g (9 oz) rice noodles
    • 12 round rice paper wrappers
    • 1 bunch fresh Thai basil - leaves picked from stems
    • good handful chopped fresh coriander
    • 15 leaves fresh mint, chopped
    • 150g (5 oz) beansprouts
    • Sauce
    • 225ml (8 fl oz) shop-bought hoisin sauce
    • 1 tablespoon smooth peanut butter
    • 1 tablespoon water
    • chopped roasted peanuts

    Method
    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. Bring a medium stockpot of lightly salted water to the boil. Cook prawns 2 to 3 minutes, or until opaque. Drain, allow to cool slightly and pat dry with kitchen roll. Peel, devein and slice in half.
    2. Bring another stockpot of lightly salted water to the boil. Poach pork at a low boil for approximately 10 minutes, to an internal temperature of 70 C. Allow to cool, and slice into thin strips.
    3. Again, bring a stockpot of water to the boil. Cook rice noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse well to prevent sticking.
    4. Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in centre, side by side, about 5cm (2 in) from edge of wrapper. Lay 4 to 5 prawns halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with coriander, mint, and top with beansprouts. Starting at one end, roll the wrapper over once, fold both sides in toward centre, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 3 to 4cm (1 to 1 1/2 in) thick.
    5. Warm hoisin sauce, peanut butter and water in a saucepan over medium high heat. Bring to the boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.
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    Reviews & ratings
    Average global rating:
    (52)

    Reviews in English (54)

    by
    26

    I just made these for a party and they were a hit. I made some with shrimp (used the frozen stuff (no pork-too much work). I also made some with thai flavored tofu for the vegetarians. Added slices of avocado, cucumber and carrot. Used the sauce listed here and offered sweet/sour sauce. I used chunky peanut butter and it worked well.  -  29 Apr 2005  (Review from Allrecipes US | Canada)

    by
    25

    Yes, this may not be a "thai" recipe, but almost every thai restaurant that I have ever been to has had these rolls on the menu. They call them "thai basil rolls". Vietnamese or Thai, these roll are delicious. The sauce is fantastic. I have made these when I had no pork, just baby shrimp and have even made them vegetarian. Excellent. They save fairly well if put into a container with some damp paper towels.  -  06 Aug 2007  (Review from Allrecipes US | Canada)

    by
    23

    This is a Vietnamese NOT a Thai dish. Please make sure you give proper credit.  -  17 Mar 2005  (Review from Allrecipes US | Canada)

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