BHA & BHT Free Spicy Thai Spring Rolls with Chile Kick
Total time1 hr 10 min
Prep time35 min
Cook time20 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 2 oz glass noodles (bean thread noodles)
- 1 tbsp neutral oil (such as vegetable oil or canola oil)
- 8 oz ground pork
- 2 cups green cabbage, finely shredded
- 1 medium carrot, peeled and julienned or coarsely grated
- 3 cloves garlic, minced
- 2 fresh thai chiles (bird's eye), thinly sliced
- 2 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 3 green onions (scallions), thinly sliced
- ¼ cup fresh cilantro, roughly chopped
For the rolls
- 12 spring roll wrappers (8-inch square)
- 1 tbsp cornstarch
- 1 tbsp water
For frying
- 3 cups neutral oil, for frying
For the dipping sauce
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 2 tbsp granulated sugar
- 2 tbsp warm water
- 1–2 fresh thai chiles (bird's eye), thinly sliced
- 1 clove garlic, minced
For serving
- fresh cilantro sprigs, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the glass noodles in a large bowl and cover with boiling water. Soak for 8–10 minutes, until softened and pliable, then drain well. Use scissors to cut the noodles into roughly 2-inch lengths and set aside.
- 2
While the noodles soak, make the dipping sauce: in a small bowl, whisk together the fish sauce, lime juice, sugar, and warm water until the sugar dissolves. Stir in the sliced Thai chiles and minced garlic. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!