Vegan Spicy Thai Spring Rolls with Chile Kick
Total time1 hr 10 min
Prep time35 min
Cook time20 min
4.9(18)
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Learn more →Ingredients
4 servings
For the filling
- 2 oz glass noodles (bean thread noodles)
- 1 tbsp neutral oil (such as vegetable or canola oil)
- 8 oz ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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.
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