Ingredients
- 200g chicken mince (about 7 oz)
- 15 sheets spring roll paper (square, 250mm x 250mm)
- 50g glass noodles (bean thread vermicelli)
- 300g cabbage, shredded (about 3 cups)
- 150g carrot, shredded (about 1.5 cups)
- 2 tbsp coriander stems (or roots), finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp vegetable oil (for stir-frying)
- Vegetable oil (for deep frying)
- 1 tbsp plain flour mixed with 2 tbsp water (flour glue for sealing)
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/4 tsp black or white pepper
- 1/2 tsp salt (optional)
Instructions
- Soak glass noodles in warm water for 4–5 minutes until tender. Drain and squeeze out excess water. Cut noodles into 2-inch pieces and set aside.
- Heat a large wok or pan over medium-high heat. Add 2 tbsp of oil and sauté the garlic for a few seconds.
- Add chicken mince and stir-fry for 1–2 minutes until lightly cooked. Add chopped coriander stems and stir.
- Add shredded carrots and cabbage. Stir briefly, then add glass noodles, fish sauce, oyster sauce, sugar, pepper, and salt (if using).
- Continue to stir-fry for 2–3 minutes until vegetables are wilted and noodles are soft. Remove from heat and let the filling cool completely. Drain any excess liquid if present.
- Place a spring roll wrapper on a flat surface in a diamond shape. Add 2–3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with flour glue.
- Repeat with the remaining wrappers and filling.
- Heat oil in a deep pan to 350°F (175°C). Fry spring rolls in batches for 3–4 minutes or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
- Use Chinese or sweetheart cabbage for the best texture.
- Ensure the filling is cooled and well-drained to prevent soggy rolls.
- Can be made ahead and frozen before frying. Fry straight from frozen—just add 1–2 extra minutes to cook time.
- Great with sweet chili sauce or Thai peanut dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
- Diet: Halal
Nutrition
- Serving Size: 1 spring roll
- Calories: 97
- Sugar: 2g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
