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Thai cuisine with Bammut: Thai Spring Rolls

Serving 4


1 onion, chopped

4 tbsp. fish sauce

1/2 tsp. grounded white pepper

1-2 tbsp. crushed palm sugar or brown sugar

8 stalks holy basil, chopped

4 cloves garlic, minced

250 g minced pork

1 bunch fresh coriander, chopped

1 chili, chopped

2 carrots, peeled and shredded

150 g glass noodles

2 dl beansprouts

4 cm chopped ginger

1 l neutral oil for frying

1 package spring roll dough (TYJ Spring roll paper – green package)


  • Soak the noodles in water for min 15 min.
  • Fry the onion and garlic in oil for few minutes. Add the meat and fry together. Add in all the spices, pepper, coriander, basil and chili. Then the carrots and the noodles.
  • In the end add the beansprouts and ginger. Remember to taste, it can need more/less salt or sugar. Turn off the heat and let it cool down before rolling.
  • Warm up a big pot with oil until 175 °Celsius. Fry the rolls until golden.

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