These Mama Noi’s Famous Spring Rolls are a delicious and crispy treat, perfect for any occasion. Filled with tender pork, crunchy vegetables, and glass noodles, they’re the ideal balance of flavour and texture. The homemade carrot dipping sauce adds a tangy, sweet kick that complements the crispy rolls. Whether you’re serving them as an appetiser or snack, they’re sure to be a crowd favourite!
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2 coriander roots
2 large garlic cloves
1 tsp whole black peppercorns
50 g bean thread vermicelli noodles
1 tbsp vegetable oil
300 g pork mince
2 cups finely shredded cabbage
1 cup coarsely grated carrot
2 tbsp fish sauce
2 tbsp plain flour
20 sheets of 20 cm (8”) frozen spring roll wrappers, thawed
Vegetable oil, for deep frying
Carrot Dipping Sauce:
½ cup sugar
⅓ cup white vinegar
1 tbsp fish sauce
2 tbsp water
¼ cup julienned carrot
- Soak the bean thread vermicelli noodles in just-boiled water for 3–4 minutes until softened. Drain and rinse under cold water, then roughly chop the noodles into shorter lengths using scissors.
- Using a mortar and pestle , pound the coriander roots, garlic, and peppercorns into a rough paste.
- Heat the vegetable oil in a wok over high heat. Add the garlic paste and pork mince, stir-frying for 3–4 minutes until the pork is nearly browned. Add the shredded cabbage and grated carrot, stir-fry for 1 minute until the cabbage has wilted. Toss in the softened noodles and fish sauce , stir-fry for 2 minutes until everything is well combined. Spread the mixture onto a baking tray to cool faster, then refrigerate for 10 minutes or until cool to the touch.
- Combine the sugar, vinegar, fish sauce, and water in a small saucepan . Bring to a simmer and cook for 2–3 minutes until the sugar dissolves. Remove from heat and stir in the julienned carrot. Set aside.
- In a small bowl , mix the plain flour with 2 tablespoons of water. Lay a spring roll wrapper on a clean surface with one corner facing you. Place 2 heaped tablespoons of filling in the centre, then fold the bottom corner over the filling to form a sausage shape. Fold in the sides and roll from bottom to top. Brush the top corner with the flour mixture to seal. Repeat until all spring rolls are assembled.
- Fill a wok with vegetable oil to about one-third capacity and heat over medium-high heat to 180°C. Fry the spring rolls in batches for 2–3 minutes or until golden brown. Drain on paper towels.
- Serve the spring rolls warm with the carrot dipping sauce.
- Notes: – Coriander roots refer to the root end of the coriander stem, about 4 cm in length. – To freeze the spring rolls, place them on a tray in the freezer until firm. Once frozen, transfer to snap-lock bags. To cook, deep-fry directly from frozen for an additional 2 minutes or until golden. Frozen spring rolls will keep for up to 2 months.
