Thai spring rolls

A Thai meal would not be complete without these crunchy starters

Serves 4-6


  • 2 tbsp vegetable oil
  • 2 – 3 cloves garlic, chopped
  • 1 piece tofu, minced
  • 50g chicken, minced
  • 2 stalks chives, cut into 1 inch pieces
  • 100g beansprouts
  • 200g glass noodles
  • 1 tsp sugar
  • 2 tsp fish sauce
  • 3 tsp oyster sauce
  • 1 cup water
  • Spring roll wrappers
  • 2 – 3 cups oil for deep frying


  1. Fry the garlic in hot oil over low heat until fragrant.
  2. Add the chicken and tofu and cook for approx 1 minute.
  3. Add the sugar, fish sauce and oyster sauce and mix together.
  4. Increase the heat to high and add the noodles and a little bit of water.
  5. Add the beansprouts and chives and cook for a few seconds.
  6. Place a spring roll wrapper, smooth side down with one corner towards you.
  7. Spoon one tsp of filling in the corner, avoiding the edges.
  8. Roll the spring roll half way and fold the edges to the centre.
  9. Cover with egg wash and roll the remaining wrapper until secure.
  10. Deep fry for a few minutes until golden and serve with sweet chilli dipping sauce.