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Spring Rolls

Recipe by: Dak Wichangoen
Serves: 4


Finely chop cabbage and onions. Peel and grate the carrots and potatoes. Peel and finely chop the garlic. Soak the noodles in water. Fry the garlic till golden in 2 tbsp oil. Then add the meat. After the meat has been fried, add cabbage, onions, carrots and potatoes. Fry at a high temperature for a few minutes. Add noodles, bean sprouts, eggs and yellow bean. Fry for a few minutes. Season with salt and pepper before taking the wok off the heat. The stuffing is cooled down prior to being used.

It is a good idea to make a large portion as it can be frozen until the next time you may be carving for spring rolls.

Heat up 1 litre of oil in the wok. While heating up the oil, the spring rolls (watch the video). Fry the spring rolls at a high temperature until golden. This will only take 1-2 minutes, as the stuffing has already been prepared.

The stuffing can always be varied. Use what you have, then you will also avoid food waste.

DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).



  • 1 packet spring-roll or rice paper


  • 500 g minced pork
  • ½ white cabbage
  • 4 carrots
  • 2 potatoes
  • 2 onions
  • 3 garlic cloves
  • 200 g bean sprouts
  • 1 dl yellow bean paste
  • 2 eggs
  • 200 g glass noodles
  • Salt, pepper and vegetable oil for frying and deep frying (with the exception of olive oil)