Thai Pork and Prawn Spring Rolls

    1 hour 15 mins

    These rolls are not fried and taste best dipped in the hoisin-peanut sauce.

    51 people made this

    Serves: 12 

    • Rolls
    • 250g pork fillet
    • 250g medium prawns
    • 250g rice vermicelli
    • 12 round rice paper wrappers
    • 1 bunch Thai basil, leaves removed
    • good handful chopped fresh coriander
    • 15 mint leaves, chopped
    • 150g beansprouts
    • Sauce
    • 1 cup hoisin sauce
    • 1 tablespoon smooth peanut butter
    • 1 tablespoon water
    • chopped roasted peanuts

    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. To make rolls: Bring a medium stockpot of lightly salted water to the boil. Add pork, reduce heat and simmer for about 10 minutes until cooked through and no longer pink in the middle. Allow pork to cool, then slice into thin strips.
    2. Bring another stockpot of lightly salted water to the boil. Cook prawns 2 to 3 minutes, or until opaque. Drain, allow to cool slightly and pat dry with paper towels. Peel, devein and slice in half.
    3. Again, bring a stockpot of water to the boil and cook vermicelli until tender, stirring occasionally, about 7 to 8 minutes. Strain, and rinse well to prevent sticking.
    4. Fill a medium bowl with warm water. Dip each rice paper wrapper in water for about 30 seconds until soft and flexible. Place wrapper on a flat surface, and put 2 basil leaves in the centre, side by side, about 5cm from edge of wrapper. Place 4 to 5 prawns halves on the basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with coriander, mint, and top with beansprouts. Starting at one end, roll the wrapper over once, fold both sides in towards centre, and continue rolling as tightly as possible without tearing. The result should be a roll about 3 or 4cm thick. Serve rolls with hoisin-peanut sauce for dipping.
    5. To make sauce: Warm hoisin sauce, peanut butter and water in a saucepan over medium high heat. Bring to the boil, then immediately remove from heat. Pour sauce into a serving bowl and garnish with chopped peanuts.

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    Reviews in English (43)


    I just made these for a party and they were a hit. I made some with shrimp (used the frozen stuff (no pork-too much work). I also made some with thai flavored tofu for the vegetarians. Added slices of avocado, cucumber and carrot. Used the sauce listed here and offered sweet/sour sauce. I used chunky peanut butter and it worked well.  -  29 Apr 2005  (Review from Allrecipes US | Canada)


    Yes, this may not be a "thai" recipe, but almost every thai restaurant that I have ever been to has had these rolls on the menu. They call them "thai basil rolls". Vietnamese or Thai, these roll are delicious. The sauce is fantastic. I have made these when I had no pork, just baby shrimp and have even made them vegetarian. Excellent. They save fairly well if put into a container with some damp paper towels.  -  06 Aug 2007  (Review from Allrecipes US | Canada)


    This is a Vietnamese NOT a Thai dish. Please make sure you give proper credit.  -  17 Mar 2005  (Review from Allrecipes US | Canada)