Red Curry Spring Rolls

Intermediate | Mild | 30 min | x12 rolls

Crispy spring rolls filled with Thai red curry.
Party-perfect recipe, packed with Thai flavours!


Spring Roll with red curry paste
Minced beef 250g
 Spring Roll wrappers 12 sheets
Brown Rice Vermicelli 50g
Red Curry Paste 1 Tbsp
Thai Shallots (finely diced) 2 Tbsp
Fish Sauce 1 Tbsp
Coconut Sugar 1 tsp
White Pepper 1 tsp
Sea salt 1 tsp


Red Curry Spring Rolls

Prepare the filling

In a large bowl mix together brown vermicelli noodles (cooked), minced beef, shallots, curry paste, fish sauce, coconut sugar, salt and pepper.

Red Curry Spring Rolls

Soak vermicelli

Soak the brown rice vermicelli in boiling water for about 1 minute until they’re soft.

Red Curry Spring Rolls

Prepare the rice paper

Place the rice paper wraps into warm water until soft and foldable. Then, blot them on a damp tea towel.

Red Curry Spring Rolls

Roll the wraps

Place the filling into the rice paper wraps. Mould each rice paper wrap gently to form a roll. Check all sides, no loose ends on the rolls !

Red Curry Spring Rolls

Fry the rolls

Heat a saucepan of vegetable oil to a medium high heat and deep fry the spring rolls until cooked through and golden.

Red Curry Spring Rolls

Plate your dish

Place the rice paper wraps on a plate. They are best served with Sweet chilli dipping sauce.