Crispy Thai Sausage Spring Roll Recipe

Prepare filling

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil (from the frying oil quantity) and when hot add the chopped Thai-style pork sausage. Break it up and cook 3–4 minutes until browned. Add the chopped shrimp and cook 1–2 minutes until just opaque.

Add the minced garlic and chopped mushrooms to the pan and stir-fry 1 minute until fragrant. Add the carrots and cook 1 minute to soften slightly.

Stir in the soaked, drained and chopped rice vermicelli and bean sprouts. Add fish sauce, light soy sauce, and palm sugar. Toss thoroughly for 1–2 minutes so flavors meld and excess moisture evaporates. Taste and adjust seasoning (add up to 1/2 tsp more fish sauce or 1/4 tsp salt if needed). Remove from heat and fold in chopped cilantro and sliced green onions. Let the filling cool for 10 minutes so it’s easier to roll.

Assemble rolls

Place a spring roll wrapper on a clean work surface (slightly moisten edges with water if using rice wrappers to make pliable). Spoon about 3 tablespoons of filling onto the lower third of each wrapper, leaving room at edges. Brush a little beaten egg on the far edge and fold bottom edge over filling, then fold both sides in, and roll up tightly to seal. Repeat to make 8 rolls. Keep assembled rolls covered with a damp towel while you finish to prevent drying.

Fry to crispy

Pour oil into a deep skillet or pot to a depth of about 1–1.5 inches (enough for shallow frying) or heat for deep frying to 350°F (175°C). If shallow frying, use enough oil to come halfway up the sides of the rolls. Heat oil to 350°F (use a thermometer or test with a small piece of wrapper that should sizzle immediately). Fry 3–4 rolls at a time, turning often, for 3–5 minutes until golden brown and crispy. Transfer to a rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if needed while frying remaining rolls.

Cut each roll in half on the diagonal if desired and serve immediately with Nam Jim.

Combine tamarind paste, rice vinegar, lime juice and sugar in a small bowl. Stir until the sugar is dissolved.

Add fish sauce, minced garlic and sliced chili. Stir and taste — adjust balance by adding more sugar for sweetness, lime or vinegar for acidity, or a splash of water to thin to desired dipping consistency.

Let the sauce sit at room temperature for 10 minutes to allow flavors to marry. Serve alongside the hot spring rolls.