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Ingredients
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Spring Roll Filling
Spring Roll Wrappers
Nam Jim Sauce
Frying
Method
Preparing the Filling
- 1
Cook the Sausage
In a pan over medium heat, cook the Thai sausage until browned and cooked through, about 5-7 minutes. Remove from heat and let cool, then chop into small pieces.
- 2
Combine Vegetables
In a large mixing bowl, combine the finely shredded cabbage, grated carrot, minced garlic, and chopped green onions.
- 3
Mix in Sausage
Add the chopped Thai sausage to the vegetable mixture.
- 4
Season the Filling
Stir in soy sauce, sesame oil, and black pepper to the mixture until well combined.
Assembling the Spring Rolls
- 5
Prepare the Wrappers
Lay a spring roll wrapper on a clean surface, with one corner pointing towards you.
- 6
Fill the Wrapper
Place 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, then fold the sides in, and roll away from you tightly to form a spring roll.
- 7
Seal the Edge
Moisten the top corner with a little water to seal the spring roll.
- 8
Repeat
Repeat the filling and rolling process until all the filling is used.
Frying the Spring Rolls
- 9
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until hot.
- 10
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, frying them in batches if necessary. Fry for about 3-4 minutes or until golden brown and crispy.
- 11
Drain
Remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Making the Nam Jim Sauce
- 12
Mix the Sauce
In a small bowl, whisk together the fresh lime juice, fish sauce, brown sugar, chili flakes, and minced garlic until the sugar dissolves.