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Larb spring rolls

(Bok biah larb)


35 mins

Not as Easy

Larb is a flavoursome minced meat-based dish from Isan in north-eastern Thailand, an area famous for its sour and spicy flavours. One day, I thought I’d try using some larb mix to spice up my spring rolls and the fiery filling was a big hit. Sometimes, a simple addition can make a big difference.




  • For 10 large or 15 small rolls:

  • 10–15 sheets of spring roll rice paper

  • 1 egg white

  • 475ml (16fl oz) vegetable oil, for deep-frying

  • Sweet chilli sauce or fresh spring roll dipping sauce, to serve

  • For the filling:

  • 200g (7oz) minced pork or chicken

  • 250g (8oz) glass noodles, cut into short pieces using scissors

  • 3 tablespoons lime juice

  • 2 tablespoons nam pla (Thai fish sauce)

  • 1 teaspoon dried chilli flakes

  • 3 sprigs of coriander, chopped

  • 3 shallots, thinly sliced

  • 2 tablespoons roasted rice powder (available from Asian supermarkets)

For the sweet chilli sauce, try our fresh spring roll dipping sauce recipe.


  1. First make the filling by combining all the ingredients for it in a large bowl.
  2. Divide the filling into 10–15 equal portions.
  3. Place a spring roll wrapper on a work surface with a corner pointing towards you. Brush the edges of the wrapper with the egg white.
  4. Put a portion of the filling into the centre, then fold the bottom corner over the filling.
  5. Fold in the 2 sides, then roll up to make a small log-shaped parcel. Make sure to seal the edges of the spring roll with the egg white.
  6. Repeat with the remaining filling and rice paper sheets.
  7. Heat the oil in a deep-fat fryer or a stable wok.
  8. When the oil is hot, deep-fry the rolls over a high heat for approximately 5 minutes until they are golden.
  9. Drain on kitchen paper, then serve with sweet chilli sauce or fresh spring roll dipping sauce.


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