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.
Larb spring rolls
(Bok biah larb)
Not as Easy
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.
- First make the filling by combining all the ingredients for it in a large bowl.
- Divide the filling into 10–15 equal portions.
- 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.
- Put a portion of the filling into the centre, then fold the bottom corner over the filling.
- 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.
- Repeat with the remaining filling and rice paper sheets.
- Heat the oil in a deep-fat fryer or a stable wok.
- When the oil is hot, deep-fry the rolls over a high heat for approximately 5 minutes until they are golden.
- Drain on kitchen paper, then serve with sweet chilli sauce or fresh spring roll dipping sauce.