Deep-Fried Pork and Glass Noodle Spring Rolls
Crisp spring rolls filled with savory ground pork, glass noodles, and aromatic onions, served with a sweet and sour dipping sauce topped with crushed peanuts. This thai-inspired curry ready in about 45 minutes pairs sheets spring roll wrappers, ground pork, soaked and drained glass noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 10 sheets spring roll wrappers
- 8 oz ground pork
- 1 oz, soaked and drained glass noodles
- 1/4 cup finely chopped yellow onion
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped green onion
- 1 large, beaten egg
- for deep frying vegetable oil
- 1/2 cup sweet and sour sauce
- 1/4 cup crushed peanuts
Instructions
- Step 1: In a medium bowl, combine 8 oz ground pork, 1 oz soaked and drained glass noodles cut into shorter lengths, 1/4 cup finely chopped yellow onion, 1/4 cup red onion, and 1/4 cup green onion. Mix well.
- Step 2: Add 1 beaten large egg to the pork mixture and stir until the filling binds together.
- Step 3: Place one spring roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tbsp of filling near the corner, folding the side corners inward and rolling tightly towards the far corner, sealing the edge with a dab of beaten egg.
- Step 4: Heat vegetable oil in a deep saucepan to 350°F. Fry spring rolls in batches for 3-4 minutes until golden brown and crispy.
- Step 5: Drain on paper towels and serve with 1/2 cup sweet and sour sauce sprinkled with 1/4 cup crushed peanuts for dipping.
Frequently asked questions
How long does Deep-Fried Pork and Glass Noodle Spring Rolls take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Deep-Fried Pork and Glass Noodle Spring Rolls?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets spring roll wrappers from drying out.
Can I substitute ingredients in Deep-Fried Pork and Glass Noodle Spring Rolls?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Deep-Fried Pork and Glass Noodle Spring Rolls for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Deep-Fried Pork and Glass Noodle Spring Rolls?
Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for dinner party, crispy and flavorful.
- ★★★★★
Loved it! My family went crazy for these spring rolls.
- ★★★★☆
Took longer than expected to fry, but the result was worth it.
