Thai Pork and Egg Rolls

Simon Rimmer offers a little Thai temptation with sensational pork and egg rolls and a piquant peanut dipping sauce
By Simon Rimmer
Thai Pork and Egg Rolls
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 3 tbsp vegetable oil
  • 2 clove garlic, finely sliced
  • 1 onion, finely chopped
  • 225 g minced pork
  • 30 ml fish sauce
  • a pinch of sugar
  • salt, and freshly ground black pepper
  • 2 tomatoes, chopped
  • a handful of fresh coriander, chopped
  • coriander, to garnish

For the egg roll;

  • 5-6 eggs
  • 15 ml fish sauce
  • 30 ml vegetable oil

For the peanut sauce:

  • 15 g Thai red curry paste
  • 30 g crunchy peanut butter
  • 15 g palm sugar
  • juice of ½ lemons
  • 225 ml coconut milk


1. First make the pork filling. Heat the oil in a wok and fry the onion over a moderate heat until soft. Add the pork and fry for about 7 minutes.

2. Add fish sauce, sugar, salt, pepper and tomatoes; simmer for 4 minutes then add the coriander.

3. To make the egg rolls whisk the eggs and fish sauce together.

4. Heat the oil in a frying pan, add a thin layer of the egg mixture and cook over a medium heat until set.

5. Spoon some pork mixture into the centre, and then flip each side into the middle to form a parcel. Repeat until all the mixture is used up.

6. To make the peanut sauce, fry the paste for about a minute until it is fragrant.

7. Stir in the peanut butter, palm sugar, lemon juice and coconut milk, bring to boil and simmer for 5 minutes.

8. Serve the rolls with the peanut sauce as a dip.

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