Crispy Spring Rolls with Pork and Peanut Butter Filling

Crunchy, golden, and packed with flavour.

Spring rolls might just be one of the best foods ever invented. They’re crispy, crunchy, full of flavour, and always the first thing to disappear at any party or dinner table. You can fill them with almost anything, and that’s where the fun really starts.



This version is a bit special — minced pork, peanut butter, and sweet chilli. It might sound unusual, but trust me… it’s a match made in heaven. I was inspired by my Bang Bang Chicken recipe and thought: could that peanut and chilli combo work inside a spring roll? Turns out, it absolutely does. These are rich, savoury, a little sweet, and completely addictive.

Ingredients

Makes: 20+ mini spring rolls

Main Ingredients

• 1 pack spring roll pastry
• 500 g minced pork
• 1 carrot (grated)
• 100 g cabbage (shredded)
• 100 g beansprouts
• 1 tbsp finely chopped or grated ginger
• 3 cloves garlic (finely chopped)
• 1 spring onion (finely sliced)
• ½ tsp five-spice powder
• 1½ tbsp light soy sauce
• A good pinch of salt and black pepper
• 2–3 tbsp peanut butter
• 2–3 tbsp Thai sweet chilli sauce
• 1 beaten egg (for sealing the pastry)
  

To serve

• Thai sweet chilli sauce (for dipping, optional)
• Enough cooking oil for deep frying

Method

Step 1: Make the filling

In a wok or large frying pan, I heat a little oil and add the garlic, ginger, and spring onion. I fry them for about 30 seconds until fragrant, then add the minced pork.

Once the pork starts to brown, I stir in the carrot, cabbage, and beansprouts, cooking for a few minutes until everything softens slightly. Then I add the five-spice powder, soy sauce, salt, and pepper.

Finally, I mix in the peanut butter and Thai sweet chilli sauce. The peanut butter melts into the mixture and makes it beautifully creamy and nutty — it smells amazing.



Set the filling aside to cool before rolling.

Step 2: Assemble the spring rolls

I place a sheet of spring roll pastry on the table with one corner pointing towards me (like a diamond shape). I spoon a small amount of filling near the corner, fold it over once, then tuck in the sides and roll tightly towards the top.



Brush the top corner with beaten egg to seal it shut. Repeat until you’ve used up all the filling.

Step 3: Fry until golden

In a deep pan or wok, I heat the oil to 180°C. I fry the spring rolls in small batches for about 3–4 minutes, turning occasionally, until they’re golden brown and crisp.



Drain them on kitchen paper to remove any excess oil.

Step 4: Serve and enjoy

I serve them hot with a side of Thai sweet chilli dipping sauce — though honestly, they’re so good they don’t even need it!



The peanut butter gives them a rich, creamy texture inside, perfectly balanced by the sweet chilli and the crunch of the pastry. They make brilliant starters, snacks, or party food that’ll have everyone asking for seconds.

Chef’s Tip

If you’re making these ahead of time, roll them and keep them covered with a damp cloth in the fridge. You can also freeze them uncooked — just fry straight from frozen for a few extra minutes.

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