Thai pad kra pao pork mince rolled into rice paper wraps — the flavourful side your Thai fakeaway night needs.
Recipe by The Moody BBQ, a Hampshire-based BBQ enthusiast. Check out his Thai chicken satay skewers, chicken jungle curry and Thai red meatballs to make the ultimate Thai fakeaway.
Pad Kra Pao Spring Rolls Recipe
Ingredients
- 500g pork mince
- 1 handful of Thai basil
- 5 cloves of garlic, finely chopped
- 2 tbsp oyster sauce
- 2 tsp dark soy sauce
- 2 bird's eye chillies, finely chopped
- Spring roll wraps
- Oil, as required
Method
- Heat some oil in a wok. Once hot, fry the chopped garlic and chilli.
- Add the pork mince, leave to brown and mix with the garlic and chilli.
- Once the mince, chilli and garlic are combined, add the oyster and soy sauce and keep mixing.
- Remove from the heat and add the Thai basil.
- Once the mince has cooled, spoon into the spring roll wraps and either steam or deep fry until crisp.
