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, pad kra pao spring rolls and chicken jungle curry 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.
Joe Gregory
#TEAMTEMPERATURE Thai Week Winner - @the_moody_bbq
"My Thermapen is an essential bit of kit that I couldn't cook without at home or overseas. I use it on everything from cooked breakfasts on the hob and roasts in the oven to Low & Slow cooks on the BBQ. It allows me to check my food temperature in a matter of seconds, giving me the confidence that the food I serve to my family and friends is safe and full of flavour. I also love putting it in my pocket and taking it to beach barbecues with the family."
