Thai spring rolls are light, crispy delights filled with fresh veggies, herbs, and sometimes a little shrimp or chicken. The outside is perfectly crunchy, made from thin rice paper wrappers, giving them a wonderfully satisfying texture with every bite. They’re often served with a tangy dipping sauce that adds a burst of flavor, making each roll taste fresh and zesty.
I love making these rolls when I want a snack or a simple party appetizer. They’re great because you can customize the fillings however you like — sometimes I add crunchy carrots, crisp lettuce, fresh mint, and cilantro to keep things bright and fresh. Rolling them up is a little bit like crafting little bundles of yum, and I find it’s a fun and easy way to get everyone involved in the kitchen.
One of my favorite ways to enjoy Thai spring rolls is with a spicy peanut sauce for dipping. It adds just the right touch of creaminess and kick. They’re perfect for warm weather since they’re light and refreshing, but honestly, I crave them all year round. Whenever I have them, I can’t help but feel like I’m having a little taste of Thailand right at home!
Key Ingredients & Substitutions
Spring Roll Wrappers: Rice paper wrappers give a delicate, crunchy shell when fried. If you can’t find these, wheat-based wrappers or egg roll wrappers work well for deep frying and offer a similar crispiness.
Fresh Herbs: Cilantro and mint add bright flavor and freshness. If you don’t like one, just increase the other or add basil for a different twist. These herbs really make the rolls taste authentic.
Protein: Ground pork or chicken adds heartiness. For a vegetarian version, try tofu or mushrooms, finely chopped or shredded, to keep the texture satisfying.
Tamarind Paste: This gives the dipping sauce its tang. If you can’t find it, use lime juice or a mix of vinegar and a bit of brown sugar to mimic the sour-sweet balance.
How Do I Get Crispy, Non-Soggy Spring Rolls?
Ensuring crispy spring rolls without sogginess is key! Here’s how:
- Make sure the filling is not too wet. Catch any excess moisture by squeezing grated veggies lightly or patting them dry.
- Roll them tight and seal the edges well with water to prevent oil from seeping in during frying.
- Heat oil to the proper temperature (around 350°F or 175°C). If it’s too cool, rolls absorb oil and get greasy; too hot and they burn quickly.
- Don’t overcrowd the pan while frying; this drops the oil temperature. Fry in small batches instead.
Equipment You’ll Need
- Deep-fry thermometer – I find it really helpful to keep the oil at the right temperature for crispy spring rolls.
- Large pot or deep fryer – allows you to fry multiple rolls at once without overcrowding.
- Slotted spoon or tongs – makes turning and removing the rolls easy and safe.
- Cutting board and sharp knife – for chopping veggies and herbs quickly and evenly.
- Small bowl – to mix water for sealing the wrappers.
Flavor Variations & Add-Ins
- Swap shrimp or tofu for the meat to make vegetarian options; they add a different texture and flavor.
- Add shredded lettuce or thinly sliced cucumber inside for extra crunch and freshness.
- Use Thai basil instead of mint and cilantro for a slightly different herbal twist.
- In the dipping sauce, mix in a splash of soy sauce or a drizzle of honey for added depth or sweetness, depending on your preference.
Thai Spring Rolls
Ingredients You’ll Need:
For The Rolls:
- 20 spring roll wrappers (rice paper or wheat-based)
- 1 cup cabbage, thinly shredded
- 1 cup carrots, julienned or shredded
- 1 cup bean sprouts
- ½ cup green onions, thinly sliced
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup cooked ground pork or chicken (optional)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or fish sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil (for cooking meat)
- Vegetable oil for deep frying
For The Dipping Sauce:
- ¼ cup water
- 3 tablespoons tamarind paste or sweet chili sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1 clove garlic, minced
- Fresh cilantro for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking, plus a few minutes for frying the spring rolls in batches. Overall, plan for roughly 30 minutes from start to finish for a fresh and tasty appetizer!
Step-by-Step Instructions:
1. Cook the Meat:
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the ground pork or chicken and cook thoroughly until no longer pink. Stir in soy sauce (or fish sauce) and sugar, cook for another minute, then remove from heat and let it cool.
2. Prepare the Filling:
In a large bowl, combine the cabbage, carrots, bean sprouts, green onions, cilantro, and mint leaves. If you are using cooked meat, add it to this vegetable mixture and mix well.
3. Assemble the Spring Rolls:
Lay one spring roll wrapper flat on a clean surface. Place about 2 tablespoons of the filling near one edge. Fold the edges over the filling, then roll tightly to seal. Use a little water to moisten and seal the edge so it doesn’t come apart during frying.
4. Fry the Rolls:
Heat vegetable oil in a deep fryer or large pan to 350°F (175°C). Fry the spring rolls in batches for 3-5 minutes or until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
5. Make the Dipping Sauce:
In a small bowl, mix water, tamarind paste (or sweet chili sauce), fish sauce, sugar, chili flakes, and minced garlic. Stir until sugar dissolves. Garnish with fresh cilantro. Serve the sauce alongside the hot spring rolls.
Enjoy your crispy, fresh Thai spring rolls with the flavorful, tangy dipping sauce!
Can I Use Frozen Meat for the Filling?
Yes, you can! Just make sure to fully thaw the meat in the fridge overnight before cooking. Pat it dry to remove excess moisture for better texture when cooking.
Can I Make Thai Spring Rolls Ahead of Time?
You can assemble the rolls ahead and store them in the fridge, covered with a damp cloth to keep the wrappers from drying out. Fry them just before serving for the best crispiness.
How Should I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the fridge for up to 2 days. To keep them crispy when reheating, warm them in a preheated oven or air fryer instead of the microwave.
What Can I Use Instead of Tamarind Paste in the Dipping Sauce?
Lime juice or a splash of vinegar mixed with a bit of brown sugar works as a great substitute for tamarind paste, giving that tangy and slightly sweet flavor.