These Easy Authentic Thai Spring Rolls are fresh, crispy, and packed with tasty veggies! They’re perfect as a snack or an appetizer to share with friends.
Rolling them up is a fun activity! I love adding my favorite dipping sauce for extra flavor. You can even sneak in some herbs for that fresh taste. Yum!
Key Ingredients & Substitutions
Ground Pork or Chicken: Feel free to use ground pork or chicken for a traditional flavor. If you’re vegetarian or want a lighter option, substitute with firm tofu or additional vegetables like diced bell peppers or zucchini.
Spring Roll Wrappers: Traditional wrappers are made from rice flour. If you can’t find them, use wonton wrappers or even lettuce leaves for a low-carb option. Adjust the cooking time based on what you pick.
Mushrooms: Shiitake mushrooms add a nice texture, but you can use any mushrooms you have on hand. If you’re not a fan of mushrooms, you can leave them out or replace them with more cabbage or carrots.
Sweet Chili Sauce: This sauce is a classic dip for spring rolls. If you prefer a spicier kick, try mixing your favorite hot sauce or sriracha with honey or a bit of vinegar for a zesty dip.
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky, but with some practice, you’ll get the hang of it. Here’s a step-by-step guide to help you roll them perfectly:
- Start with a wrapper placed in a diamond shape. This helps with the rolling process.
- Use less filling than you think. Overfilling is the top reason spring rolls can split. Aim for about 2 tablespoons of filling.
- Fold the bottom corner over the filling tightly, then fold in the sides to secure the filling.
- Continue rolling toward the top corner, brushing some beaten egg at the end to seal it well.
Keeping the wrappers covered while you work will prevent them from drying out. Enjoy the rolling process and don’t stress if they aren’t perfect—practice makes better!
How to Make Easy Authentic Thai Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb ground pork or chicken (optional for vegetarian version)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced mushrooms (shiitake or wood ear mushrooms preferred)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce for veggie option)
- 1 tsp fish sauce (omit for vegetarian)
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp vegetable oil (plus extra for frying)
- 20 spring roll wrappers (round or square)
- 1 beaten egg (for sealing)
For the Dipping Sauce:
- 1/4 cup sweet chili sauce
How Much Time Will You Need?
This recipe requires about 25 minutes of prep time and an additional 15-20 minutes for frying the spring rolls. So, in about 45 minutes, you’ll have delicious, crispy Thai spring rolls ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Filling:
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add minced garlic and grated ginger, stirring for about 1 minute until fragrant. Then, add the ground pork or chicken. Cook until it’s browned and no longer pink, about 5 minutes.
2. Add the Vegetables:
Next, stir in the shredded cabbage, carrots, sliced mushrooms, and chopped green onions. Cook for 3-4 minutes until the veggies are just softened. This is the perfect time to add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, fish sauce (if using), sugar, and white pepper. Mix everything well and cook for another 2 minutes. Then, remove it from heat and let the filling cool down.
3. Roll the Spring Rolls:
Now it’s time to roll! Take a spring roll wrapper and lay it on a clean flat surface with one corner pointing towards you in a diamond shape. Place about 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, then fold the left and right corners towards the center and roll tightly towards the top corner. Brush the final corner with the beaten egg to seal it shut.
4. Fry the Spring Rolls:
In a deep skillet or pot, heat enough vegetable oil over medium-high heat for frying. Once hot, carefully drop in the spring rolls in batches. Fry them for about 3-4 minutes on each side until they’re golden brown and crispy. Make sure not to overcrowd the pan!
5. Serve and Enjoy:
Once fried, drain the spring rolls on paper towels to remove excess oil. Serve them warm with sweet chili sauce for dipping, and enjoy your homemade, crispy Thai spring rolls!
Happy Cooking!
FAQ for Easy Authentic Thai Spring Rolls
Can I Use Different Proteins or Make This Vegetarian?
Absolutely! You can substitute ground pork or chicken with ground turkey, beef, or for a vegetarian version, try using firm tofu or a mix of extra vegetables like bell peppers or zucchini. Just be sure to adjust any cooking times accordingly.
What If I Can’t Find Spring Roll Wrappers?
No worries! You can use wonton wrappers as an alternative. Just keep in mind that they might be a bit thicker, so adjust frying time slightly. Alternatively, try using lettuce leaves for a fresh, low-carb option!
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 3 days. To keep them crispy, you can reheat them in the oven at 350°F (175°C) for about 10 minutes, instead of the microwave, which can make them soggy.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling ahead of time! Just cool it completely before sealing it in an airtight container and store it in the refrigerator for up to 2 days. When you’re ready to wrap and fry, simply take it out and proceed with the recipe!
