Thai spring rolls are crispy, light, and packed with fresh veggies and herbs that give every bite a little burst of flavor. Typically, these rolls are wrapped in thin rice paper or a delicate wrapper and filled with things like shredded carrots, crunchy bean sprouts, and fragrant mint or cilantro. They’re perfect finger food, especially when dipped into a tangy peanut sauce or a spicy-sweet chili dip.
I love making Thai spring rolls because they are so versatile and fun to put together. It’s like building your own little flavor package, and you can easily swap ingredients based on what you have or like. Plus, making them feels special but they’re actually pretty straightforward, so they’re great for impressing friends without a ton of work.
My favorite way to enjoy these spring rolls is on a warm day with some iced tea and a cold Thai beer, but they’re also welcome at any party or family dinner. They’re light enough to share as an appetizer but filling enough to enjoy as a snack anytime. I always keep some prepped in the fridge for when I want a quick, fresh bite that feels a little fancy without fuss.
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for the crisp exterior. If you can’t find them, look for egg roll wrappers or even large rice paper sheets for a different texture. Just adjust frying or soaking time accordingly.
Vegetables: Cabbage, carrots, bean sprouts, and mushrooms give the rolls crunch and flavor. Feel free to swap mushrooms for water chestnuts or add shredded zucchini. Freshness is key for that great crunch.
Seasonings: Soy sauce, white pepper, and a touch of sugar balance flavor nicely. If you’re avoiding soy, tamari or coconut aminos work well. Sesame oil adds a nutty note but can be left out if unavailable.
Egg: Used to seal the rolls so they don’t open during frying. For a vegan option, use a flour and water mix as a glue substitute.
Sweet Chili Sauce Ingredients: This dip brings sweetness, heat, and tang. Vinegar and fish sauce provide acidity and umami. For vegetarian versions, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
How Do I Wrap Spring Rolls Without Them Falling Apart?
Rolling tightly is the secret to neat, crispy spring rolls that don’t burst open while frying. Here’s my approach:
- Lay the wrapper with a corner facing you, like a diamond shape.
- Place filling near the corner closest to you, avoiding overfilling (about 2 tablespoons).
- Fold that corner over the filling, then fold in the two side corners snugly to trap the filling.
- Roll tightly toward the far corner.
- Brush the far corner edge with beaten egg or alternative glue to seal it well.
- Keep rolls wrapped tightly but don’t overfill to avoid tearing.
This method keeps the rolls secure and helps them fry evenly, giving you a beautiful golden crunch!
Equipment You’ll Need
- Deep frying pan or wok – I recommend this because it heats evenly enough for crispy rolls without splashing everywhere.
- Slotted spoon or tongs – makes turning and removing the rolls easy and safe.
- Mixing bowls – handy for preparing and holding the filling and dipping sauce.
- Small saucepan – for simmering and thickening the chili sauce.
- Cutting board and knife – for chopping vegetables and herbs.
- Paper towels – to drain excess oil after frying.
- Wire rack (optional) – keeps the rolls crisp as they cool.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shrimp, chicken, or tofu to make the rolls heartier.
- Vegetable switch: Use shredded zucchini, bell peppers, or water chestnuts for different crunch and flavor.
- Herb twist: Substitute cilantro and green onions with Thai basil or mint for extra freshness.
- Spice level: Include chopped Thai chili or a splash of sriracha in the filling or dip for more heat.
Thai Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup grated carrot
- 1/2 cup bean sprouts
- 1/2 cup thinly sliced mushrooms (shiitake or button)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 egg, lightly beaten (for sealing the rolls)
- Vegetable oil, for frying
For the Sweet Chili Dipping Sauce:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon minced garlic
- 1 tablespoon chopped red chili (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry to thicken)
How Much Time Will You Need?
Preparing and assembling your spring rolls takes about 25 minutes. Frying will add around 10 minutes. Don’t forget to add about 5 minutes more for making and simmering the dipping sauce. Overall, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat a bit of vegetable oil in a skillet over medium-high heat. Sauté the minced garlic and chopped onion until fragrant and translucent. Add mushrooms and cook for 2 minutes until softened. Then stir in shredded cabbage, grated carrot, and bean sprouts; cook for another 2 to 3 minutes until veggies are tender but still crisp. Season with soy sauce, white pepper, sugar, and sesame oil. Stir in chopped cilantro and green onions, then remove the pan from heat and let the filling cool.
2. Assemble the Spring Rolls:
Place one spring roll wrapper on a flat surface with one corner facing you (like a diamond). Spoon about 2 tablespoons of filling near the closest corner. Fold that corner over the filling, then fold in the two side corners tightly. Roll tightly toward the far corner and brush the edge with beaten egg to seal. Repeat with the remaining wrappers and filling.
3. Fry the Spring Rolls:
Heat about 2 inches of vegetable oil in a deep pan or wok to 350°F (175°C). Fry the spring rolls in batches, turning occasionally until they turn golden brown and crispy, roughly 3 to 4 minutes. Place the fried rolls on paper towels to soak up excess oil.
4. Make the Sweet Chili Dipping Sauce:
Combine water, sugar, rice vinegar, fish sauce, minced garlic, and chopped chili in a small saucepan. Bring to a boil, then lower heat and simmer for 2 minutes. Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute. Remove from heat and let it cool slightly before serving.
5. Serve:
Place the crispy spring rolls on a plate, garnish with fresh mint, shredded carrot, or cucumber if you like. Serve them warm alongside the sweet chili dipping sauce for a perfect, flavorful bite every time.
Can I Use Frozen Vegetables in Thai Spring Rolls?
Yes, you can use frozen vegetables, but make sure to thaw and drain them well first to avoid excess moisture, which can make the rolls soggy. Pat them dry with paper towels before cooking.
How Do I Store Leftover Spring Rolls?
Store leftover fried spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to keep the exterior crispy rather than microwaving, which can make them soggy.
Can I Bake Instead of Frying the Spring Rolls?
Absolutely! Brush the assembled rolls with oil and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, turning halfway through until golden and crispy. This is a healthier alternative to frying.
What Can I Substitute for Fish Sauce in the Dipping Sauce?
If you prefer a vegetarian or vegan option, replace fish sauce with soy sauce or tamari. You can also use a splash of mushroom soy sauce for a similar umami kick.