thai spring rolls

Thai spring rolls are crispy, crunchy crowd pleasers! So easy to make and full of flavour – you won’t want to stop at just one! Make up a big batch to enjoy now with plenty leftover to freeze for later.

Crispy Thai Spring Rolls Recipe

noodles

g bean sprouts

g chicken

g carrot (grated)

g baby corn (thinly sliced)

spring onion / green onion (or Asian chives)

garlic

tbsp fish sauce

tbsp oyster sauce

tsp sugar

vegetable oil (for the filling)

canola oil (for deep frying)

spring roll pastry or rice paper wrapper

water (for sealing the rolls)

Heat the vegetable oil in a large wok over medium heat. Add the garlic and cook until fragrant, then add the chicken mince and stir fry until cooked through (around 2-3 minutes).

Add the bean sprouts, carrot, baby corn and spring onion and mix thoroughly.

Season

Add the fish sauce, oyster sauce and sugar and stir.

Stir

Finally add the glass noodles and stir through until ingredients are evenly mixed and the liquid has mostly evaporated.

For The Filling

Wrapper

Lay out one spring roll pastry or wrapper on a clean surface (smooth side down). If using a square wrapper, have one of the corners facing towards you.

Filling

Place a scoop of filling in one corner of the wrapper. Fold the bottom corner of the wrapper up and over the filling, pressing in firmly to remove any air pockets. Keep rolling up to the centre of the wrapper.

Seal

Rub water over the top edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.

Heat the canola oil in the wok over a medium heat, ready to deep fry. Slide each spring roll into the wok slowly to avoid splashing. Deep fry until golden brown, around 4-6 minutes.

Drain

Transfer to a strainer or place on kitchen paper towel to drain the oil.

Serve

Serve with your chosen dipping sauce such as nuoc mam cham.

To Assemble

https://www.youtube.com/watch?v=0Y4X-Y07xW0

Thai spring rolls are crispy, crunchy crowd pleasers! So easy to make and full of flavour - you won't want to stop at just one! Make up a big batch to enjoy now with plenty leftover to freeze for later. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/crispy-thai-spring-rolls/

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☕️ About this recipe: 

Thai spring rolls are so easy to make and taste way better than store-bought, with crispy, crunchy outsides and a delicious homemade filling.

You can easily make a big batch of Thai spring rolls in advance, freeze and cook straight from the freezer in a wok, deep fryer or air fryer.

It’s cheaper to make your own than it is to buy them as take out / takeaway. Plus, you can adapt the recipe to suit your preferences or use up leftovers out of the fridge.

Whether you make them to perfection or end up with a few lumps and bumps – it doesn’t matter! They’ll taste delicious and you can be 100% proud that you made them yourself.

🥒 Ingredients: 

100 g glass noodles soaked and cut into 2 cm / 1 in lengths
100 g bean sprouts
100 g minced chicken
30 g carrot grated
30 g baby corn thinly sliced
¼ cup spring onion / green onion or Asian chives
1 tbsp garlic chopped
2 tbsp fish sauce
3 tbsp oyster sauce
1 tsp sugar
2 tbsp vegetable oil for the filling
4 cups canola oil for deep frying
5-6 spring roll pastry or rice paper wrapper
water for sealing the rolls

👩‍🍳 Recipe Steps:

00:00 - How to Make Thai Spring Rolls
00:06 - Cook the chicken and vegetable filling
00:46 - Add the seasonings and glass noodles
01:14 - Roll up the wrapper over the fillings and seal
01:50 - Fry in oil until golden brown

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Crispy Thai Spring Rolls [So Easy!]

Thai Spring Rolls With Homemade Peanut Sauce is an incredible fresh spring roll. Whip these up in no time for an easy lunch or dinner option. The shrimp and peanut sauce pair perfectly together.

Thai Spring Rolls With Homemade Peanut Sauce

rice paper

shrimp

lettuce

Vermicelli noodles

bean sprouts

shiitake mushrooms. thinly sliced

thai basil leaves (roughly chopped)

peanut butter

coconut milk

ginger paste

soy sauce

lime juice

fish sauce

Tbsp. brown sugar

First you will want to cook your vermicelli noodles as directed on their package. 

Once noodles are cooked and strained, you will now bring a pot of water to warm heat, on medium heat. Turn your water off once the water is nice and warm. 

Take your rice paper and dip it into the warm water, and submerge it until it becomes soft and pliable. 

Lay out your rice paper on a cutting board, and add a portion of shrimp to each roll. I did 2-3 per roll. 

 Now add on your lettuce, mushrooms, basil, noodles, to the bottom third of your rice paper. Don’t overstuff. 

Now starting at the bottom, begin to roll the rice paper. Tuck in the sides and roll over the filling like you would a burrito. 

Repeat the process until all your shrimp spring rolls are complete.  

In a bowl whisk up your homemade peanut sauce if desired and use that to dip your fresh spring rolls in. 

These crispy spring rolls have a meaty filling and go perfect with a sweet chili dipping sauce.

Thai Spring Roll Recipe

High heat oil

Egg (Beaten for the 'glue')

Spring Roll Wrappers (Frozen) (These are

Chicken

Cup Shredded Carrots

½ Cup Finely Chopped Cilantro Stems

Whole Eggs

Golden Mountain Soy Sauce (Can substitute regular

Oyster Sauce (Can substitute Mushroom Soy Sauce)

Garlic Powder

Onion Powder

Salt

White Pepper

Black Pepper

Soak noodles and dried mushrooms in separate bowls with warm water for 20 minutes or until soft.

Remove frozen spring roll wrappers and place on counter to thaw for 15 min.

Once soft, drain noodles and cut noodles with kitchen shears into smaller pieces. Drain and squeeze excess water from mushrooms and dice into small pieces.

In a large mixing bowl, add all the ingredients: ground chicken, noodles, mushrooms, carrots, cilantro stems, 2 eggs, soy sauce, oyster sauce, and spices.

Using your hands, with gloves to make it less messy, mix everything until well incorporated. The mixture should be pretty sticky.

You can also do a taste test, by place a spoonful into a microwave bowl and heat on high for about 30-45 seconds.

Use a large cutting board as your work surface. Carefully peel apart all the spring roll wrappers and place them under a lightly damp towel. This will prevent them from drying out.

Crack the egg in a small bowel and scramble.  Then have your filling in a bowl nearby.

Place 1 sheet of spring roll wrapper onto your board and have it in a diamond shape instead of a square. Dip your finger in the egg wash and paint the top of the wrapper at the tip. Add a heaping tablespoon of filling into the center of the wrapper and spread to about 4 inches wide.

Fold the bottom portion over the filling and smooth it over the filling to shape the spring roll. Then fold the left and right sides up against the filling and smooth over. Then roll upwards until sealed.

If you are cutting the wrappers as I did in the video, then place the wrapper in a triangle with the point facing to the top. Dip your finger in the egg wash and paint the top of the wrapper at the tip. Add a heaping tablespoon of filling into the center of the wrapper, towards the bottom, and spread to about 4 inch width. Fold the sides over and tightly roll to the top.

Once you have all your spring rolls done, heat oil in a fryer or large pot to 350 degrees F. Add spring rolls carefully, but don&#39;t overcrowd pan. Carefully flip each spring roll to fry all sides until the outside is golden brown.

If frying in batches, keep spring rolls warm on a baking sheet in the oven at 200 degrees. When ready to eat, serve with a side of sweet chili dipping sauce.

Rolling the Spring Rolls:

This is my go to spring roll recipe and been making it for quite sometime now,
family loves it but I used ground turkey cause it’s all I’ve been using for my fried spring rolls and I don’t add the noodles but still perfect.  The best recipe so far

The instructions made this so easy to follow! I love how authentic and delicious this recipe is!

This was so great and easy to follow. Thanks for the great recipe.

These are absolutely perfect and worth the work!! Thanks for sharing.

My husband loves spring rolls and we tried these last weekend. They turned out amazing. Thanks sharing this recipe Renee.

What kind of wrappers did you use? I tried this recipe tonight, and mine didn't turn out great. I used some that looked like this: https://www.amazon.com/Three-Ladies-Spring-Paper-Wrappers/dp/B074ZT3TVZ/ref=sr_1_8?crid=NLNE6AAA1KLX&amp;dchild=1&amp;keywords=spring+roll+wrappers&amp;qid=1588568972&amp;s=movies-tv&amp;sprefix=spring+roll+%2Cmovies-tv%2C214&amp;sr=1-8-catcorr

I checked the freezer section at our grocery store and couldn't find any. I'd love more help. The flavor was good, but they were falling apart.

https://www.youtube.com/watch?v=0GKsVNX5M5g

Crispy Thai Spring Rolls are the perfect appetizer or side for a Thai inspired meal.  This recipe is from my mom and keep in mind every family has their own version. I loved eating these spring rolls for parties growing up, and so happy I get to share them with you, Enjoy!

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