Thai Spring Rolls Recipe

This Thai Spring Rolls recipe is the crispy, flavor-packed snack you’ll crave again and again. Bursting with savory pork, vibrant veggies, and crunchy peanuts, these golden rolls are irresistible—especially when dunked in their tangy, sweet dipping sauce. Whether you’re new to homemade spring rolls or simply hunting for your next crowd-pleaser, give these a whirl and taste real Thai street food magic!

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Ingredients You’ll Need

Each ingredient in these Thai Spring Rolls is chosen to build flavor, create irresistible crunch, or lend just the right pop of color. You’ll find a balance of nutty, savory, and fresh—every single piece matters! Here’s what makes these uniquely delicious:

• Spring Roll Wrappers: These thin pastry sheets are your golden ticket to that crackling exterior—be sure to keep them covered so they don’t dry out.
• Ground Pork: The classic, juicy filling that delivers savory depth—choose low fat for the crispest results.
• Beansprouts: Brings a signature crunch and a lovely freshness every time you bite in.
• Cabbage: Thinly sliced for gentle sweetness, it balances and brightens the filling.
• Carrot: Cut into matchsticks, carrots add color, crunch, and natural sweetness to the mix.
• Unsalted Peanuts: Toasted and roughly crushed, these add surprising texture and a lovely nutty undertone to both the rolls and the dipping sauce.
• Eggs: Used in the filling for richness and as “glue” to seal the rolls tightly.
• Dried Glass Noodles: These soak up the sauces and help bind the filling, giving each roll the perfect bite.
• Garlic & Coriander/Cilantro Stalks: Crushed into a paste to infuse loads of fragrant, fresh flavor right at the base.
• Oyster Sauce & Light Soy Sauce: Classic Thai seasonings that hit all the deep, umami notes.
• Sugar & White Pepper: Just a touch to enhance all the savory and aromatic ingredients.
• Vegetable, Sunflower, or Peanut Oil: For deep frying—choose one with a high smoke point for best results.
• Dipping Sauce Ingredients: Water, sugar, tamarind, chilli flakes, and more peanuts for that tangy-sweet, nutty dip you’ll want to put on everything.

Variations

One of the joys of making Thai Spring Rolls is how easily you can put your own twist on them! Swap in your favorite proteins, add new veggies, or make them vegetarian—this recipe is endlessly adaptable. Don’t be afraid to get creative with what you have.

• Vegetarian Delight: Skip the pork and double up on mushrooms, tofu, or even more crunchy veggies for a satisfying meatless version.
• Chicken or Shrimp Swap: Substitute ground chicken or chopped shrimp for a lighter, seafood-inspired filling.
• Extra Heat: Add more chili flakes to the filling or the sauce for a real kick of Thai spice!
• Rice Paper Rolls: Roll everything up in rice paper (and serve fresh, not fried) for a lighter, gluten-free twist that’s still bursting with flavor.

How to Make Thai Spring Rolls

Step 1: Prep the Filling Components

Start by soaking your glass noodles in warm water until they’ve just softened, then give them a rough chop so they’re easy to tuck into the rolls. Toast your peanuts in a dry pan, shaking often, until they’re deeply golden and aromatic—then crush them up, saving some for the sauce later.

Step 2: Build Layers of Flavor

Next, crush garlic and coriander stalks into a fragrant paste with a mortar and pestle. Sauté this in a hot wok with a splash of oil. Add in the pork, breaking it up thoroughly, and once it’s lost its pink color, stir in the sauces and seasonings. Cook until all moisture evaporates—this step is key for super-crispy spring rolls!

Step 3: Stir-Fry & Enrich the Filling

Add your soaked noodles to the pork, then push things aside and scramble two eggs in the middle of the wok. Tumble in cabbage, carrots, and beansprouts, and stir-fry until just tender, keeping everything vibrant and fresh. Off the heat, stir in most of the crushed peanuts for irresistible texture.

Step 4: Let it Cool

It may sound simple, but letting the filling cool completely is non-negotiable—this keeps the wrappers crisp and makes rolling a breeze. Use a separate bowl to speed things up, and scrape any stuck egg loose after a few minutes of resting.

Step 5: Make the Dipping Sauce

While the filling cools, make the tangy, nutty dipping sauce: simmer water and sugar until reduced, stir in tamarind, salt, and chilli flakes, then finish with peanuts for crunch. (If it thickens too much before serving, just loosen it with a splash of hot water!)

Step 6: Roll Your Thai Spring Rolls

Lay out a wrapper in a diamond shape, add the cooled filling, and roll tightly—fold the sides in, brush the edge with egg white, and finish rolling so the seam is underneath. A snug roll prevents bursting and guarantees that snap when you take a bite.

Step 7: Fry to Golden Crispy Goodness

Heat oil to 356°F/180°C. Carefully lower a few rolls in at a time, turning to ensure they crisp up evenly and become a deep golden brown. Let them rest on a rack after frying for the crunchiest result.

Step 8: Slice and Serve

Once slightly cooled, slice the Thai Spring Rolls in half diagonally for extra wow factor, arrange on a platter, and serve alongside that glorious dipping sauce. Heaven!

How to Serve Thai Spring Rolls

Garnishes

The classic finishing touch for Thai Spring Rolls is a sprinkle of extra toasted peanuts, fresh coriander leaves, and maybe a scattering of chili slices for color and heat. A little lime wedge on the side not only looks gorgeous but also adds a fresh, zesty pop to every bite!

Side Dishes

Serve your Thai Spring Rolls as part of a full spread—think simple jasmine rice, stir-fried greens, or a light, crunchy Thai slaw. They’re also perfect alongside a steaming bowl of tom yum soup for the ultimate dinner-night duo!

Creative Ways to Present

For a show-stopping platter, stand halved spring rolls upright in a circle around a dipping bowl, or arrange them “fan-style” on a large leaf. Serve mini rolls on skewers for party bites, or wrap each roll in a piece of parchment and tie with a chive for an elegant touch at gatherings!

Make Ahead and Storage

Storing Leftovers

If you have leftover Thai Spring Rolls, let them cool completely, then store in an airtight container in the fridge for up to 2 days. They’ll lose some crispness, but a quick refresh brings them back to life.

Freezing

You can freeze uncooked, tightly wrapped spring rolls on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before frying for best texture—don’t fry straight from frozen or the wrappers may crack!

Reheating

Reheat chilled or thawed Thai Spring Rolls in a hot oven (400°F/200°C) for 8–10 minutes, flipping halfway. This restores their crunch much better than microwaving, which can leave them soft.

FAQs

Final Thoughts

Ready for a bite of crispy, golden happiness? These homemade Thai Spring Rolls bring big flavor, joyful crunch, and a taste of Thai street food to your table. I can’t wait for you to try them and make them your new go-to appetizer—happy rolling and even happier eating!

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