Thai spring rolls are a fresh, crunchy treat filled with vibrant veggies, tender noodles, and sometimes a touch of shrimp or chicken. Wrapped in delicate rice paper and paired with a tangy dipping sauce, they offer a perfect mix of textures and bright flavors. These rolls are light and refreshing, making them a great appetizer or snack any time of the year.
I love making these spring rolls because they’re so easy to customize. I usually toss in crunchy carrots, crisp lettuce, fresh mint, and a few herbs that make each bite pop. Rolling them up is kind of like a fun little craft project in the kitchen, and I find it really satisfying when they come out tight and neat. Plus, dipping each roll in homemade peanut sauce is my favorite way to enjoy them.
One tip I always share is to keep a damp towel handy when rolling the spring rolls—it makes the rice paper flexible and avoids any cracking. I also like serving these with friends because they’re not too heavy, so everyone can enjoy a few without feeling stuffed. Thai spring rolls bring a little bit of fresh, crisp joy to the table that always gets me excited to dig in!
Key Ingredients & Substitutions
Spring roll wrappers: Thin wrappers are best for that crisp, crunchy shell after frying. If you can’t find these, egg roll wrappers work, but expect a thicker, chewier texture.
Vegetables: Cabbage and carrots bring crunch and sweetness. Bean sprouts add lightness. If you prefer, shredded bell peppers or zucchini can be tasty substitutes.
Soy Sauce & Sesame Oil: These add a nice umami and nutty flavor. For gluten-free, use tamari instead of soy sauce. A few drops of toasted sesame oil go a long way.
Fish Sauce: It’s a punch of salty, tangy flavor in the sauce. Vegans can swap with soy sauce or coconut aminos for that umami hit.
How Do You Roll Spring Rolls Without Tearing the Wrappers?
Working with spring roll wrappers can be tricky since they dry out and tear easily. Here’s my step-by-step to get neat rolls:
- Keep unused wrappers covered with a damp cloth—this keeps them soft and pliable.
- Dip each wrapper quickly in warm water just until it softens (not soggy).
- Lay it flat on your work surface immediately.
- Place filling slightly off-center to avoid over-stuffing.
- Fold the bottom edge over the filling, then fold in the sides snugly.
- Roll tight but gently to prevent holes.
- Seal the edge with a dab of water—this works like glue.
Patience and practice help a lot! If you get any small tears, patch them with a little water on the wrapper edges. This way you keep the filling safely inside while frying.
Equipment You’ll Need
- Deep-fryer or large skillet – I prefer a deep-fryer for even frying and less splatter, but a sturdy skillet works great too.
- Thermometer – helps you keep the oil at the perfect frying temperature, about 350°F (175°C).
- Slotted spoon or tongs – easy for turning and removing crispy spring rolls from hot oil.
- Mixing bowls – for preparing the filling and dipping sauce.
- Kitchen towel or paper towels – to drain the fried rolls and keep them crispy.
- Damp cloth or plastic wrap – keeps the spring roll wrappers from drying out while you work.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shrimp, chicken, or tofu inside for extra substance and flavor.
- Herb twist: Mix in fresh Thai basil, cilantro, or mint to make the filling even brighter.
- Spicy kick: Stir in chopped chili peppers or a dash of Sriracha in the dipping sauce for heat.
- Sweet contrast: Serve with a drizzle of honey or a sweet chili sauce to add a touch of sweetness to the savory rolls.
Thai Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 spring roll wrappers (thin, round or square)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- ½ cup thinly sliced green onions
- ½ cup chopped celery
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- Vegetable oil for frying
For the Dipping Sauce:
- ½ cup water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- 1 teaspoon chili flakes (optional)
- 1 tablespoon crushed peanuts or toasted garlic
- 1 tablespoon chopped green onions (for garnish)
How Much Time Will You Need?
This recipe usually takes about 30 minutes to prepare and cook. It includes 15-20 minutes for prepping the filling and wrapping the rolls, and another 10 minutes for frying. The dipping sauce is quick and easy, ready in just 5 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the shredded cabbage, carrots, bean sprouts, green onions, celery, and minced garlic. Add soy sauce, sesame oil, and white pepper. Toss well so all the veggies are coated. Set this aside while you get ready to wrap.
2. Wrap the Spring Rolls:
Carefully separate the spring roll wrappers, keeping them covered with a damp kitchen towel so they don’t dry out. Lay one wrapper flat on a clean surface. Put about 2 tablespoons of the vegetable filling near the bottom edge.
Fold the bottom edge over the filling, then fold the sides in tightly. Roll up the wrapper firmly to enclose the filling, sealing the edge with a little water. Repeat with the remaining wrappers and filling.
3. Fry the Spring Rolls:
Heat vegetable oil in a deep pan or skillet over medium-high heat until it reaches about 350°F (175°C). Carefully fry the spring rolls in batches, turning them occasionally, until golden brown and crispy—about 3 to 5 minutes.
Remove the cooked rolls and drain on paper towels to absorb excess oil.
4. Make the Dipping Sauce:
In a small saucepan, combine water, rice vinegar, sugar, fish sauce, and minced garlic. Warm gently, stirring until the sugar dissolves. Remove from heat and stir in chili flakes if you’re using them.
Pour the sauce into a small bowl. Sprinkle crushed peanuts or toasted garlic and chopped green onions on top for extra flavor and crunch.
5. Serve and Enjoy:
Serve your hot, crispy spring rolls alongside the tangy dipping sauce. They’re great as an appetizer or light meal. Enjoy every crunchy, flavorful bite!
Can I Make Thai Spring Rolls Ahead of Time?
Yes! You can prepare the filling and wrap the rolls a few hours in advance. Keep them covered with a damp towel and refrigerate until ready to fry. Fry just before serving for the crispiest texture.
What Can I Use If I Don’t Have Fish Sauce?
If you don’t have fish sauce, soy sauce or tamari make good substitutes in the dipping sauce. They won’t provide the exact same flavor but will still offer a savory, umami taste.
Can I Bake Instead of Frying the Spring Rolls?
Absolutely! To bake, brush the rolls lightly with oil and place them on a baking sheet. Bake at 400°F (200°C) for about 15-20 minutes or until golden and crispy, turning halfway through.
How Should I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, bake or pan-fry again briefly to restore their crunchiness—microwaving can make them soggy.
