Thai spring rolls are crispy, golden pockets filled with fresh veggies, herbs, and sometimes a bit of shrimp or pork for extra flavor. They have that perfect crunch on the outside combined with a refreshing, light filling that makes them such a fun snack or appetizer. The dipping sauce that usually comes with them adds a nice sweet and tangy touch that brings the whole thing together.
I love making these because they are a little project that always pays off. Rolling each spring roll feels almost like a mini craft session, and the smell while frying fills the kitchen with a wonderful aroma. I usually keep a batch ready in the fridge for quick snacks or lunch additions, and they also freeze well if you want to make a big batch ahead of time.
My favorite way to serve Thai spring rolls is with extra fresh herbs like cilantro or mint on the side, and a good dipping sauce—whether it’s a classic sweet chili or a peanut sauce. They’re awesome for sharing at parties or when you want something light but satisfying. Plus, eating them with your hands just makes the experience even more fun!
Key Ingredients & Substitutions
Spring Roll Wrappers: I usually grab wheat-based wrappers for extra crunch when fried. Rice paper works too if you want lighter rolls, but note these are typically not fried crispy.
Vegetables: Cabbage and carrot add crunch and sweetness. If you want, swap cucumber for zucchini or add bell peppers for color and flavor.
Herbs: Cilantro and mint bring fresh, bright notes to the rolls. If you’re not a fan, basil or parsley make nice alternatives.
Protein: Shrimp or chicken is optional but adds heartiness. Tofu or mushrooms are great for a vegetarian twist.
Dipping Sauce: Sweet chili sauce is classic here. You can mix in some peanut butter for a creamy twist or swap for hoisin sauce for a deeper flavor.
How Do I Roll and Fry Spring Rolls Without Them Falling Apart?
Rolling and frying spring rolls properly makes all the difference between perfect crunchy bites and soggy messes. Here’s how to get it right:
- Keep wrappers covered with a damp cloth to stop them from drying out and cracking.
- Don’t overfill! Use about 2-3 tablespoons of filling to make rolling easier and keep it tight.
- Fold the sides in first to seal the filling, then roll tightly from one edge to the other.
- Seal the roll’s edge with a little water — it acts like glue.
- Heat oil until it’s hot but not smoking (around medium-high heat). Test with a small piece of wrapper; it should sizzle immediately.
- Fry in batches, turning so they brown evenly. Don’t crowd the pan or the temperature drops.
- Drain on paper towels to remove excess oil and keep them crisp.
Equipment You’ll Need
- Deep frying pan or wok – I recommend a deep pan to get the rolls crispy without oil splatters.
- Slotted spoon or tongs – makes turning and removing fried rolls easy and safe.
- Mixing bowls – for preparing the filling and mixing the sauce ingredients.
- Cutting board and sharp knife – for chopping veggies and herbs neatly.
- Damp kitchen towel – keeps wrappers moist and workable while rolling.
Flavor Variations & Add-Ins
- Switch shrimp for cooked chicken or tofu to change up the protein; perfect for different diets.
- Adding sliced bell peppers or pineapple gives a sweeter, more colorful filling.
- Use fresh basil instead of mint for a different herbal flavor.
- Spice up the dipping sauce with extra chili flakes or a splash of lime juice for more punch.
Thai Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 spring roll wrappers (rice paper or wheat-based)
- 1 cup shredded cabbage
- ½ cup shredded carrot
- ½ cup cucumber, thinly sliced or julienned
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves (optional)
- ½ cup bean sprouts (optional)
- ½ cup cooked shrimp or shredded cooked chicken (optional)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Vegetable oil for frying
For the Dipping Sauce:
- ¼ cup sweet chili sauce
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp minced garlic
- 1 tsp finely chopped chili or chili flakes (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, including chopping and rolling, plus 10 minutes for frying. You’ll have fresh, crispy spring rolls ready to enjoy in around 30 minutes total.
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, combine shredded cabbage, carrot, cucumber, cilantro, mint, and bean sprouts if you’re using them. Add the cooked shrimp or chicken for a bit of protein. Mix everything well.
2. Season the Filling:
In a small bowl, stir together minced garlic, soy sauce, and sesame oil. Pour this over your vegetable mixture and toss it gently so all the veggies get nicely coated.
3. Roll the Spring Rolls:
Keep your spring roll wrappers covered with a damp towel to stop them from drying out. Lay one wrapper flat on a clean surface, place 2-3 tablespoons of filling in the center. Fold the sides inward over the filling, then roll tightly from one edge to the other. Seal the edge with a little water to keep it closed. Repeat with the rest.
4. Fry the Rolls:
Heat vegetable oil in a deep frying pan or wok over medium-high heat. Fry the spring rolls in batches, turning occasionally, until they’re golden brown and crispy—about 3-4 minutes. Remove them and place on paper towels to soak up any extra oil.
5. Make the Dipping Sauce:
Mix the sweet chili sauce, rice vinegar, soy sauce, minced garlic, and chili flakes (if using) in a small bowl. Give it a good stir.
6. Serve and Enjoy:
Serve your crispy spring rolls hot alongside the dipping sauce. They’re perfect as a snack or starter, and so tasty that everyone will be asking for seconds!
Can I Use Frozen Shrimp or Chicken in the Filling?
Yes, you can! Just make sure the shrimp or chicken is fully thawed before using. Thaw it in the fridge overnight or quickly under cold running water, then pat dry to avoid adding extra moisture to the filling.
Can I Bake the Spring Rolls Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), lightly brush the rolls with oil, and bake on a parchment-lined tray for about 15-20 minutes, turning halfway through until golden and crispy.
How Should I Store Leftover Spring Rolls?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them in a hot oven or air fryer for a few minutes to bring back their crispiness—microwaving may make them soggy.
Can I Make the Spring Rolls Ahead of Time?
Yes! Roll the spring rolls and keep them covered in the fridge up to a few hours before frying. Just make sure to fry them fresh for the best crunch and flavor.
