Thai spring rolls are a fresh and crunchy treat filled with a mix of vegetables, herbs, and sometimes noodles or shrimp, all wrapped in a thin rice paper. They’re light but packed with flavor, often served with a tangy dipping sauce that adds the perfect zing. The crisp texture combined with the fresh herbs makes every bite feel lively and refreshing.
I love making these on a warm day when I want something tasty but not too heavy. The best part is how easy they are to customize—whether you want to add tofu, chicken, or just stick to colorful veggies. I also enjoy the little ritual of wrapping each roll, it feels kind of fun and creative, like making your own little edible package.
These spring rolls are great for sharing with friends, especially during a casual get-together. I like to line them up on a platter with a couple of dipping sauces so everyone can mix and match. They’re also perfect for a quick lunch or a light dinner, and they always make me feel a little bit better about eating something fresh and bright.
Key Ingredients & Substitutions
Spring Roll Wrappers: These thin wrappers give the rolls their classic crispiness. If you can’t find them, rice paper is a good alternative for fresh, non-fried rolls.
Vegetables: Cabbage and carrots add crunch and sweetness. Bean sprouts bring a fresh, light texture. Feel free to add bell peppers or mushrooms if you like.
Protein: Chicken or tofu work well here. For a vegetarian option, keep the filling tofu-based or just veggies.
Fish Sauce: This adds depth and umami, but you can swap it with soy sauce or tamari for a vegetarian or vegan version.
How Do You Get the Perfect Crispy Texture Without Soggy Rolls?
The key is frying at the right temperature and preparing the filling properly.
- Dry Filling: Make sure veggies are slightly stir-fried and cooled before wrapping to avoid excess moisture.
- Sealing Rolls: Use just a bit of water to seal the edges well so oil doesn’t seep in.
- Oil Temperature: Heat oil to 350°F (175°C). Too hot burns the wrapper; too cool makes it greasy and soggy.
- Batch Frying: Don’t overcrowd the pan. Fry in small batches so the temperature stays stable and the rolls cook evenly.
Equipment You’ll Need
- Large wok or skillet – I use it for stir-frying the filling; it heats evenly and saves space.
- Deep frying pan or pot – makes frying the spring rolls easy; just fill with enough oil to submerge them.
- Slotted spoon – helps lift out the fried rolls without excess oil.
- Mixing bowls – for combining and cooling the filling ingredients.
- Small spoon or scoop – to place filling neatly into the wrappers.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shrimp or tofu for different protein options that suit your taste.
- Add chopped mint or basil to the filling for extra fresh herb flavor.
- Mix in sliced bell peppers or water chestnuts for extra crunch and sweetness.
- Spice things up with a dash of Sriracha or chopped chili in the dipping sauce.
Thai Spring Rolls
Ingredients You’ll Need:
For The Spring Rolls:
- 10 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- ½ cup finely sliced green onions
- ½ cup cooked, shredded chicken or tofu (optional)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar
- 1 teaspoon grated fresh ginger
- 2 tablespoons cooking oil (for stir-frying)
- Vegetable oil for frying
For The Dipping Sauce:
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon water
- 1 tablespoon fish sauce
- 1 clove garlic, minced
- 1 chili, finely chopped (optional)
- 1 teaspoon crushed red pepper flakes
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and roll the spring rolls, plus 10 minutes for frying and making the dipping sauce. So, around 30 minutes total to enjoy crispy, tasty Thai spring rolls.
Step-by-Step Instructions:
1. Cook the Filling:
Heat 2 tablespoons of cooking oil in a large pan or wok over medium-high heat. Add the minced garlic and grated ginger and sauté for a minute until you smell the lovely aromas. Add the shredded cabbage, carrots, bean sprouts, and green onions. Stir-fry for 3-5 minutes, just until the veggies get a bit soft but still crunchy. Add the soy sauce, fish sauce if you’re using it, and sugar. Stir everything well and then take it off the heat. Mix in the shredded chicken or tofu if you want some protein. Let the filling cool down a little before rolling.
2. Make the Dipping Sauce:
In a small bowl, combine rice vinegar, sugar, water, fish sauce, minced garlic, chili, and crushed red pepper flakes. Stir everything until the sugar dissolves. Taste and adjust if you want it sweeter or spicier. Set aside for now.
3. Roll the Spring Rolls:
Place one spring roll wrapper flat on your work surface. Spoon 2-3 tablespoons of the filling near the bottom edge. Fold the bottom edge over the filling, then fold the sides in. Roll it up tightly to seal. Use a little water on the last edge to help it stick.
4. Fry to Crispy Perfection:
Heat the vegetable oil in a deep fryer or large skillet to about 350°F (175°C). Fry the rolls in small batches for 3-4 minutes until they turn golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
5. Serve and Enjoy:
Serve your crispy Thai spring rolls hot, accompanied by the tangy, spicy dipping sauce. They’re perfect as a snack, appetizer, or party treat!
Can I Make Thai Spring Rolls Ahead of Time?
Yes! You can prepare the filling and roll the spring rolls a few hours in advance. Keep them covered with a damp cloth to prevent drying out before frying just before serving.
Can I Bake Instead of Frying the Spring Rolls?
Absolutely! Preheat your oven to 400°F (200°C). Brush the rolls lightly with oil and bake on a parchment-lined tray for about 15-20 minutes, turning halfway, until golden and crispy.
What Can I Use Instead of Fish Sauce?
If you prefer a vegetarian or vegan option, substitute fish sauce with soy sauce or tamari. It won’t exactly replicate the flavor, but it adds a nice salty umami taste.
How Should I Store Leftover Spring Rolls?
Store leftover cooked rolls in an airtight container in the fridge for up to 2 days. Reheat by baking or pan-frying to keep them crispy. Avoid microwaving as it can make them soggy.