Thai Spring Rolls Recipe

Thai Spring Rolls are pure magic—crisp, golden wrappers packed with a savory, aromatic filling and served with a totally irresistible tangy-sweet dipping sauce. Whether you’re hosting friends, meal-prepping for the week, or simply craving a crunchy, flavor-packed snack, these homemade rolls are hands-down my personal favorite appetizer. Get ready to fall wildly in love with every bite!

this …

Ingredients You’ll Need

The beauty of authentic Thai Spring Rolls is all in the delicate balance of fresh vegetables, savory pork, crunchy peanuts, and fragrant herbs. Each ingredient plays its part, delivering not just beautiful color and texture, but an explosion of flavor in every bite. Here’s what you’ll need to start rolling!

• Spring Roll Wrappers: The key to that signature crisp shell! Use wheat-based wrappers for best results; keep them moist under a damp towel while you work.
• Ground Pork: Choose a low-fat blend for the filling to stay juicy but not greasy—this keeps the rolls deliciously crisp.
• Beansprouts: They add freshness and an unmistakable crunch that makes every bite energizing.
• Cabbage (finely sliced): Cabbage’s gentle sweetness and bite are traditional and help bind the filling.
• Carrot (thinly julienned): For pops of color and a subtle earthy flavor that balances the pork.
• Unsalted Peanuts: Toasted peanuts bring that signature nutty flavor; save some for the dipping sauce!
• Eggs (2 whole + 1 egg white): The eggs enrich the filling and help seal your rolls tight.
• Dried Glass Noodles: Soaked and chopped, they soak up all those delicious flavors and add a luscious bite.
• Garlic & Coriander Stems: Crushed together, they are the heart and soul of the roll’s aromatic base.
• Oyster Sauce & Light Soy Sauce: The savory duo for depth, just a touch of each for perfect seasoning.
• Sugar & White Pepper: These tiny touches round out the flavors—don’t skip!
• Vegetable, Sunflower, or Peanut Oil: For frying—use enough to fully submerge your rolls for even crisping.
• Dipping Sauce essentials: Water, sugar, tamarind, more roasted peanuts, salt, and chili flakes craft a sweet, tangy, salty, and slightly spicy dip that you’ll want to drizzle on everything!

Variations

One of the best things about Thai Spring Rolls is how flexible they are. You can tweak the filling to fit your mood, swap out proteins, go veggie, or dial up the aromatics—so don’t be afraid to make these rolls your own!

• Vegetarian Delight: Swap the pork for extra mushrooms, tofu crumbles, or even shredded jackfruit for a meat-free feast that doesn’t skimp on flavor.
• Seafood Twist: Add chopped shrimp or a bit of crabmeat alongside or in place of the pork for a classic market-style treat.
• Gluten-Free: Reach for gluten-free spring roll wrappers and tamari instead of soy sauce for a GF-friendly batch.
• Super Crunchy: Double up on the peanuts or add finely chopped water chestnuts if you love extra crunch with your veggies!

How to Make Thai Spring Rolls

Step 1: Soak Noodles & Prep Peanuts

Start by soaking your glass noodles in warm water until pliable but still slightly chewy (about 15 minutes). At the same time, toast all the peanuts in a dry skillet until golden and beautifully fragrant—then crush them and set aside, making sure to split into portions for the filling and the sauce. These two tiny steps make all the difference in flavor and texture later on!

Step 2: Build the Savory Filling

In a large wok or pan, sizzle crushed garlic and coriander stems in a little oil until your kitchen smells like heaven. Toss in the ground pork and cook, breaking it apart, until the pink is gone. Season it with oyster sauce, soy sauce, sugar, and white pepper, stirring until all the moisture is absorbed. Layer in the chopped noodles, scramble two eggs right in the pan, then add your cabbage and carrots. As soon as the veggies begin to soften, toss in the beansprouts and stir in most of your toasted peanuts—this creates that luscious, perfectly balanced filling.

Step 3: Cool & Roll

Crucial tip—let your filling cool completely! This step keeps the spring rolls crisp during frying and prevents soggy wrappers. Lay a wrapper out diamond-shaped, heap on about ½ cup of filling, then roll it up tightly (bottom corner up first, then tuck in the sides and finish rolling). Brush the seam with egg white and rest your roll seam-side down. Rolling them tight—with no gaps—will ensure you get the perfect crunch every time.

Step 4: Fry to Perfection

Heat enough oil in a deep pot or wok to fully submerge the rolls (about 1 liter). You want the oil shimmering but not smoking—around 356°F/180°C. Gently lower in 3–4 rolls at a time, frying until deeply golden, turning for an evenly crisp finish. Don’t rush this step—steady heat creates irresistible crunchy Thai Spring Rolls every single time.

Step 5: Make the Dipping Sauce

While your rolls cool a moment, simmer water and sugar in a pan until syrupy and glossy. Add tamarind, chili flakes, and salt, then finish with the remaining peanuts for a sauce that balances sweet, sour, nutty, and spicy. Pour into a dish and let cool—a perfect match for your Thai Spring Rolls!

How to Serve Thai Spring Rolls

Garnishes

For next-level presentation and a pop of flavor, scatter a handful of chopped fresh coriander leaves and an extra shower of crushed peanuts over your Thai Spring Rolls. A little sprinkle of red chili flakes gives a hint of heat and color that really wows.

Side Dishes

Thai Spring Rolls pair beautifully with sticky jasmine rice, a spicy mango salad, or a simple bowl of Thai tom yum soup. Serve them alongside grilled meats or as part of a vibrant appetizer platter for a true feast!

Creative Ways to Present

Slice your spring rolls in half on the diagonal and stand them upright in small cups with a splash of dipping sauce at the bottom. Arrange colorful veggie sticks alongside, or serve on a large wooden board scattered with herbs and edible flowers for stunning party finger food!

Make Ahead and Storage

Storing Leftovers

To keep leftover Thai Spring Rolls crisp, let them cool completely then store in an airtight container lined with paper towel. Pop them in the fridge and they’ll keep for up to 3 days—though they’re at their best fresh from the fryer!

Freezing

You can absolutely freeze assembled but uncooked spring rolls—just lay them out on a tray to freeze individually, then transfer to a zip-top bag. Thaw in the fridge before frying to crispy perfection whenever the craving hits.

Reheating

For crispy reheats, avoid the microwave: instead, pop Thai Spring Rolls in a 400°F (200°C) oven or air fryer for 8–10 minutes until sizzling and crisp on the outside again. They’ll taste almost as good as fresh!

FAQs

Final Thoughts

If you’re looking for a show-stopping appetizer or a crave-worthy snack, you simply have to try making these Thai Spring Rolls at home. They’re fresh, crunchy, and packed with authentic flavor—plus, they’ll transport your kitchen straight to Bangkok! Grab those wrappers and let’s roll up something unforgettable together.

Print