Thai Spring Rolls Recipe

Spring Rolls. EasyBuy4u/E+/Getty Images
  • 45 mins
  • Prep: 20 mins,
  • Cook: 25 mins
  • Yield: Makes 12 servings
Ratings (17)

This classic Thai spring rolls recipe results in hot and crunchy rolls with a flavorful filling. And that is really the key to spring rolls -  making sure the filling tastes good.

You will learn that stir-frying the filling ingredients is the best way to achieve the best spring rolls. Just dip them in a little Thai Sweet Chili Sauce available in the Asian section of nearly every supermarket these days.

What You'll Need

  • For the Stir-Fry Sauce:
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons  fish sauce (OR vegetarian stir-fry sauce (see Note, below))
  • 1 tablespoon lime juice
  • 1 tablespoon dry sherry (or  mirin)
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • For the Filling:
  • 1 chicken breast (OR equivalent of pork, sliced into thin strips (vegetarians can substitute 1 cup firm tofu sliced into matchsticks))
  • 1 tablespoon soy sauce
  • 2 tablespoons oil
  • 3 to 4 cloves garlic (minced)
  • 1 thumb-size piece galangal (OR ginger, grated)
  • 3 green onions (sliced lengthwise into matchsticks)
  • 1 red chili (minced OR 1/2 to 1 teaspoon  cayenne pepper (omit if you prefer mild spring rolls))
  • 1 carrot (grated or sliced into matchsticks)
  • 4 to 6 shiitake mushrooms, sliced into small pieces
  • 1/2 to 1 cup cabbage (shredded or finely chopped)
  • 2 to 3 cups bean sprouts
  • 1/2 cup fresh coriander (roughly chopped)
  • 2 tablespoons canola, corn (or other vegetable oil, + more for deep-frying)
  • 1 package spring roll wrappers (thawed if frozen)

How to Make It

Make the Stir-Fry Sauce

  1. In a small bowl, whisk together soy sauce, fish sauce, lime juice, sherry or mirin, sugar and white pepper.
  2. Set aside to be used when making the filling. 

Make the Filling

  1. Toss prepared chicken, pork, or tofu in 1 tablespoon soy sauce. Set aside to marinate.
  2. Heat a wok or large frying pan over medium-high heat. Drizzle in 2 tablespoons oil, then add garlic, galangal/ginger, green onion, and chili. Stir-fry 1 minute.
  1. Add marinated chicken/pork/tofu and stir-fry 2 to 3 minutes.
  2. Add the carrot, mushrooms, and cabbage along with the stir-fry sauce. Stir-fry 2 more minutes, until chicken/pork is opaque when sliced through and vegetables have softened but still retain most of their crispness.
  3. Remove from heat and add bean sprouts, mixing them in.
  4. Do a taste test for salt/flavor, adding 1 more tablespoon more fish or soy sauce if not salty/flavorful enough. If too salty, add a squeeze of lime juice.

Assemble the Rolls

  1. Place a spring roll wrapper on a clean working surface. Using a slotted spoon, place one heaping tablespoon of well-drained filling lengthwise across the bottom of the wrapper, leaving 1 inch bare on either side. 
  2. Sprinkle some of the fresh coriander over the filling, and you're ready to roll. Fold the left and right ends over filling on either side, then lift up the bottom (nearest you) and roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
  3. To fry spring rolls, place enough oil (to equal 1 inch deep) in a wok or deep-sided frying pan over medium-high heat.
  4. When snake-like lines begin to form across the bottom of the pan, the oil should be nearly hot enough. To test it, dip in one corner of a spring roll. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to 1 minute and try again.
  5. Gently place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Use tongs to remove and set on paper towels or a clean tea towel to drain while you finish frying the rest.
  6. Serve with Thai sweet chili sauce, available in most supermarkets. Or make your own with this Thai sweet chili sauce recipe.

Note: For a vegetarian fish sauce substitute, try Lee Kum Kee Vegetarian Stir-Fry Sauce.