Thai Spring Rolls

Thai spring rolls
Alexander Spatari / Getty Images
  • 45 mins
  • Prep: 35 mins,
  • Cook: 10 mins
  • Yield: 12 servings
Ratings (10)

This spring roll recipe can be made vegetarian with tofu, or with baby shrimp if you prefer. Brimming with vegetables and lots of flavors, these spring rolls are a great appetizer or party food. And they're surprisingly easy to make. Get some help from your children or guests with the rolling, and you'll be crunching on these delicious spring rolls in no time. As a bonus, this spring roll recipe is also fresher and healthier than the spring rolls you'll find in most restaurants.

What You'll Need

  • For the Stir-Fry Sauce:
  • 2 tbsp. regular soy sauce
  • 2 tbsp. fish sauce or vegetarian stir-fry sauce
  • 2 tbsp. freshly squeezed lime juice
  • 1/4 tsp. sugar
  • ​For the Eggrolls:
  • 2 tbsp. oil (plus more for deep-frying)
  • 3 cloves garlic, minced
  • 1 thumb-size piece galangal (or ginger, grated)
  • 2 green onions (sliced into matchstick pieces)
  • 1 red chili (minced, or 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls))
  • 1/2 cup cabbage (shredded or finely chopped)
  • 4 to 6 shiitake mushrooms (cut into matchstick pieces)
  • 1/2 cup medium to firm tofu (sliced into matchstick pieces, or for non-vegetarian, add 1/2 cup cooked baby shrimp)
  • Approximately 2 cups bean sprouts
  • 1 pkg. spring roll wrappers (thawed if frozen)
  • 1/2 cup fresh cilantro (leaves, roughly chopped)
  • 1/2 cup fresh basil (roughly chopped)

How to Make It

  1. Combine all of the ingredients for the stir-fry sauce in a small bowl or measuring cup. Mix to dissolve sugar. Set aside.
  2. Place 2 tablespoons oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), green onion and chili. Stir-fry until fragrant, about 1 minute. Stir-frying Tip: Add a little water to the wok or pan when it gets too dry instead of more oil.
  3. Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the stir-fry sauce. Stir-fry 1 to 2 minutes, until vegetables have softened.
  1. Remove from heat and add bean sprouts, tossing to mix in. Then do a taste test for salt, adding a little more fish or soy sauce if not flavorful enough.
  2. To assemble rolls, lay spring roll wrappers on a clean work surface. Place one heaping tablespoon of filling on each wrapper (if using large wrappers, you will need more filling per wrapper). Spread filling along the width of the spring roll wrapper - you'll want to do this 2/3 of the way down, closer to you so you have room to roll it. Try not to include too much of the liquid in the filling (a slotted spoon works well).
  3. Sprinkle some of the fresh coriander and basil over the filling. Then fold the left and right sides of wrapper over filling. Lift up the end nearest you and tuck over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut.
  4. To fry spring rolls, place some oil (about 1-inch deep) in a wok or deep-sided frying pan over medium-high heat. When oil begins to form snake-like lines across the bottom of the pan, it means the oil is starting to heat up. To test if hot enough, dip one corner of a spring roll into the oil--if it begins to sizzle and cook, the oil is ready.
  5. Using tongs, 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. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
  6. Serve spring rolls while still hot with Thai sweet chili sauce, or your own dipping sauce by mixing 1/3 cup plum sauce with 3 tbsp. soy sauce. Add fresh cut red chili or dried crushed chili as desired.