Holy spring rolls! Everyone’s eaten them, but have you ever tried to make your own? If not then you’re in luck, because these authentic Crispy Thai Spring Rolls are about to rock your world. So why are they so good?
Is it that crispy crunch? That amazing dipping sauce? That scrumptious filling that you know will be hot, that you know will burn your tongue on that very first bite, and that you somehow still can’t resist?
Oh yeah, that’s what we’re talking about.
Thai people have it all figured out. They’ll whip up a batch and use up any leftover ingredients out of the fridge. Apple from Basil Cookery School who taught us this recipe has been making them at home for as long as she can remember – which goes beyond the 15 years she’s been teaching Thai cooking!
First up is the filling. The key ingredient in Thai Spring Rolls is glass noodles which you can find in your local Asian grocery. We’ve even started seeing them in normal supermarkets back home. These are whizzed around the frypan along with shredded carrot, baby corn, and bean sprouts, along with some super awesome seasonings such as garlic, fish sauce and oyster sauce.
Wrapping up the rolls is where those origami skills will come in handy. There sure is a bit of a knack to making them all the same length. As long as you seal them up nice and tightly with plenty of water, the roll will hold its shape.
Then it’s into the wok to deep fry those little hand rolled scrolls of goodness until a delicious golden brown. Yummmmm.
Pro Tip: Wanna slice your spring rolls in half without the shells cracking everywhere? Make a small slice in the centre of the roll using the tip of your knife, then press down gently with the blade until you slice all the way through.
Huzzah, finally it’s time to eat. If you’re able to refuse a spring roll then you’d better tell us your secret. Actually wait – maybe we don’t want to know. I mean seriously, there are times when spring rolls would have to be the most satisfying things on earth right?
Have you ever tried to cook your own spring rolls before? Let us know how it went in the comments below. And don’t forget to join our mailing list for more deliciously authentic recipes from around the world.
Where in the world do you want to cook tonight? 🙂
If you’re heading to Chiang Mai be sure to book into Basil Cookery School and learn yourself some amazing Thai recipes from Apple. You’ll get to learn, cook and eat seven delicious dishes (seven!!), visit a local Thai market and learn all about the key Thai ingredients that give this cuisine its incredible unique flavour.
- 100 g glass noodles soaked and cut into 2cm lengths
- 100 g bean sprouts
- 100 g minced chicken
- 30 g shredded carrot
- 30 g baby corn thinly sliced
- ¼ cup Asian chives
- 1 tbsp garlic chopped
- 2 tbsp fish sauce
- 3 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp vegetable oil for the filling
- 4 cups vegetable oil for deep frying
- 5-6 spring roll pastry or rice paper wrapper
- Water for sealing the rolls
For The Filling
- In a large wok heat the oil over medium heat. Add the garlic and cook until fragrant.
- Add the chicken and stir fry until cooked.
- Add the bean sprouts, carrot, baby corn and Chinese chives and mix thoroughly.
- Add the sauces and sugar and stir.
- Finally add the noodles and stir until well combined. Remove from the heat and set aside.
- Lay out one spring roll pastry or wrapper on a clean surface. If using a square wrapper, have one of the corners facing towards you.
- Place 2 tbsp of the filling in one corner of the wrapper, then fold up the bottom of the wrapper over the filling. Keep rolling up to the centre of the wrapper.
- Rub water over the remaining edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.
- Heat the deep frying oil in the wok over a medium heat. Slide each spring roll into the wok to avoid splashing, and deep fry until golden brown.
- Transfer to a strainer to drain the oil or place on kitchen paper.
- Serve with dipping sauce.
Quick and Easy Dipping Sauce Ideas
- Sweet chilli sauce
- Indonesian sweet soy sauce (kecap manis)
- Experiment and make your own blend! We recommend starting with a mix of soy sauce, rice vinegar, brown sugar, fresh or minced ginger, crushed garlic and a tsp of chilli flakes.