Crispy Thai Spring Rolls Recipe

Close up of fried spring rolls on a plate with sweet chilli dipping sauce.

Crispy Thai Spring Rolls Recipe

Thai spring rolls are crispy, crunchy crowd pleasers! So easy to make and full of flavour – you won’t want to stop at just one! Make up a big batch to enjoy now with plenty leftover to freeze for later.

Course Snack

Cuisine Thai

Prep Time 10

Cook Time 10

Total Time 20

Servings rolls

Calories 9289kcal

Author Wandercooks

Cost $5-$10

Equipment

Ingredients

100 g glass noodles soaked and cut into 2 cm / 1 in lengths
100 g bean sprouts
100 g minced chicken
30 g carrot grated
30 g baby corn thinly sliced
¼ cup spring onion / green onion or 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 canola oil for deep frying
5-6 spring roll pastry or rice paper wrapper
water for sealing the rolls

Metric - US Customary

Instructions

For The Filling

Heat the vegetable oil in a large wok over medium heat. Add the garlic and cook until fragrant, then add the chicken mince and stir fry until cooked through (around 2-3 minutes).
2 tbsp vegetable oil, 1 tbsp garlic
Add the bean sprouts, carrot, baby corn and spring onion and mix thoroughly.
100 g bean sprouts, 30 g carrot, 30 g baby corn, ¼ cup spring onion / green onion
Add the fish sauce, oyster sauce and sugar and stir.
2 tbsp fish sauce, 3 tbsp oyster sauce, 1 tsp sugar
Finally add the glass noodles and stir through until ingredients are evenly mixed and the liquid has mostly evaporated.
100 g glass noodles

To Assemble

Lay out one spring roll pastry or wrapper on a clean surface (smooth side down). If using a square wrapper, have one of the corners facing towards you.
5-6 spring roll pastry or rice paper wrapper
Place a scoop of filling in one corner of the wrapper. Fold the bottom corner of the wrapper up and over the filling, pressing in firmly to remove any air pockets. Keep rolling up to the centre of the wrapper.
Rub water over the top edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.
water
Heat the canola oil in the wok over a medium heat, ready to deep fry. Slide each spring roll into the wok slowly to avoid splashing. Deep fry until golden brown, around 4-6 minutes.
4 cups canola oil
Transfer to a strainer or place on kitchen paper towel to drain the oil.
Serve with your chosen dipping sauce such as nuoc mam cham.

Video

Notes

Wrappers - We use 8 in / 20 cm frozen spring roll pastry / spring roll wrappers. Look for them in the fridge or freezer at Asian groceries or some supermarkets. They are thinner than egg roll or wonton wrappers, giving you a smoother appearance and better crunch once cooked. Open the wrapper packaging only once you're ready to start assembling. This will keep them fresher and more pliable, and stop them from drying out. You can cover the remaining wrappers with a kitchen towel (moist - not wet) in between wrapping each spring roll. Sub with egg roll wrappers, wonton wrappers or rice paper wrappers if you need (Note: Rice paper wrappers would need to be dampened with a little warm water so that they become flexible enough to fold - for more info check out our Vietnamese spring rolls).
Chicken Mince - Sub with pork, beef, finely chopped prawn / shrimp, tofu or even a mix of chicken and shrimp.
Veggies - This recipe uses a mix of fresh bean shoots, shredded or julienne carrot, spring onion / green onion and chopped baby corn. It's also a great way to use up any leftover veggies in the fridge, such as cabbage, spinach, mushrooms, red capsicum / bell pepper etc. Chop the carrots by hand, julienne-style, or use a mandolin or handheld vegetable slicer with a julienne tip. It's best to avoid grating the vegetables as this will release too much moisture. Dry filling makes for better looking, crispier spring rolls.
Glass Noodles - Also known as mung bean vermicelli or cellophane noodles. These are thin round noodles made from mung bean flour that become transparent when cooked. You can can find them online, at Asian groceries or even well-stocked supermarkets. You can use kitchen scissors to cut the glass noodles into more manageable lengths so your filling mixture is easier to work with.
Seasonings - You'll need fish sauce (sub with soy sauce or salt to taste), oyster sauce, garlic and sugar for the classic Thai flavour in these spring rolls.
Vegetable Oil - We recommend canola oil for frying which is cheap and has a neutral flavour, so it won't detract from the delicious flavour of your wrapper and fillings. It also has a high smoke point, making it perfect for frying spring rolls nice and hot without smoking out the kitchen.
Filling - Make sure the filling has cooled down before wrapping. If it's still too warm, the steam will make the wrappers softer and harder to wrap neatly. Avoid over-stuffing your rolls as they could break apart while deep frying.
Rolling Up - Try to roll up each spring roll tightly so there's no air pockets or empty space, otherwise they can soak up too much oil when cooking and this would spoil the taste. Seal with plenty of water, and they'll hold their shape perfectly!
Cooking - Slide each roll gently and slowly into the hot oil so there's no splashing. If you're using a wok, you can place the roll upright against the edge of the wok and allow it to slide in with gravity.
Slicing - To 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.

Nutrition