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

Crispy Thai Spring Rolls

Thai Spring Rolls are crispy, crunchy crowd pleasers! Make them as a mouthwatering starter or a satisfying snack. Includes step-by-step process shots and easy variation ideas so you can make them your way and cook them like a pro!
Course Snack
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 9289kcal
Cost $5-$10



For The Filling

  • Heat the oil in a large wok over medium heat. Add the garlic and cook until fragrant.
    2 tbsp vegetable oil, 1 tbsp garlic
  • Add the minced chicken and stir fry until cooked.
    100 g minced chicken
  • 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 until well combined. Remove from the heat and set aside.
    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 around 2 tbsp of the 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.
  • 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.
    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.


  • Wrappers - We use Little Chef frozen spring roll pastry aka spring roll wrappers. You can usually find this style of wrapper 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. You can substitute with egg roll wrappers, wonton wrappers or even rice paper wrappers if you can't find spring roll wrappers. (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). The texture will be slightly different if you use a different style of wrapper, but they will still be thoroughly delicious!
  • Fillings - Glass noodles (also known as mung bean vermicelli or cellophane noodles) 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. We also use chicken mince, shredded carrot, baby corn, and bean sprouts.
  • 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.
  • Fish Sauce - Swap for soy sauce or add a pinch of salt to your filling mixture.
  • Protein - Swap for shrimp, pork, or even a mix of chicken and shrimp.
  • Mix Up the Flavour - Add aromatic herbs like coriander, or mushrooms (regular, or for even better texture, finely sliced wood ear mushrooms if you can source them!)
  • Use an Air Fryer Instead of Deep Frying - Cook for 5 mins per side at 200˚C / 390˚F.
  • 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.
  • You can use kitchen scissors to cut the glass noodles into more manageable lengths so your filling mixture is easier to work with.
  • 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.
  • 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.
  • Avoid over-stuffing your rolls as they could break apart while deep frying.
  • Wrap each spring roll tightly so there's no air pockets or empty space, otherwise they can soak up too much oil when cooking and spoil the taste. Seal them with plenty of water, and they'll hold their shape perfectly!
  • 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 perpendicular to the edge of the wok and allow it to slide in with gravity.
  • 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.


Calories: 9289kcal | Carbohydrates: 175g | Protein: 63g | Fat: 943g | Saturated Fat: 65g | Polyunsaturated Fat: 835g | Trans Fat: 7g | Cholesterol: 89mg | Sodium: 5184mg | Fiber: 13g | Sugar: 18g