Thai spring rolls are a crisp, fresh, and flavorful treat that’s perfect as an appetizer or snack. These rolls typically feature crunchy veggies like carrots and cabbage, tender rice noodles, and a hint of herbs like cilantro and mint, all wrapped up in thin, delicate rice paper. They deliver a satisfying mix of textures and tastes that are light but never boring.
I love making these spring rolls because they feel special but come together pretty quickly. I usually set out all the fillings on the table and enjoy rolling them up while chatting with family or friends. It’s like a little hands-on activity that turns into a delicious reward. Plus, dipping them in a tangy peanut sauce or sweet chili sauce makes every bite even better.
One of my favorite ways to serve Thai spring rolls is with a side of crisp lettuce leaves and extra herbs, so you can wrap the rolls again and add a fresh crunch. They’re great for warm weather or when you want something light but still tasty. These rolls always bring smiles around the table, and I bet you’ll love them just as much as I do.
Key Ingredients & Substitutions
Spring Roll Wrappers: Rice paper wrappers give a light and tender skin, perfect if you want a fresh style. The thin wheat wrappers crisp up nicely when fried for a golden crunch. If you can’t find either, look for lumpia wrappers as a substitute.
Cabbage & Carrots: These veggies add crunch and sweetness. You can swap cabbage for napa cabbage or shredded lettuce, and carrots for daikon or jicama to keep that fresh crisp texture.
Herbs: Cilantro and mint add brightness and authentic flavor. If you’re not a fan of cilantro, try fresh basil or parsley instead—each adds a lovely twist.
Rice Vermicelli: This is optional but adds a soft, chewy complement. You can leave it out to make these rolls lighter or add cooked glass noodles for variety.
Dipping Sauce: The sweet, sour, and salty balance is key. Fish sauce brings umami, but you can replace it with soy sauce for a vegetarian version. Add crushed peanuts for texture if you like a bit of crunch.
How Can You Wrap Spring Rolls Without Tearing the Wrapper?
Wrapping spring rolls can be tricky if the wrappers tear or stick. Here’s how to get a perfect, tight roll every time:
- If using rice paper, soak it quickly in warm water (not hot) for about 10-15 seconds until just soft—don’t over-soak, or it’ll tear.
- Place the softened wrapper on a clean, damp surface to avoid sticking.
- Add filling in a neat row near the bottom third of the wrapper.
- Fold the bottom edge over the filling first, then fold in the sides gently but firmly.
- Roll tightly but carefully toward the top edge, sealing with a bit of water if needed.
- Practice helps! Don’t worry if the first few aren’t perfect—the rolls still taste great.
These tips make the rolling easier and keep the filling snug for frying, so your spring rolls stay intact and crispy!
Equipment You’ll Need
- Large shallow bowl – for softening rice paper wrappers; I like it because it makes wrapping easier and less messy.
- Sharp knife and cutting board – for chopping veggies and herbs; they help get neat, even cuts quickly.
- Deep skillet or frying pan – for frying the spring rolls; a good heavy pan ensures even heat for crispy results.
- Slotted spoon or tongs – to turn and remove the rolls; they make handling hot rolls safer and easier.
- Paper towels – for draining excess oil; keeps the rolls crispy without greasiness.
Flavor Variations & Add-Ins
- Swap tofu or cooked shrimp for the chicken or keep it vegetarian with extra veggies like zucchini or bean sprouts—perfect for different diets.
- Add a splash of lime juice or a sprinkle of chopped peanuts inside the filling for extra flavor and crunch.
- Mix in different herbs like basil or Thai basil for a fresh twist on the classic.
- Use more chili or a dash of sriracha in the dipping sauce for extra heat to match your taste.
Thai Spring Rolls
Ingredients You’ll Need:
For The Rolls:
- 8 spring roll wrappers (rice paper or thin wheat-based wrappers)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced green onions
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped (optional)
- 1 cup cooked rice vermicelli noodles, drained and chopped (optional)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Vegetable oil (for frying)
For The Dipping Sauce:
- 1/4 cup water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon fish sauce
- 1 garlic clove, minced
- 1 teaspoon red chili flakes or fresh chopped chili (optional)
- 1 tablespoon crushed peanuts (optional)
- Fresh cilantro for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 10 minutes to cook. You’ll spend time chopping and mixing the fresh veggies, making the dipping sauce, then wrapping and frying the rolls. It’s a lovely recipe that’s fairly quick to make and perfect for sharing.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together shredded cabbage, carrots, red bell pepper, green onions, cilantro, mint (if using), minced garlic, and cooked rice vermicelli noodles. Add the soy sauce and sesame oil, then toss everything well until the flavors combine nicely. Set this filling aside while you prepare the sauce and wrappers.
2. Make the Dipping Sauce:
In a small bowl, whisk together water, rice vinegar, sugar, fish sauce, minced garlic, and chili flakes (if you like some heat). Stir until the sugar dissolves completely. For an extra touch, sprinkle crushed peanuts and some fresh cilantro on top. Taste and adjust the seasoning to your liking—all about that balance of sweet, sour, and salty!
3. Wrap the Spring Rolls:
If you’re using rice paper wrappers, dip one into warm water briefly until it softens, then lay it flat on a clean, damp surface. For wheat wrappers, you can use them straight from the package. Place about 2 to 3 tablespoons of the veggie filling near the bottom edge of the wrapper. Fold the bottom over the filling, then fold in the sides tightly. Roll it up snugly towards the top edge to seal your roll.
4. Fry the Rolls:
Heat a little vegetable oil over medium heat in a large skillet. Carefully place the rolls seam-side down and fry them in batches. Turn the rolls occasionally to get a golden-brown, crispy crust on all sides—this usually takes about 2 to 3 minutes per side. Once crispy, remove the rolls and place them on paper towels to drain any extra oil.
5. Serve and Enjoy:
Serve your Thai spring rolls warm with the dipping sauce on the side. Add some shredded cabbage and carrot slaw on the plate for extra crunch and freshness. These crispy, flavorful rolls are perfect for sharing and sure to be a hit!
Can I Use Frozen Vegetables for the Filling?
Yes, you can use frozen veggies if fresh ones aren’t available. Just make sure to thaw and drain them well to avoid soggy rolls. Pat them dry with paper towels before mixing with the other ingredients.
Can I Bake Instead of Frying the Spring Rolls?
Absolutely! Preheat your oven to 400°F (200°C). Place the rolls on a baking sheet lined with parchment paper, brush lightly with oil, and bake for 15-20 minutes or until golden and crispy, turning halfway through.
How Should I Store Leftover Spring Rolls?
Store leftover cooked spring rolls in an airtight container in the fridge for up to 2 days. Reheat them in a skillet or oven to keep them crispy. Avoid microwaving, as this can make them soggy.
Can I Customize the Filling?
Definitely! Feel free to add cooked shrimp, chicken, or tofu, or swap in different veggies like bean sprouts or zucchini. Just keep the filling relatively dry to prevent soggy wrappers.