Authentic Thai Spring Rolls Recipe

I finally nailed Fried Spring Rolls that are insanely crispy, not overly spicy, stuffed with whatever protein you want, and way better than PF Changs so you should keep scrolling.

I’m obsessed with Thai Spring Rolls because they’re loud, crunchy, and totally addictive. I love how the fried outer shell snaps and floods my mouth with hot, savory filling.

I swear these Pork Spring Rolls with ground pork beat anything I grab from takeout. I don’t need them to be spicy to crave another one.

The mix of textures and that puckering sweet and sour sauce moment? Yeah, guilty.

I’ll tear through a plate at any Breakfast Party. No rules, just serious snacking.

Bring napkins. And bring more rolls.

I mean, I’ll double-dip without shame every time. No regrets, ever.

Ingredients

• Spring roll wrappers: thin, crispy shell that holds everything together, basically the crunchy hug.
• Ground pork or shrimp: the meaty protein that keeps it satisfying and not just veggies.
• Green cabbage: crunchy, slightly sweet filler that keeps things light and not greasy.
• Carrots: bright crunch and color, plus they make it feel a little healthy.
• Bean sprouts: fresh, snappy texture that makes each bite pop with moisture.
• Dried or fresh shiitake mushrooms: earthy bite, adds depth without being heavy.
• Glass noodles: slippery little strings that soak up sauce and add chewiness.
• Garlic: punchy aroma that warms the whole filling, can’t skip it.
• Shallot or onion: sweet-savory background that ties garlic and meat together.
• Scallions: green freshness and mild bite, great for contrast.
• Cilantro: herbaceous lift, optional but it brightens things up.
• Fish sauce: salty umami that makes the filling taste like Thailand.
• Light soy sauce: salty backbone, keeps things savory without overpowering.
• Oyster sauce: a touch of sweet-savory richness, stickier and more rounded.
• Sugar: balances salty flavors, gives a faint caramel hint.
• White or black pepper: subtle heat and floral spice in the background.
• Toasted sesame oil: tiny drizzle of nutty aroma, very punchy so use sparingly.
• Neutral oil for stir fry: gets the filling cooked without changing flavors.
• Vegetable oil for frying: makes wrappers golden and insanely crispy, worth it.
• Egg or cornstarch wash: seals the rolls so they don’t open while frying.
• Salt: adjusts everything to taste, simple but necessary.

Ingredient Quantities

• 25 to 30 spring roll wrappers (8 inch/20 cm), store bought
• 1 lb (450 g) ground pork or 1 lb (450 g) chopped raw shrimp, or mix of both
• 2 cups green cabbage, finely shredded (about 6 oz / 170 g)
• 1 1/2 cups carrots, julienned or shredded (about 5 oz / 140 g)
• 1 cup bean sprouts, rinsed and drained
• 4 to 6 dried shiitake mushrooms, soaked, squeezed and finely chopped (or 4 oz fresh mushrooms, chopped)
• 1 cup glass noodles (cellophane/vermicelli), soaked and chopped into short pieces
• 3 cloves garlic, minced
• 1 small shallot or 1/2 small yellow onion, finely chopped
• 3 scallions (green onions), thinly sliced
• 1/4 cup fresh cilantro, chopped (optional but tasty)
• 2 tablespoons fish sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar (white or palm)
• 1/4 teaspoon ground white pepper (or black pepper if you dont have white)
• 1 teaspoon toasted sesame oil
• 2 tablespoons neutral oil for stir frying (vegetable or canola)
• Vegetable oil for deep frying, about 4 to 6 cups depending on your pan
• 1 egg, beaten (or 1 tablespoon cornstarch mixed with 2 tablespoons water) for sealing wrappers
• Salt to taste

How to Make this

1. Soak the dried shiitakes in hot water for 20 to 30 minutes until soft, squeeze out excess water and finely chop them. Soak the glass noodles in warm water until pliable then cut into short pieces. If using fresh mushrooms skip the soaking.

2. Prepare all veg: finely shred cabbage, julienne or shred carrots, rinse and drain bean sprouts, mince garlic, chop shallot or half onion, slice scallions, and roughly chop cilantro. Have the beaten egg or cornstarch slurry ready to seal wrappers.

3. Heat 2 tablespoons neutral oil in a large skillet or wok over medium high heat. Add garlic and shallot and stir fry 30 seconds until fragrant but not burnt.

4. Add the ground pork and/or chopped shrimp and break up with a spatula. Cook until mostly done, about 3 to 5 minutes. Push meat to the side.

5. Add shredded cabbage, carrots, soaked mushrooms, bean sprouts and chopped glass noodles. Stir fry everything together for 2 to 3 minutes until the veg are slightly tender but still have crunch.

6. Stir in fish sauce, light soy sauce, oyster sauce, sugar, white pepper, and toasted sesame oil. Taste and add salt if needed. Toss in scallions and cilantro, mix well, then remove filling from heat and let cool until warm but not hot.

7. Lay out a spring roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons to 3 tablespoons of filling near the corner closest to you, leaving room at the sides. Fold the corner over the filling, fold the two side corners in, then roll up tightly to the opposite corner. Seal the final edge with beaten egg or cornstarch slurry. Repeat until wrappers are used.

8. Heat 4 to 6 cups vegetable oil in a deep heavy bottom pan or Dutch oven to 350 F (175 C). If you dont have a thermometer, test with a small piece of wrapper; it should sizzle and brown in about 20 to 30 seconds. Work in batches and do not overcrowd.

9. Fry rolls seam side down first for 3 to 5 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Adjust heat to keep oil temperature steady between batches.

10. Let cool a few minutes so filling sets, serve hot with your favorite dipping sauce. Leftovers can be reheated in a hot oven to keep them crispy. Quick tip: do not overfill the wrappers or they will burst while frying, and pat the filling dry if it seems too wet before wrapping.

Equipment Needed

1. Large skillet or wok for stir frying the filling, something with high sides so it wont spit everywhere
2. Deep heavy-bottomed pot or Dutch oven for frying the rolls, big enough for 4 to 6 cups oil
3. Metal spider or slotted spoon to lift the spring rolls out of hot oil and drain them well
4. Cutting board and a sharp chef knife for shredding cabbage, chopping mushrooms, scallions etc.
5. Mixing bowls (one for filling, one for beaten egg or cornstarch slurry) and a spatula to mix and spread filling
6. Tongs or long-handled fork to turn rolls gently when frying and to move them between batches
7. Candy or deep-fry thermometer to keep oil at 350 F (175 C) or use a piece of wrapper to test if you dont have one
8. Paper towels or a wire rack plus a baking sheet to drain and keep the rolls crispy after frying

FAQ

Authentic Thai Spring Rolls Recipe Substitutions and Variations

• For 1 lb ground pork or chopped shrimp: use 1 lb ground chicken or turkey, or 14 oz firm tofu crumbled and pressed (for vegetarian), or 1 lb thinly sliced mushrooms like cremini for a meatless version.
• For 1 cup glass noodles: swap with thin rice vermicelli (soak then chop), or use 4 oz soba or thin spaghetti broken into short pieces if you gotta improvise.
• For 2 tablespoons fish sauce: use 2 tablespoons light soy sauce plus 1 teaspoon lime juice for brightness, or 2 tablespoons tamari for a gluten free alternative.
• For store bought 8 inch spring roll wrappers: use lumpia wrappers (same size usually) or softened large rice paper wrappers (keep them slightly damp so they fold), or make quick wonton-style rolls using square wonton wrappers for smaller bites.

Pro Tips

1) Drain and squeeze stuff well. If your cabbage, bean sprouts or soaked mushrooms are too wet the filling gets soggy and the rolls burst while frying. Use a clean kitchen towel or lots of paper towels and press out as much water as you can.

2) Cool the filling before wrapping. Hot filling will steam inside and make the wrapper soft and tear-prone. Let it sit until just warm, then wrap tight but not straining the paper.

3) Test oil temp and keep it steady. If oil is too cool the rolls soak up oil and get greasy, too hot and the outside burns before the inside cooks. Fry a tiny corner of wrapper first: it should brown in about 20 to 30 seconds. Adjust heat between batches and don’t overcrowd the pan.

4) Seal and rest before frying. Use the beaten egg or cornstarch slurry to glue seams, press them firmly, and place finished rolls seam-side down on a tray for a few minutes so they set. That little rest helps prevent them from opening up while frying.