thai spring rolls

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.

Crispy Thai Spring Rolls Recipe

noodles

g bean sprouts

g chicken

g carrot (grated)

g baby corn (thinly sliced)

spring onion / green onion (or Asian chives)

garlic

tbsp fish sauce

tbsp oyster sauce

tsp sugar

vegetable oil (for the filling)

canola oil (for deep frying)

spring roll pastry or rice paper wrapper

water (for sealing the rolls)

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).

Add the bean sprouts, carrot, baby corn and spring onion and mix thoroughly.

Season

Add the fish sauce, oyster sauce and sugar and stir.

Stir

Finally add the glass noodles and stir through until ingredients are evenly mixed and the liquid has mostly evaporated.

For The Filling

Wrapper

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.

Filling

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.

Seal

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, around 4-6 minutes.

Drain

Transfer to a strainer or place on kitchen paper towel to drain the oil.

Serve

Serve with your chosen dipping sauce such as nuoc mam cham.

To Assemble

https://www.youtube.com/watch?v=0Y4X-Y07xW0

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. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/crispy-thai-spring-rolls/

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☕️ About this recipe: 

Thai spring rolls are so easy to make and taste way better than store-bought, with crispy, crunchy outsides and a delicious homemade filling.

You can easily make a big batch of Thai spring rolls in advance, freeze and cook straight from the freezer in a wok, deep fryer or air fryer.

It’s cheaper to make your own than it is to buy them as take out / takeaway. Plus, you can adapt the recipe to suit your preferences or use up leftovers out of the fridge.

Whether you make them to perfection or end up with a few lumps and bumps – it doesn’t matter! They’ll taste delicious and you can be 100% proud that you made them yourself.

🥒 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

👩‍🍳 Recipe Steps:

00:00 - How to Make Thai Spring Rolls
00:06 - Cook the chicken and vegetable filling
00:46 - Add the seasonings and glass noodles
01:14 - Roll up the wrapper over the fillings and seal
01:50 - Fry in oil until golden brown

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Crispy Thai Spring Rolls [So Easy!]

Thai Spring Rolls With Homemade Peanut Sauce is an incredible fresh spring roll. Whip these up in no time for an easy lunch or dinner option. The shrimp and peanut sauce pair perfectly together.

Thai Spring Rolls With Homemade Peanut Sauce

rice paper

shrimp

lettuce

Vermicelli noodles

bean sprouts

shiitake mushrooms. thinly sliced

thai basil leaves (roughly chopped)

peanut butter

coconut milk

ginger paste

soy sauce

lime juice

fish sauce

Tbsp. brown sugar

First you will want to cook your vermicelli noodles as directed on their package. 

Once noodles are cooked and strained, you will now bring a pot of water to warm heat, on medium heat. Turn your water off once the water is nice and warm. 

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