Thai spring rolls are light, crispy little packages filled with fresh veggies and sometimes a bit of shrimp or chicken. The crunchy outside pairs perfectly with the soft, flavorful inside, usually packed with carrots, cabbage, and herbs like cilantro or mint. They’re a great mix of textures and flavors that feel fresh and satisfying.
I love making these spring rolls because they’re fun to roll up and customize. Sometimes I add noodles or a touch of peanut sauce inside to change things up. It’s also a great recipe to get the kids involved with, letting them pick their favorite fillings. Plus, they’re a perfect finger food for a party or easy snack any time.
My favorite way to eat Thai spring rolls is dipped in a sweet chili sauce or a tangy peanut sauce. The sauces bring out all the flavors and make each bite even better. When I serve these, they always disappear fast, so I know everyone loves them as much as I do!
Key Ingredients & Substitutions
Spring roll wrappers: These are the base and should be fresh or thawed properly. If you can’t find them, rice paper wrappers are a good substitute but give a different texture—more chewy than crispy when fried.
Cabbage & carrots: These veggies add great crunch and freshness. You can swap cabbage for Napa cabbage or use shredded lettuce for a softer bite. Carrots can be replaced with julienned bell peppers if you prefer.
Fresh herbs (cilantro & mint): They bring a lovely bright flavor. If you don’t like cilantro, try fresh basil or parsley instead. Mint is optional but adds a refreshing note that I really enjoy.
Soy sauce & sesame oil: Soy sauce adds saltiness and depth, while sesame oil gives a nutty touch. Tamari or coconut aminos work well for soy sauce substitutes, especially for gluten-free diets.
Frying oil: Use a neutral oil with a high smoke point like vegetable or canola oil for crispiness. Avoid olive oil as it burns quickly.
How Do You Roll Spring Rolls Without Them Breaking or Falling Apart?
Rolling Thai spring rolls can feel tricky at first, but with a few simple steps, you’ll get perfect rolls every time:
- Lay your wrapper flat and work on a clean, dry surface.
- Place a modest amount of filling close to one corner; too much filling can cause tearing or loose rolls.
- Fold the corner over the filling, tuck in the sides tightly like an envelope, then continue rolling firmly but gently.
- Seal the edge with a little water or a beaten egg to keep it closed during frying.
- Keep wrappers covered with a damp towel while working to avoid drying out, which makes them brittle and prone to cracking.
Taking your time and being gentle but deliberate with each fold makes a big difference. I’ve found that less filling and a good seal are the keys to rolls that stay intact and crisp.
Equipment You’ll Need
- Large mixing bowl – I use it to toss all the veggies and herbs easily and keep everything organized.
- Deep frying pan or wok – perfect for frying the spring rolls until crispy without splattering too much.
- Tongs or slotted spoon – helps you turn and remove the spring rolls safely from the hot oil.
- Sharp knife and cutting board – essential for chopping vegetables and herbs finely for a neat filling.
- Small bowl and brush or water dipper – for sealing the edges of the wrappers so they stay closed during frying.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shrimp, chicken, or tofu to make these more filling and add extra flavor.
- Veggie mix-up: Use julienned bell peppers, shredded zucchini, or thinly sliced radishes for different textures.
- Spicy kick: Mix in chopped Thai chili or a dash of hot sauce in the filling or dipping sauce for extra heat.
- Different sauces: Try peanut sauce, hoisin, or a tangy vinegar-based dip instead of traditional sweet chili for variety.
Thai Spring Rolls
Ingredients You’ll Need:
For The Spring Rolls:
- 12 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup thinly sliced cucumber
- ¼ cup bean sprouts (optional)
- 2 green onions, finely chopped
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup fresh mint leaves, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Vegetable oil, for frying
For The Dipping Sauce:
- ½ cup water
- ½ cup sugar
- ¼ cup rice vinegar
- 2 tablespoons fish sauce
- 1 garlic clove, minced
- 1 teaspoon red chili flakes or chopped fresh red chili
- 1 tablespoon chopped roasted peanuts (optional)
Time Needed:
This recipe takes about 20 minutes to prepare and another 10 minutes for frying. Plus, a few minutes to make the dipping sauce. Overall, you’ll spend roughly 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the shredded cabbage, carrots, cucumber, bean sprouts, green onions, cilantro, and mint. Add the soy sauce and sesame oil, then toss gently so everything is evenly combined. Set aside.
2. Roll the Spring Rolls:
Place one spring roll wrapper flat on a clean surface. Spoon about 2 tablespoons of the veggie filling near one corner of the wrapper. Fold the corner over the filling, then fold the sides inside tightly. Roll it up firmly to make a neat spring roll. Repeat with the remaining wrappers and filling.
3. Fry the Spring Rolls:
Heat vegetable oil in a deep skillet or fryer to about 350°F (175°C). Carefully place a few spring rolls into the hot oil (don’t overcrowd) and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels to remove excess oil.
4. Make the Dipping Sauce:
In a small saucepan, combine water, sugar, rice vinegar, fish sauce, garlic, and chili flakes. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool slightly. Stir in chopped peanuts if you like.
5. Serve and Enjoy:
Place the warm, crispy spring rolls on a serving plate. Serve them with the sweet chili dipping sauce on the side. Garnish with fresh mint leaves if you want a pretty touch. Enjoy!
Can I Use Frozen Spring Roll Wrappers?
Yes! Just make sure to thaw them completely in the refrigerator or at room temperature before using. Keep them covered with a damp towel while working to prevent drying out and cracking.
Can I Make Thai Spring Rolls Ahead of Time?
You can prepare the filling and dipping sauce a day in advance and store them separately in the fridge. However, it’s best to fry the spring rolls just before serving to keep them crispy.
How Should I Store Leftover Spring Rolls?
Let them cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer for a few minutes to restore crispiness—microwaving may make them soggy.
Can I Bake the Spring Rolls Instead of Frying?
Absolutely! Brush the rolls lightly with oil and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes or until golden and crispy. This is a healthier alternative that still tastes great.