Thai Spring Rolls

These homemade Thai Spring Rolls are crispy on the outside and packed with a savory filling made from chicken mince, shredded vegetables, glass noodles, and fragrant Thai seasonings. Perfect as an appetizer or snack, they’re easy to make and even better than takeout when served hot and golden.

Why You’ll Love This Recipe

• Crispy, golden perfection without any soggy wrappers

• Authentic Thai flavors with accessible ingredients

• Perfectly balanced filling with chicken, veggies, and noodles

• Make-ahead friendly—filling can be prepped in advance

• Customizable with your choice of proteins or vegetables

• Ideal party appetizer or finger food for gatherings

• Fun and satisfying to make at home

• Pairs well with dipping sauces like sweet chili or peanut sauce

• Freezer-friendly for quick future meals

• Cooks quickly—just 10 minutes to fry

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• 200 g chicken mince (about 7 oz)

• 50 g glass noodles (bean thread or cellophane noodles)

• 300 g shredded cabbage (about 3 cups, Chinese or sweetheart cabbage)

• 150 g shredded carrot (about 1½ cups)

• 2 tbsp coriander stems (or coriander roots), finely chopped

• 2 cloves garlic, finely chopped

• 2 tbsp vegetable oil (for stir-frying the filling)

For wrapping and frying:

• 10–15 spring roll wrappers (square, 250mm x 250mm)

• 1 tbsp plain flour mixed with 2 tbsp water (used as flour glue)

• Vegetable oil for deep frying

Seasonings:

• 1 tbsp fish sauce

• 1 tbsp oyster sauce

• 1 tbsp sugar

• ¼ tsp black pepper (or white pepper)

• ½ tsp salt (optional, adjust to taste)

Directions

1. Soak the noodles:
   Soak the glass noodles in warm water for 4–5 minutes until softened. Drain and squeeze out excess water. Cut noodles into 2-inch lengths and set aside.

2. Prepare the filling:
   Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Stir-fry the chopped garlic for a few seconds.

3. Cook the chicken:
   Add the chicken mince and cook for a minute. Add the chopped coriander stems and continue stir-frying for 1–2 more minutes.

4. Add vegetables and noodles:
   Stir in the shredded carrots and cabbage. Add the noodles, fish sauce, oyster sauce, and sugar. Stir-fry everything for 2–3 minutes until vegetables are wilted and noodles are tender.

5. Cool the filling:
   Transfer the cooked filling to a tray and allow it to cool completely. If there’s excess liquid, drain the filling in a strainer to prevent soggy spring rolls.

6. Assemble the rolls:
   Place a wrapper on a flat surface with one corner pointing toward you. Add 2–3 tablespoons of filling near the bottom corner. Fold the bottom over the filling, fold in both sides, and roll up tightly. Seal the edge with the flour glue.

7. Deep-fry the rolls:
   Heat oil in a deep pan over medium-high heat. Once hot, fry the rolls in batches for 2–3 minutes per side or until golden brown and crisp. Drain on paper towels.

8. Serve hot:
   Serve with your favorite dipping sauce such as Thai sweet chili or peanut sauce.

Servings and timing

• Servings: Makes 15 spring rolls

• Prep time: 30 minutes

• Cook time: 10 minutes

• Total time: 40 minutes

Variations

• Vegetarian version: Omit the chicken and increase the veggies or add tofu.

• Shrimp rolls: Replace chicken with finely chopped shrimp for a seafood twist.

• Spicy rolls: Add chopped red chili or chili paste to the filling for heat.

• Air fryer option: Lightly brush the rolls with oil and cook in an air fryer at 400°F for 10–12 minutes, flipping halfway.

• Baked version: Bake at 425°F for 15–18 minutes, turning once for even crispness.

• Gluten-free: Use rice paper wrappers and gluten-free sauces.

Storage/Reheating

• Storage: Store cooled, cooked spring rolls in an airtight container in the fridge for up to 3 days.

• Freezing: Freeze uncooked spring rolls on a tray, then transfer to a freezer-safe bag. Fry directly from frozen for best results.

• Reheating: Reheat in the oven or air fryer at 375°F for 5–8 minutes until hot and crispy.

FAQs

Can I make the filling ahead of time?

Yes, the filling can be made up to 1 day ahead. Keep it refrigerated until ready to wrap.

Can I bake instead of deep fry?

Yes, baking is a healthier option. Lightly brush with oil and bake at 425°F until crisp and golden.

What are glass noodles made of?

Glass noodles are usually made from mung bean or potato starch. They turn transparent when cooked.

How do I keep the rolls from opening while frying?

Be sure to seal the edges with the flour glue and roll tightly to prevent them from bursting open.

Can I use rice paper instead of spring roll wrappers?

Rice paper can be used, but it results in a different texture—more like Vietnamese-style rolls.

Are these authentic Thai spring rolls?

This recipe is inspired by Thai flavors with traditional fillings and seasonings commonly used in Thailand.

What dipping sauces pair best with these?

Sweet chili sauce, plum sauce, or peanut sauce are all great choices.

Can I add herbs to the filling?

Yes, you can add Thai basil, mint, or even lemongrass for added aroma and flavor.

How do I know when the oil is ready for frying?

Test with a small piece of wrapper—it should bubble and rise to the surface immediately.

Do I need to cook the wrappers first?

No, spring roll wrappers are ready to use and cook quickly once fried.

Conclusion

These crispy Thai Spring Rolls are loaded with a flavorful mix of chicken, veggies, and noodles, making them the perfect appetizer or party snack. With simple ingredients and traditional Thai seasoning, this recipe brings takeout-style taste to your own kitchen—no special equipment required. Fry them up fresh and watch them disappear in minutes!

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