Thai Spring Rolls
Thai Spring Rolls are shatteringly crisp parcels packed with seasoned pork, glass noodles, and crunchy vegetables. Fried to a deep golden crackle and served with sweet chili sauce, they are the irresistible starter every Thai dinner deserves.
- Prep time
- 30 mins
- Cook time
- 20 mins
- Total time
- 50 mins
- Servings
- 4 servings
- Calories
- 380
Ingredients
- 12 spring roll wrappers (wheat-based, thawed if frozen)
- 8 oz (225g) ground pork
- 2 oz (50g) dried glass noodles (mung bean vermicelli), soaked and chopped
- 1 cup shredded green cabbage
- 1 medium carrot, julienned
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon ground white pepper
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry for sealing)
- Vegetable oil, for deep frying
- Sweet chili sauce, for serving
Instructions
- Soak the glass noodles in warm water for 10 minutes until soft, then drain well and snip into 2-inch lengths. In a large bowl, combine the pork, noodles, cabbage, carrot, green onions, garlic, soy sauce, oyster sauce, fish sauce, and white pepper, mixing until evenly combined.
- Lay one wrapper on a clean surface in a diamond position. Spoon about 3 tablespoons of filling in a log shape across the lower third of the wrapper.
- Fold the bottom point up over the filling, then fold in the left and right sides snugly. Roll tightly toward the top point, brushing the final corner with the cornstarch slurry to seal. Repeat with the remaining wrappers and filling.
- Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the rolls in batches of 4–5 for 4–5 minutes, turning occasionally, until deep golden brown and blistered.
- Lift out with a slotted spoon and drain on a wire rack — not paper towels, which trap steam and soften the crust.
- Serve hot with sweet chili sauce for dipping. The crackle when you bite in is half the pleasure.
Pro tips
- Roll each one tightly — air pockets make them balloon and burst in the hot oil.
- Keep unused wrappers covered with a damp towel so the edges do not dry out and crack.
- Maintain 350°F oil: too cool and the rolls soak up grease; too hot and they brown before the pork cooks through.
- Let fried rolls rest on a wire rack for 2 minutes so the crust stays shatteringly crisp.
Frequently asked questions
Can I freeze spring rolls before frying?
Yes — assemble the rolls, freeze them in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding about 2 minutes to the cooking time.
Why did my spring rolls burst while frying?
The filling was too wet. Squeeze excess liquid from the vegetables and let the noodles drain well; a soggy filling bursts the wrappers during frying.
Can I use rice paper wrappers instead?
Rice paper gives soft, chewy fresh rolls, not crispy ones. For this fried version you need wheat-based spring roll wrappers, which crisp up in hot oil.
Is there a lighter alternative to deep frying?
An air fryer at 400°F (200°C) for 10–12 minutes, flipped once, gives a lighter but still nicely crisp roll. Brush them lightly with oil first.