Thai Spring Rolls (3 Cooking Methods)
I made sure to include three cooking options as well that will give you the crispy, crunch that’s so desired in spring rolls. The classic frying method and air-frying method will give the best crisp.
I don’t know if I’ve ever met a spring roll that I hated, but I know one thing for certain – homemade Thai spring rolls are the BEST I’ve ever tasted!
- The crispy fried wrapper that’s wrapped tightly around the savory filling creates the most satisfying bite without being overly oily from the fryer.
- Plus, it’s thin enough to not be too heavy, but still thick enough to provide a light crunch.
- You can serve up these Thai spring rolls as an appetizer, finger food for your next party, or as a side dish to your favorite Thai-inspired meal! I often find myself frying up a batch of these bad boys whenever I make Pad Thai for dinner, Khao Pad or other favorite Thai recipes.
Key Ingredients and Substitutions
Wrappers – Use spring roll wrappers, it’s very important! Do not use dried rice wrappers, as those are meant for fresh spring rolls.
Ground Pork – If you’d prefer, you may also use ground chicken or ground turkey.
Rice Noodles – Glass noodles or vermicelli both work. The difference is that glass noodles are made with mung beans and vermicelli is made with rice.
Dried Shiitake Mushrooms – Try not to substitute these with any other type of mushrooms. You can use fresh shiitake mushrooms if needed but note that dried shiitakes have much stronger flavor.
Gluten free options – for the gluten in sauces, the soy sauce and oyster sauce can be easily substituted with gluten free options. For spring rolls wrappers, use rice spring rolls wrappers (clear ones) but they have to be labeled “for frying” or something similar.
How to Make Thai Spring Rolls
- When preparing ingredients, set time aside to re-hydrate the mushrooms and soak the noodles.
- Prep the remaining ingredients before cooking.
- To make the filling, sauté garlic in a hot wok, then add ground pork and cook, breaking up the pieces, with some soy sauce added. Add veggies and remaining ingredients and cook until everything is soft and cooked.
- To wrap spring rolls, spread some filling in a line on a diamond placed wrapper and roll them starting by folding up the bottom, then folding in the sides, and then rolling it up. Make sure to seal the edges.
Cooking Options For Spring Rolls
Of course, the classic method is to fry them. Since air fryers have become a staple appliance in so many households, I will include an air fryer method below that also yields delicious spring rolls!
- Frying In Oil: preheat oil to 350°F and fry your spring rolls in batches for 5-6 minutes until they reach a golden brown color. Use metal tongs to remove them and place them on the prepared wire rack.
- Air Frying: place some them into the basket of your air fryer in a single layer, and air fry at 375°F for approximately 12-14 minutes.
To Keep Spring Rolls Warm While Cooking Other Batches
Preheat the oven to 200°F and place a wire rack on top of a baking sheet. Place the cooked spring rolls on the wire rack and keep them warm in the oven.
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Thai Spring Roll Recipe
Ingredients
- 25 spring roll wrappers thawed
- 1 egg whisked
Filling:
- 1 lb ground pork or ground chicken, or ground turkey
- 1 1/2 cups shredded cabbage
- 1 cup shredded carrots
- 3 oz glass noodles or vermicelli
- 4-6 dried shiitake mushrooms soaked
- 4 garlic cloves
- 4-5 cilantro stems minced
- 3 tbsp low sodium soy sauce divided
- 3 tbsp oyster sauce
- 2 tsp white granulated sugar
- 1/2 tsp black pepper
- 1/4 tsp white pepper
- pinch salt if needed
Instructions
Before cooking:
- Soak the dried shiitake mushrooms in warm water until rehydrated. Soak the noodles according to the package instructions. (Usually 3-4 minutes in hot, boiling water.) Mince mushrooms when they are rehydrated and chop the noodles into about 1-inch pieces as well.
- Shred or shave cabbage and carrots. Smash and mince garlic cloves and mince cilantro stems.
- Measure remaining ingredients and set everything aside.
- Make sure to thaw spring roll wrappers if they are frozen.
Prepare the filling:
- Preheat a large wok (or a deep, large cooking pan) and drizzle some canola oil.
- Add minced garlic and sauté just for a few seconds, until fragrant. Add ground pork and break it up and add about a tablespoon of soy sauce. Keep cooking and breaking it up until almost done.
- Add in cabbage and carrots, stir and cook until both softened. Stir in minced cilantro stems and minced shiitake.
- Stir in remaining soy sauce, oyster sauce, sugar, and peppers. Stir well and finish cooking until vegetables are completely softened.
- Take off heat and let it cool to room temperature before rolling.
Wrapping spring rolls:
- Whisk the egg in a small bowl and set it on your work station.
- Place a spring roll wrapper on a diamond.
- Spread about 3-4 tablespoons of filling in a line, on the lower part of the diamond, leaving about a couple inches on each side.
- Gently and carefully, fold the bottom corner over the filling mixture. Fold both side corners toward center of wrapper, it will start to look like an open envelope.
- Dip your fingers in the egg and run it all along the edges of the wrapper to seal better. Carefully roll up the spring roll. Repeat with remaining spring rolls.
Frying Spring Rolls:
- Place a couple of sheets of paper towel onto a wire rack for the spring roll when they're fried.
- Preheat canola or vegetable oil to 350° and fry a few spring rolls at a time (don't overcrowd them). Fry spring rolls for 5-6 minutes, until golden-brown. Use metal tongs to take the spring rolls out and place them onto the prepared wire rack.
Air-frying spring rolls:
- To air-fry spring rolls, place them into the air-fryer basket in one layer and make sure to give them a little space between. Don't overcrowd.
- Air-fry spring rolls at 375° for 12-14 minutes, until crispy golden brown.
Baking spring rolls:
- Preheat the oven to 400° and fit a wire rack inside a baking sheet. Lightly grease the wire rack.
- Place wrapped spring rolls onto the wire rack and bake for 18-20 minutes.
To serve:
- These spring rolls are fantastic with Sweet Thai Chili Sauce!
Video
Notes
Nutrition
More Thai Recipes To Try
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Crispy, smooth, very tasty Pork Spring Rolls! Quick, relatively easy, and guaranteed an appetizer “Big Hit!”
Yum!
So good!
You are my all time favorite , You never disappoint.
You go Girl
Aww, thank you, Annette! You made my day! 🙂