These Simple Thai Spring Rolls are Sure to Impress

Serving - These Simple Thai Spring Rolls are Sure to Impress www.compassandfork.comThai spring rolls are deceptively easy to make. Once you have tried and succeeded you will wonder why you have taken so long to make them. Once shallow-fried, these spring rolls take on a golden hue and deliver a delightfully, crunchy outside not to mention the tasty morsels inside.

Before I started this recipe, I did wonder if this would work. I had visions of Thai spring rolls improperly wrapped inside the rice paper  exploding everywhere when added to the hot oil.

But there was nothing to fear. Spring rolls are easy to wrap, they do not ooze out of the wrapper and they look pretty good.

But the proof of the pudding is in the eating and I am pleased to say not only were they perfectly crunchy but they tasted just as good as if you had gone to a Thai Restaurant.

Our recipe contains ground pork but you can easily replace that with mushrooms if you want a vegetarian version and you will lose none of the flavor or texture contrasts with the dish.

The History of the Spring Roll

Chinese Influence - These Simple Thai Spring Rolls are Sure to Impress www.compassandfork.comThere is little doubt spring rolls originated in China. From there they spread throughout South East Asia and are particularly popular in Vietnam, perhaps more so than in Thailand.

Spring Rolls can be made to be eaten hot or cold. If being served hot, they will be deep-fried or shallow-fried like we are doing here, and served immediately. In China and Thailand it is usual for the spring roll to be served with a thick sauce like plum or hoisin sauce.

In Vietnam, they are served with lettuce and various herbs like Vietnamese mint and Asian basil. The spring roll and herbs are wrapped inside lettuce leaves then dipped in a thin dipping sauce containing maybe soy and red chilies. Yum!

However, cold spring rolls are just as good and even easier to make. You do need to pre-cook the filling and then just soak the rice paper for 20 seconds or so and wrap the filling inside. Job done, they are ready to serve.

There is no rice paper crunch with this method but the “fresh” spring roll is just that and there is no mucking around with oil.

Fresh spring rolls are easy to make and are great in summer as they can be prepared earlier and left in the refrigerator until you need them.

Thai Spring Rolls

As you can see in the picture below meat is treated the same as any other ingredient in Thai cooking. Color is important. Here we have orange, purple, yellow, white and the glass noodles are transparent.

Temple - These Simple Thai Spring Rolls are Sure to Impress www.compassandfork.comTexture is also important. As the vegetables are only lightly cooked they are still crunchy, which adds to the pleasure of this dish.

You can use spring roll wrappers, available from Chinese/Asian grocers, or rice paper, common in Vietnam and gluten-free.

It is very lightly spiced with only a dash of soy sauce in the filling, making it perfect for children. I really don’t know of a child that doesn’t like Thai spring rolls.

So for something a little different at home, why not try these? You will impress your family and friends; I can assure you.

And if you like the sound of your spring roll being wrapped in lettuce and some herbs then go right ahead. Iceberg lettuce, cilantro (coriander) and Vietnamese Mint are a great combination.

Free Asian Cooking Essentials Guide

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These Simple Spring Rolls are Sure to Impress You can serve Thai or Vietnamese Style (gluten free and veg options) www.compassandfork.com

 

A Foodies Guide to the Best of Thailand Thai Spring Rolls www.compassandfork.com
Thai Spring Rolls
Print Recipe
Print Recipe
These golden Thai spring rolls are easy to make and will impress your family and friends. For a vegetarian option, replace the ground pork with mushroom. This recipe should make 8 decent-sized spring rolls, easily enough for 4 people. I use coconut oil here but you can use an alternative.
Servings Prep Time Cook Time Passive Time
4people 15minutes 10minutes 5minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
10minutes 5minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Soak the noodles in cold water for 10 to 15 minutes. Then cut into 6 inch (15 cm) lengths.Ingredients - These Simple Thai Spring Rolls are Sure to Impress www.compassandfork.com
  2. Heat the oil over a low heat and add the garlic. Cook for 2 minutes. Then add the pork, tossing and cook until no pink remains. Then add the vegetables and cook for a further 2 minutes.
  3. Add the soy, sugar and water. Combine well then add the prepared glass noodles and cook for about 1 minute. The glass noodles should be translucent. Take off the heat and allow to cool.In the Wok - These Simple Thai Spring Rolls are Sure to Impress www.compassandfork.com
  4. Roughly divide the mixture into 8. Start wrapping as indicated in the picture below. Make sure there is egg near the edge so the spring rolls seal.Wrapping Spring Rolls - These Simple Thai Spring Rolls are Sure to Impress www.compassandfork.com
  5. Heat the oil over a medium-high heat and when hot deep fry for 1 to 2 minutes only. I usually test with 1 spring roll. The oil should not be smoking and should be pleasantly bubbling when the spring roll is added. If it looks good add another 3 spring rolls. I cook in 2 batches of 4. Serve with plum or hoisin sauce.
Recipe Notes

# These items are described in more detail with our free, Asian Cooking Essentials Guide.

30 Responses

  1. Ali @ Home & Plate
    | Reply

    The ingredients in your egg rolls look fresh and amazing. I will be saving this recipe to try when I have company. It is a perfect appetizer. Looks delicious!

    • Editor
      | Reply

      Yes and always such a popular appetizer. Thanks for your comment.

  2. Sam | Ahead of Thyme
    | Reply

    Yum! These look soo good!

    • Editor
      | Reply

      Yes full of crunch. Thanks for your comments.

  3. Sarah
    | Reply

    These look great! I didn’t know it was simple spring roll wrappers used to make these. Could you also eat them without the frying, like some of the fresh spring rolls I see around, or is that a different kind of wrap?

    • Editor
      | Reply

      Hi Sarah, further down the post there is a link to Fresh Spring Rolls. Yes you can avoid the frying by using rice paper (not spring roll wrappers) but you need to pre-cook the filling. Thanks for your comment.

  4. I enjoyed reading about the origins of spring roll and how each Asian country prepares them. Also the recipe you have provided sounds delicious too.

    • Editor
      | Reply

      Charla they are also surprisingly easy to prepare and cook. Thanks for your comment.

  5. Amanda@ChewTown
    | Reply

    Wonderful post! I love that you go into the origins of spring rolls. I’m a total sucker for spring rolls – I can’t resist them when I’m out and they are on a menu. Will have to try and make them at home now.

    • Editor
      | Reply

      Amanda, I agree, they are always good. Chinese, Vietnamese, Thai. Slightly different methods and ingredients but same great result. Thanks for your comment.

  6. Wandercooks
    | Reply

    Yum yum, these look incredible and I can almost hear that crispy crunch already haha. We love all the different styles you can get across Southeast Asia but blending the two with crunchy Thai spring rolls as a filling inside fresh Vietnamese rolls is divine!

    • Editor
      | Reply

      Yes I must admit, I really enjoy the extra freshness from the lettuce and herbs in the Vietnamese version. Thanks so much for your comment.

  7. anna @ annamayeveryday
    | Reply

    Gosh these look good, I’ve made fresh spring rolls but there is something about the crunch of this kind along with the flavours that make them rather special.

    • Editor
      | Reply

      I know what you mean. I always feel better inside when I eat the fresh spring rolls but I actually prefer the fried crunchy ones. Thanks for your comment.

  8. Elizabeth
    | Reply

    I have to confess that although I love spring rolls I’ve never tried making my own! You make it sound so easy!

    • Editor
      | Reply

      Elizabeth, it wasn’t difficult. And when they turn out great you can’t help but be pleased with yourself. Thanks for your comment.

  9. Christie
    | Reply

    I love, love, love spring rolls. I am going to have to have one today. Yours look incredible. Love that filling.

    • Editor
      | Reply

      Christie, is there are more loved SE Asian appetizer? Thanks for your comment.

  10. Annie @ Annie's Noms
    | Reply

    I’ve never made homemade Spring Rolls even thought I bought some wrappers ages ago meaning to. These looks awesome though, loving the flavours!

    • Editor
      | Reply

      Annie, the flavors are rather good and the spring rolls themselves are easier than you think. Thanks for your comment.

  11. Taylor Thurston
    | Reply

    I LOOOVE pork! I also love spring rolls, never braved the trek to make them, though. You are rapidly changing my mind! And I know exactly where to find all of the ingredients! Thanks for the recipe!

    • Editor
      | Reply

      Taylor, I was thinking along your lines but honestly it was easy to make the spring rolls. Thanks for your comment.

  12. Ilona @ Ilona's Passion
    | Reply

    It is so nice that you added some history of these rolls!

    • Editor
      | Reply

      One of my little hobbies Ilona. Thanks for your comment.

  13. AiPing | Curious Nut
    | Reply

    I always always alwaysssss have to have my fried spring rolls. I’ve loved them since I was young and I still love them to date. I agree that making them at home is a breeze.

    • Editor
      | Reply

      I know what you mean. I find it very difficult not to have spring rolls as an appetizer rather than try something else! Thanks for your comment.

  14. I didn’t realize it was so easy to make these. I am going to have to try at some point. Love all the good info in this post! 🙂

    • Editor
      | Reply

      Natasha, it’s what I thought as well beforehand. They are just easy to make. Thanks for your comment.

  15. Valentina
    | Reply

    Such great fresh ingredients in this recipe. I love all sorts of spring rolls, especially the ones served cold with fresh herbs. Thanks for the lesson!

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