These Thai spring rolls are fresh, crunchy, and full of flavor! Packed with veggies, herbs, and sometimes shrimp, they’re a tasty treat that you can enjoy any time.
Making them is half the fun! I love to dip them in peanut sauce or sweet chili sauce—it makes every bite even better! Grab a few friends, and you have a tasty snack to share.
Key Ingredients & Substitutions
Spring roll wrappers: These provide the outer layer. If you can’t find spring roll wrappers, you can use rice paper or even tortillas in a pinch. Just keep in mind that cooking time and texture may differ.
Cabbage: I love using green cabbage for its crunchy texture. Napa cabbage is also a great alternative if you prefer a slightly softer leaf. Other options include bok choy or slaw mixes.
Carrots: Shredded carrots add color and sweetness. You can use pre-shredded carrots or even substitute with zucchini if you want a different taste. Just be aware that zucchini has more moisture!
Mushrooms: Finely chopped mushrooms give a nice earthy flavor. If you’re not a fan, try using diced bell peppers or omit them entirely. They’re easy to replace!
Herbs: Fresh cilantro adds a traditional taste, but if you’re not a fan, fresh basil or mint can bring a refreshing twist. Use what you love!
How Do You Roll Perfect Spring Rolls?
Rolling spring rolls can seem tricky, but it’s all about technique. Start by placing your filling in the center, ensuring not to overfill. Here’s a step-by-step guide:
- Lay the wrapper in a diamond shape with a corner facing you.
- Add about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides like an envelope.
- Roll it up tightly towards the top corner and seal it with a little water.
Practice makes perfect! Don’t worry if they don’t look perfect at first; they will still taste amazing. Cook a small batch first to fine-tune your rolling technique.
How to Make Authentic Thai Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 10-12 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ½ cup mushrooms, finely chopped
- ½ cup bean sprouts
- ¼ cup green onions, sliced
- ¼ cup fresh cilantro, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce (optional)
- ½ teaspoon sugar
- Salt and pepper to taste
- Vegetable oil for frying
- Sweet chili sauce for serving
How Much Time Will You Need?
This recipe will take you about 20 minutes to prepare the filling and wrap the spring rolls, plus an additional 15-20 minutes for frying them. In total, you’re looking at around 40-45 minutes to have your delicious spring rolls ready to serve!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine your shredded cabbage, carrots, finely chopped mushrooms, bean sprouts, sliced green onions, chopped cilantro, minced garlic, soy sauce, oyster sauce (if you choose to use it), sugar, and a bit of salt and pepper. Mix everything together well so that the flavors blend nicely. This is the tasty filling for your spring rolls!
2. Wrap the Spring Rolls:
Take one spring roll wrapper and lay it flat on a clean surface with a corner pointing towards you, making a diamond shape. Scoop about 2 tablespoons of your filling and place it in the center of the wrapper. Now, fold the bottom corner of the wrapper over the filling, then fold in the sides tightly. Finally, roll it up away from you to enclose the filling completely and seal the top corner with a little water to hold everything together. Repeat this with all the wrappers and filling until you’re done.
3. Fry the Spring Rolls:
In a deep frying pan or wok, heat up some vegetable oil over medium heat. You want the oil hot but not smoking. Once the oil is ready, carefully add a few spring rolls at a time, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they turn golden brown and crispy. Once done, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to soak up any extra oil.
4. Serve and Enjoy:
Now that your spring rolls are all fried and crispy, serve them hot with sweet chili sauce on the side for dipping. They’re a delightful treat that everyone will love—enjoy your authentic Thai spring rolls!
Can I Use Different Vegetables in This Recipe?
Absolutely! You can swap in any vegetables you like or have on hand. Bell peppers, zucchini, or even shredded cooked chicken are great options. Just be sure to keep the total amount of filling around 2 cups to ensure a good roll!
What Can I Substitute for Oyster Sauce?
If you’re looking for a substitute, try using additional soy sauce mixed with a bit of sugar for sweetness. You can also use hoisin sauce, which adds a delicious flavor similar to oyster sauce. Aim for the same quantity as specified in the recipe!
How to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes to get them crispy again. A quick air fry can also work wonders!
Can I Make These Spring Rolls Ahead of Time?
Yes, you can! Assemble the spring rolls, but instead of frying them right away, cover and refrigerate them for up to a day. When you’re ready to eat, just fry them fresh for that crispy texture!
