Imagine biting into a perfectly crisp, golden-brown Thai spring roll. The outer shell crackles as you uncover a flavorful filling of tender chicken, fresh veggies, and seasoned noodles, all harmonized with classic Thai spices. These spring rolls are more than just an appetizer—they’re an irresistible treat that combines bold flavors, delightful textures, and a sense of culinary adventure.
Whether you’re preparing them for a family meal, a festive gathering, or simply indulging your cravings, these Thai spring rolls are easy to make and deeply satisfying to eat. Ready to get rolling? Let’s learn how to make them step-by-step.
What Are Thai Spring Rolls?
Thai spring rolls are a beloved appetizer in Thai cuisine, known for their crispy, flaky wrappers and flavorful fillings. Filled with ground chicken, shredded veggies, and vermicelli noodles, they’re seasoned with garlic, white pepper, and bouillon for a perfectly balanced taste. Once rolled and fried, they’re typically served with a sweet chili or peanut dipping sauce. Whether you’re new to Thai food or a seasoned fan, these spring rolls are guaranteed to please.
Why You’ll Love This Recipe
- Customizable: Swap out the filling ingredients to suit your tastes or dietary needs.
- Crowd Favorite: Perfect for parties, snacks, or even light meals.
- Make-Ahead Friendly: These rolls can be frozen and fried later, making them a great prep-ahead dish.
- Bursting with Flavor: Each bite delivers a satisfying crunch and a burst of well-seasoned goodness.
Ingredients for Thai Spring Rolls
| Ingredient | Quantity | Notes |
|---|---|---|
| Spring roll wrappers | 1 pack | Found in the freezer section. |
| Vermicelli noodles | 7 oz | Soften by soaking in warm water. |
| Vegetable oil | 2 tablespoons, divided | For cooking the filling and frying rolls. |
| Ground chicken | ½ lb | Provides tender, protein-rich filling. |
| Green cabbage | 1 cup, shredded | Adds crunch and freshness. |
| Carrots | 1 cup, shredded | For sweetness and color. |
| White pepper powder | 1 teaspoon | Adds a subtle, earthy spice. |
| Garlic powder | 1 teaspoon | Adds depth and flavor to the filling. |
| Bouillon cube | ½ cube, crushed | Enhances flavor (optional). |
| Cornstarch | 1 tablespoon | Used for sealing the wrappers. |
| Water | ¼ cup | Mixed with cornstarch for wrapping. |
How to Make Thai Spring Rolls: Step-by-Step Instructions
1. Prepare the Vermicelli Noodles
- Soak the vermicelli noodles in warm water for 5–10 minutes, or until softened. Drain thoroughly and set aside.
2. Cook the Filling
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it up into small pieces.
- Add the shredded cabbage, carrots, white pepper, garlic powder, and crushed bouillon cube to the skillet. Stir everything together and cook for 3–4 minutes until the vegetables are softened.
- Remove the skillet from heat and let the filling cool slightly. Mix in the softened vermicelli noodles.
3. Prepare the Wrapping Mixture
- In a small bowl, combine the cornstarch and water. Stir until it forms a smooth paste. This will be used to seal the spring roll wrappers.
4. Assemble the Spring Rolls
- Lay a spring roll wrapper on a flat surface with one corner pointing toward you, forming a diamond shape.
- Place about 2 tablespoons of the filling near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides tightly. Roll the wrapper upward into a tight cylinder, sealing the top corner with the cornstarch mixture. Repeat with the remaining wrappers and filling.
5. Fry the Spring Rolls
- Heat the remaining vegetable oil in a deep skillet or frying pan over medium-high heat.
- Once the oil is hot (about 350°F or 175°C), fry the spring rolls in batches for 3–5 minutes, turning occasionally, until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
6. Serve and Enjoy
- Serve the spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or peanut sauce.
Tips for Perfect Thai Spring Rolls
- Don’t Overfill: Using too much filling can cause the rolls to tear or fall apart during frying.
- Seal Tightly: Make sure the wrappers are sealed well to prevent oil from seeping in during frying.
- Fry in Batches: Avoid overcrowding the pan to ensure even frying and a crispy texture.
- Test Oil Temperature: If the oil is too hot, the rolls will burn; too cool, and they’ll absorb too much oil.
- Use Fresh Wrappers: Keep the wrappers covered with a damp towel to prevent them from drying out.
Serving Suggestions
- Dipping Sauces: Serve with sweet chili sauce, hoisin sauce, or peanut dipping sauce for added flavor.
- Side Dishes: Pair with a light Thai salad or a bowl of tom yum soup for a complete meal.
- Beverages: Enjoy with iced tea, sparkling water, or a Thai iced coffee for a refreshing accompaniment.
Variations You’ll Love
- Vegetarian Spring Rolls: Swap the chicken for tofu or additional vegetables like mushrooms and bean sprouts.
- Seafood Twist: Replace the chicken with shrimp or crab for a seafood version.
- Spicy Rolls: Add chili flakes or Sriracha to the filling for a kick of heat.
- Air-Fryer Option: Cook the spring rolls in an air fryer for a healthier, less oily alternative.
Nutritional Information (Per Spring Roll)
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Protein | 7g |
| Carbohydrates | 12g |
| Fat | 8g |
| Fiber | 2g |
FAQ Section
1. Can I make these spring rolls ahead of time?
Yes, you can assemble the spring rolls and refrigerate them, uncooked, for up to 24 hours. Fry them fresh when ready to serve.
2. Can I freeze Thai spring rolls?
Absolutely! Place the assembled rolls on a baking sheet and freeze until firm. Transfer them to a freezer bag and store for up to 3 months. Fry directly from frozen—just add an extra 1–2 minutes to the cooking time.
3. What’s the best way to reheat spring rolls?
Reheat leftover spring rolls in the oven or air fryer to restore their crispiness. Avoid microwaving, as it can make them soggy.
4. Can I bake these spring rolls instead of frying?
Yes, brush the rolls lightly with oil and bake at 400°F (200°C) for 20–25 minutes, turning halfway through.
5. What can I use instead of spring roll wrappers?
You can use rice paper wrappers for a lighter, gluten-free option, but they won’t be as crispy.
6. How do I prevent the rolls from becoming greasy?
Ensure the oil is at the right temperature (350°F or 175°C) before frying, and drain the rolls on paper towels immediately after cooking.
Why Thai Spring Rolls Work
Thai spring rolls are the perfect balance of crispy, savory, and satisfying. The combination of chicken, noodles, and fresh veggies delivers flavor and texture in every bite, while the fried wrapper provides a satisfying crunch. They’re easy to customize and even easier to devour, making them a staple for appetizers, snacks, or party platters.
Conclusion
With this Thai Spring Rolls recipe, you’ll have a go-to appetizer that’s guaranteed to impress your family and friends. Crispy, flavorful, and incredibly versatile, these rolls are a celebration of Thai flavors that anyone can master at home.
Thai Spring Rolls: A Crispy, Flavor-Packed Appetizer
Ingredients
- Spring roll wrappers: 1 pack found in the freezer section.
- Vermicelli noodles: 7 oz soak in warm water to soften.
- Vegetable oil: 2 tablespoons divided (for cooking the filling and frying rolls).
- Ground chicken: ½ lb for a protein-packed filling.
- Green cabbage: 1 cup shredded (adds crunch and freshness).
- Carrots: 1 cup shredded (for sweetness and color).
- White pepper powder: 1 teaspoon for a subtle spice.
- Garlic powder: 1 teaspoon adds depth and flavor.
- Bouillon cube: ½ cube crushed (optional, enhances flavor).
- Cornstarch: 1 tablespoon for sealing the wrappers.
- Water: ¼ cup mix with cornstarch for wrapping.
Instructions
- Prepare the Vermicelli Noodles: Soak the vermicelli noodles in warm water for 5–10 minutes until softened. Drain thoroughly and set aside.
- Cook the Filling: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the ground chicken and cook until browned, breaking it into small pieces. Add shredded cabbage, carrots, white pepper, garlic powder, and crushed bouillon cube. Stir and cook for 3–4 minutes until the vegetables are softened. Remove from heat and let cool slightly. Mix in the softened vermicelli noodles.
- Prepare the Wrapping Mixture: Combine cornstarch and water in a small bowl to make a paste for sealing the wrappers.
- Assemble the Spring Rolls: Lay a spring roll wrapper on a flat surface, with a corner pointing toward you (diamond shape). Place 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly into a cylinder. Seal the top corner with the cornstarch paste. Repeat with remaining wrappers and filling.
- Fry the Spring Rolls: Heat the remaining 1 tablespoon of vegetable oil in a deep skillet over medium-high heat. Fry the rolls in batches for 3–5 minutes, turning occasionally, until golden brown. Drain on paper towels.
- Serve and Enjoy: Serve hot with sweet chili sauce or peanut sauce for dipping.