The Best Thai Spring Rolls
Crispy, golden, and bursting with vibrant flavors, "The Best Thai Spring Rolls" are the ultimate appetizer or snack for any occasion. These handmade spring rolls feature a delectable filling of tender glass noodles, fresh julienned carrots, crunchy bean sprouts, and shredded cabbage, all infused with the savory richness of soy sauce, oyster sauce, and a hint of sesame oil. Wrapped tightly in delicate rice paper wrappers and fried to perfection, each bite delivers a satisfying crunch followed by a burst of texture and flavor. Whether served with sweet chili dipping sauce or your favorite accompaniment, these Thai spring rolls are a crowd-pleasing delight that’s as fun to make as it is to eat. Perfect for parties, family dinners, or as a flavorful starter, this recipe is your guide to mastering authentic Thai-inspired cuisine at home.
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Recipe Information
Ingredients
- 20 pieces Spring roll wrappers
- 50 grams Glass noodles
- 1 medium, julienned Carrot
- 150 grams, shredded Cabbage
- 100 grams Bean sprouts
- 2 stalks, thinly sliced Scallions
- 3 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon, freshly ground Pepper
- 2 cups, for frying Vegetable oil
- 2 tablespoons, for sealing wrappers Water
Instructions
Soak the glass noodles in warm water for 10-15 minutes until softened. Drain and cut into 3-inch segments. Set aside.
In a large skillet or wok, heat 1 teaspoon of sesame oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the julienned carrots, shredded cabbage, and bean sprouts to the skillet. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Stir in the soaked glass noodles, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of ground pepper. Toss well to combine. Cook for another minute. Remove from heat and let the filling cool slightly.
Place a spring roll wrapper on a clean surface in a diamond orientation. Add 2-3 tablespoons of the filling near the bottom corner of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly into a cylinder. Seal the top corner by brushing it with a little water. Repeat with the remaining wrappers and filling.
In a deep pan, heat 2 cups of vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully add the spring rolls in batches, frying for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve the spring rolls hot with sweet chili sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
5221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 434.9 g | 558% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 274.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4077 mg | 177% | |
| Total Carbohydrate | 351.0 g | 128% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 12.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
