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Best Crispy Spring Rolls - Thai Style

These homemade crispy Thai spring rolls are filled with fresh vegetables and flavors, offering a lighter and more customizable alternative to store-bought versions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 spring rolls
Course: Appetizer, Snack
Cuisine: Asian, Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 40 g glass noodles, dry Adds texture and chewiness; substitute with rice noodles if needed.
  • 120 g ground pork Optional; can be replaced with tofu for a vegetarian version.
  • 3 tsp soy sauce Use low-sodium soy sauce to control saltiness.
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground white pepper
  • 4 cloves garlic, minced
  • 3 medium size dried shiitake mushrooms, soaked in hot water until soft, then finely chopped
  • 1.5 cups finely shredded green cabbage
  • 1 cup grated carrots
  • 6 stems cilantro, finely chopped
  • 1/2 - 1 tsp salt
  • 1 Tbsp sugar
  • 2-3 Tbsp water As needed to moisten filling.
  • 12-14 pieces 8-inch spring roll wrappers, thawed Can substitute with rice paper for a lighter version.
  • 1 egg beaten, for sealing the wrapper
  • as needed Oil for frying
  • as needed Dipping sauce: Sweet chili sauce, store-bought or homemade

Method
 

Preparation
  1. Soak the glass noodles in room temperature water for 7-10 minutes until softened. Drain and cut into 2-inch pieces.
  2. In a small bowl, mix the ground pork with 1 teaspoon of soy sauce. Set aside.
  3. In a wok or large sauté pan, add a splash of vegetable oil and heat over medium. Add minced garlic, black pepper, and white pepper, stirring until fragrant.
  4. Increase the heat to medium-high and add the seasoned pork. Cook until nearly cooked through, about 3-4 minutes.
  5. Add shiitake mushrooms, glass noodles, cabbage, carrots, cilantro, sugar, remaining salt, and 2 teaspoons of soy sauce. Toss until cooked, about 5 minutes.
  6. Let the filling cool while preparing the wrappers.
Assembly
  1. Lay a spring roll wrapper on a clean surface. Place 2 tablespoons of filling slightly off-center. Fold the corner nearest you over the filling, roll tightly, and seal with beaten egg.
Frying
  1. Heat oil to 350°F (175°C). Fry spring rolls in batches until golden brown, about 4-5 minutes per batch. Transfer to paper towels to drain.
  2. Serve hot with sweet chili sauce for dipping.

Notes

Keep the oil temperature consistent for even frying. Use up leftover filling in other recipes or freeze wrapped spring rolls for later use. Leftovers can be stored in the fridge for up to 3 days.