Thai spring rolls are crisp, fresh, and packed with a colorful mix of veggies and sometimes shrimp or chicken, all wrapped in delicate rice paper. They have a light and satisfying crunch alongside bright, herby flavors like mint, cilantro, and a little kick from chili. They’re a perfect balance of cool, crunchy, and flavorful in every bite.
I love making these rolls on a warm day when I want something fresh but filling. They’re fun to assemble and a bit like a craft project—you can add whatever veggies you love or have on hand, and even a bit of peanut sauce for dipping takes them to another level. I always keep extra herbs ready because they make a big difference in the taste.
The best part is how versatile they are. I often serve them as an appetizer or a light lunch, and my friends always say they’re a refreshing change from heavier meals. If you’ve never tried wrapping your own spring rolls, I promise it’s easier than it looks and really worth the little effort. They bring a little bit of Thailand right to your table with every bite!
Key Ingredients & Substitutions
Spring roll wrappers: These are usually thin and crispy when fried. You can find them in Asian stores or the freezer section. If unavailable, try fresh rice paper rolls for a no-fry version.
Vegetables: Cabbage, carrots, and bean sprouts give great crunch and freshness. Feel free to swap bean sprouts for shredded bell peppers or zucchini if fresh sprouts are hard to find.
Shrimp: Adds a nice touch of seafood flavor. You can skip it for a vegetarian roll or replace with shredded chicken or tofu for different protein options.
Herbs: Fresh cilantro and mint bring vibrant, bright flavors essential to Thai spring rolls. Don’t skip them—they really lift the whole dish.
Sauces: Soy sauce and fish sauce create that signature savory umami taste. For vegetarian versions, use tamari or more soy sauce instead of fish sauce.
How Do You Roll Thai Spring Rolls Without Them Falling Apart?
Rolling Thai spring rolls can be tricky at first, but these tips make it easier:
- Use a flat, clean surface and keep your filling ingredients drained to avoid soggy rolls.
- Lay the wrapper with one corner pointing at you (like a diamond shape).
- Spoon the filling near your corner but avoid overfilling.
- Fold the corner over the filling, then fold the two side corners in to seal the sides.
- Roll tightly but gently away from you, sealing the final edge with a dab of water or egg wash.
- This tight roll prevents slipping and helps achieve that perfect, crispy texture once fried.
Practicing once or twice makes the process smooth and fun, and it’s worth the effort for how great the rolls turn out!
Equipment You’ll Need
- Deep-frying pan or wok – I prefer this because it heats evenly and makes frying safer and easier.
- Slotted spoon or spider strainer – helps you lift the rolls out of hot oil without splashing.
- Mixing bowls – for combining vegetables and preparing dipping sauce ingredients.
- Cutting board and sharp knife – for chopping vegetables, herbs, and proteins.
- Plate or tray lined with paper towels – to drain excess oil from fried spring rolls.
- Small bowl of water – for sealing the wrappers as you roll them.
Flavor Variations & Add-Ins
- Protein swaps: Use shredded chicken, tofu, or pork instead of shrimp for different flavors or dietary needs.
- Veggie options: Add thinly sliced bell peppers, cucumber, or bok choy for extra crunch with a fresh twist.
- Herb tweaks: Try basil or Thai basil instead of mint for a different herbal note.
- Spice level: Mix in chopped chili or a dash of sriracha into the filling or dipping sauce for extra heat.
How to Make Thai Spring Rolls?
Ingredients You’ll Need:
For The Rolls:
- 12 spring roll wrappers
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cup bean sprouts
- ½ cup cooked shrimp, chopped (optional)
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- Vegetable oil for frying
For The Dipping Sauce:
- ¼ cup water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon fish sauce
- 1 clove garlic, minced
- 1 small red chili, finely chopped (optional)
- 1 tablespoon crushed peanuts (optional)
Time Needed:
This recipe takes about 25 minutes total: 15 minutes to prep your ingredients and roll the spring rolls, plus 10 minutes for frying and making the dipping sauce. It’s a quick and tasty way to enjoy fresh homemade Thai treats!
Step-by-Step Instructions:
1. Prepare the Filling:
In a big bowl, mix together shredded cabbage, carrots, bean sprouts, chopped shrimp (if you’re using it), minced garlic, sliced green onions, cilantro, and mint. Then, add soy sauce, fish sauce, sugar, and white pepper. Toss everything well so the flavors blend nicely.
2. Roll the Spring Rolls:
Lay a spring roll wrapper on a clean flat surface with one corner pointing towards you. Put about 2 tablespoons of the filling near that bottom corner. Fold the corner over the filling, then fold in the left and right sides towards the center. Roll it up tightly from the corner near you, sealing the edge with a little bit of water so it sticks.
3. Fry the Rolls:
Heat vegetable oil in a deep pan or fryer to about 350°F (175°C). Carefully fry the rolls in batches for 3 to 5 minutes or until they turn golden and crispy. Remove them with a slotted spoon and place on paper towels to drain excess oil.
4. Make the Dipping Sauce:
Mix together water, rice vinegar, sugar, fish sauce, minced garlic, chopped chili (if you like spicy), and crushed peanuts (optional) in a small bowl. Stir until the sugar dissolves to create a tasty dipping sauce.
5. Serve and Enjoy:
Serve your crispy Thai spring rolls warm with the dipping sauce on the side. They’re perfect as appetizers or a delightful snack anytime.
Can I Make Thai Spring Rolls Ahead of Time?
Yes! You can prepare and roll the spring rolls a few hours in advance. Keep them covered with a damp cloth to prevent drying out, and fry just before serving for the best crispiness.
What Can I Use Instead of Shrimp?
Feel free to swap shrimp with cooked chicken, tofu, or omit protein altogether for a vegetarian version. All work great and absorb the seasonings well.
How Do I Store Leftover Spring Rolls?
Store any leftover fried spring rolls in an airtight container in the fridge for up to 2 days. Reheat them in an oven or air fryer to keep them crispy instead of microwaving.
Can I Bake Instead of Frying the Spring Rolls?
Absolutely! Brush the rolls lightly with oil and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through, until golden and crisp. This is a healthier alternative to deep frying.