Thai Style Mini Spring Rolls Recipe

Prepare ingredients

Soak glass noodles in warm water for 5–10 minutes until softened. Drain, squeeze out excess water and roughly chop into 1–2 cm pieces. Finely chop the chicken or shrimp, mushrooms, carrot, cabbage, green onions and cilantro. Mince garlic and chop shallot.

Cook filling

Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and chopped shallot; stir-fry for 30 seconds until fragrant. Add chopped chicken or shrimp and cook, stirring, until just cooked through (about 3–4 minutes for chicken, 2–3 minutes for shrimp).

Add vegetables and season

Add mushrooms, carrot and cabbage and stir-fry 2–3 minutes until vegetables are tender-crisp. Add the soaked chopped glass noodles, light soy sauce, fish sauce, sugar and white pepper. Toss to combine and cook another 1 minute to let flavors meld. Taste and adjust seasoning as needed. Remove from heat and stir in chopped cilantro and green onions. Spread mixture on a tray to cool to near room temperature (important so wrappers don’t get soggy).

Prepare sealing slurry

Mix 2 tbsp cornstarch with 2 tbsp cold water to form a smooth slurry (this is your glue for sealing wrappers).

Fill and roll

Lay one spring roll wrapper with one corner pointing toward you (diamond shape). Place about 1½–2 tablespoons of cooled filling near the corner closest to you, leaving about 2 cm (¾ in) margin on each side. Fold the bottom corner up over the filling, tuck in both sides snugly, then roll tightly toward the top corner. Brush a little cornstarch slurry on the top corner to seal. Repeat with remaining wrappers and filling (should make about 22–24 mini rolls depending on fill amount). Place finished rolls seam-side down on a tray; keep covered with a lightly damp cloth while you work to prevent drying.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (8–10 cm). Heat oil to 175°C (350°F). If you don’t have a thermometer, test by dropping a small corner of wrapper — it should sizzle and brown steadily, not burn.

Fry spring rolls

Fry the mini spring rolls in batches (do not overcrowd) for 2½–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let rest 2 minutes (hot filling).

Make sauce

In a small saucepan, combine 60 ml water, 120 g sugar, 30 ml rice vinegar, 30 ml fresh lemon juice, minced garlic and chili flakes (or chopped chilies). Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Mix 1 tsp cornstarch with 1 tbsp cold water to a slurry, then slowly whisk it into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens slightly. Remove from heat and let cool to warm or room temperature; sauce will thicken a bit more as it cools. Taste and adjust balance: add more lemon for acidity, sugar for sweetness, or chili for heat.

Arrange hot spring rolls on a platter and serve immediately with the sweet lemon chili sauce in a dipping bowl. Provide lime wedges and extra cilantro if desired.