Thai Spring Rolls Recipe

Stir-fry vegetables and chicken

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add shredded cabbage and carrot and stir-fry 2–3 minutes until slightly softened. Add bean sprouts and green onions and cook 1–2 minutes. If using chicken, add shredded cooked chicken now and toss to combine.

Season the filling: add 2 tablespoons soy sauce, 1 tablespoon oyster or hoisin sauce, 1/2 teaspoon fish sauce (if using), 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper. Stir and cook 30–60 seconds to marry flavors. Remove from heat and stir in chopped cilantro and basil. Taste and adjust seasoning (add more soy or a pinch of salt if needed). Let the filling cool to room temperature before using (about 10–15 minutes) so it won’t make the wrapper soggy.

Mix dry ingredients: In a bowl whisk together 1 cup rice flour, 1/4 cup all-purpose flour, 2 tablespoons cornstarch, and 1/2 teaspoon salt until uniform.

Add warm water and oil: Gradually whisk in 1 1/4 cups warm water and 1 teaspoon vegetable oil until a smooth, thin batter forms (similar to crepe batter). Strain the batter through a fine sieve if necessary to remove lumps.

Cook the rice pan cakes (wrappers): Lightly grease a nonstick skillet (8–10 inch) with a paper towel and a few drops of oil. Heat over medium heat. Pour about 1/4 cup batter into the center and immediately swirl to coat the bottom in a thin even layer (about 6–7 inch round). Cook 45–60 seconds until edges lift and the surface looks set (do not brown). Using a thin spatula, carefully lift and transfer the wrapper to a plate. Repeat, stacking wrappers with parchment or a lightly oiled sheet between them to prevent sticking. You should get about 10–12 wrappers depending on thickness.

Keep wrappers covered with a damp cloth if not using immediately to prevent drying out.

Prepare sealing slurry: mix 2 tablespoons warm water with 2 tablespoons rice flour to make a thin paste; set aside.

Place one rice wrapper on a clean work surface with one edge closest to you. Spoon about 2 tablespoons of cooled filling across the lower third of the wrapper, leaving a 1/2-inch border on each side.

Fold and roll: Fold the bottom edge up over the filling, fold the left and right sides toward the center, then roll tightly away from you to form a neat cylinder. Brush the top edge with a little sealing slurry and press to seal. Repeat with remaining wrappers and filling. If wrappers tear, use extra slurry to patch or rewrap with another wrapper layer.

Place assembled rolls on a tray lined with parchment. Chill 10 minutes in the fridge if they need to firm up before frying (optional).

Heat oil: In a deep frying pan or pot, heat 4 cups neutral oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of batter — it should sizzle and rise steadily but not brown instantly.

Fry in batches: Fry 3–5 spring rolls at a time (do not overcrowd) for 3–4 minutes, turning occasionally, until evenly golden brown and crispy. Time will vary slightly depending on roll thickness. Use a slotted spoon to transfer rolls to a wire rack or paper towel-lined plate to drain.

Let the rolls rest 1–2 minutes before serving so they firm up and are safe to eat.

Combine 1/2 cup sweet chili sauce, 1 tablespoon rice vinegar, 1 tablespoon fresh lime juice and 1/2 teaspoon chili flakes (if using). Stir to combine and taste — adjust acidity with more lime or vinegar, or sweetness with a pinch of sugar if desired.

Arrange spring rolls on a platter garnished with cilantro leaves and lime wedges. Serve hot with the sweet chili dipping sauce.