Method

Spring Roll Filling

Prepare noodles

Soak the dried vermicelli in a bowl of hot (not boiling) water for 4–6 minutes until pliable but still slightly firm. Drain well, chop into 2–3 inch (5–7 cm) pieces and set aside.

Prepare vegetables

Peel and julienne the carrot to make about 1 cup. Thinly slice the cabbage to make 1 cup. Clean and thinly slice mushrooms. Rinse and drain bean sprouts. Mince garlic and thinly slice green onions. Chop cilantro if using.

Cook filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté 20–30 seconds until fragrant. Add mushrooms and stir-fry 1–2 minutes until softened. Add carrot and cabbage and stir-fry 2–3 minutes until vegetables are slightly tender but still have bite. Add bean sprouts and cooked vermicelli, tossing to combine.

Season filling

Add 1 tablespoon soy sauce, 1 teaspoon fish sauce (if using), 1 teaspoon white or black pepper, 1/4 teaspoon salt, and 1/2 teaspoon sesame oil. Stir-fry for another 30–45 seconds. Turn off heat and fold in green onions and cilantro. Transfer filling to a wide plate or tray to cool completely (important so wrappers don’t get soggy).

Wrappers & Frying

Make the sealing paste by stirring 2 tablespoons flour with 2 tablespoons water until smooth. Keep nearby.

Assemble rolls

Lay a spring roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Place about 2–3 tablespoons of cooled filling slightly below center. Fold the bottom corner up over the filling, tuck in both sides snugly, then roll once toward the top. Brush the top corner edge with the flour paste and finish rolling to seal. Repeat with remaining wrappers and filling. Aim for 12 rolls; adjust amount per roll so each is snug but not overstuffed.

Heat oil

Pour oil into a deep skillet or pot to a depth of about 1–1.5 inches (2.5–4 cm). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small corner of wrapper—if it sizzles and browns within 20–30 seconds, it’s ready.

Fry spring rolls

Working in batches (do not overcrowd), carefully add 3–4 spring rolls to the oil. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if frying in multiple batches.

Homemade Plum Sauce

Combine 1/2 cup plum preserves, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon grated ginger, 1/2 teaspoon chili garlic sauce (optional) and 1 tablespoon water in a small saucepan. Warm over low heat, stirring, until smooth and just simmering—about 2–3 minutes. Taste and adjust sweet/tart balance with more vinegar or a pinch of salt if needed. Remove from heat and let cool to room temperature before serving.

If you prefer a smoother sauce, blend briefly with an immersion blender or in a small blender. Transfer to a serving bowl.

My Thai Spring Roll Recipe