Thai Spring Rolls Recipe
Crispy rolls filled with vegetables and served with sweet chili sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Filling
Spring Roll Wrappers
Frying
Dipping Sauce
Method
Prepare the Filling
Mix the Vegetables
In a large mixing bowl, combine the shredded cabbage, julienned carrot, sliced bell pepper, chopped green onions, and chopped cilantro.
Add Flavors
Add minced garlic, soy sauce, and salt to the vegetable mixture. Toss well to ensure that all vegetables are coated evenly with the seasoning.
Assemble the Spring Rolls
Prepare the Wrappers
Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2 tablespoons of the vegetable filling in the center.
Roll and Seal
Fold the bottom corner over the filling, then fold the sides inward. Roll the wrapper tightly towards the top corner, sealing the edge with a little water to make it stick.
Repeat
Repeat the process with the remaining wrappers and filling until all are assembled.
Fry the Spring Rolls
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Rolls
Carefully add the spring rolls to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.
Drain
Remove the spring rolls with a slotted spoon and drain on paper towels to absorb excess oil.