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crispy thai spring rolls served with dipping sauce
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5 from 1 vote

Vegetable Spring Rolls

Learn how to make crispy Thai Vegetable Spring Rolls. These popular appetizers are easy to make at home and can be served with sweet chili sauce for dipping.
Course Appetizer
Cuisine Asian
Keyword chinese spring rolls, thai spring rolls, vegetable spring rolls
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 30 Spring Rolls
Calories 92kcal
Author Aline Cueni

Ingredients

Spring Roll Filling

  • 1 tbsp oil
  • 2 cloves garlic minced
  • 1 tbsp minced ginger
  • 1 medium carrot grated
  • ¼ cup dried black mushrooms (wood ear mushrooms) or 6 shiitake mushrooms, soaked in hot water for 10 minutes, finely chopped
  • 2 cups beansprouts
  • 1 heaped cup napa cabbage finely sliced
  • 7 oz tofu crumbled
  • 1 ½ oz glass noodles soaked in warm water for 7 minutes & cut into 1-inch/2.5cm pieces (use a scissor)
  • 1 tbsp soy sauce
  • 1 tsp white sugar
  • 1 tsp salt
  • ¼ tsp pepper

Spring Rolls

  • 30 spring roll wrappers (Note 1)
  • 2 cups peanut oil

Instructions

  • If using frozen spring roll wrappers, make sure to thaw them at least 2 hours before preparing the filling. Once thawed, place them on a plate and cover them with a damp tea towel to prevent them from drying out.
  • Filling: Heat a large skillet with oil. Add minced garlic and ginger, sauté for one minute. Add the rest of the filling ingredients, including the seasonings, and stir-fry for 5 minutes.
  • Transfer to a large bowl to cool.
  • Folding: Carefully peel off one spring roll wrapper and lay it in front of you. Add one heaped tablespoon of the filling on the bottom. Roll it up halfway, fold in both sides, brush the edges with water (to seal), then finish rolling. → Make sure the tip sticks. Otherwise, press to seal with a wet finger!
  • Frying: Heat a small pot with peanut oil. → The oil is hot enough when you stick a wooden spoon handle into the hot oil and bubbles appear.
  • Fry spring rolls in batches (3-4 at a time), turning occasionally, until golden brown (approx. 2 minutes).
  • Transfer to paper towels to remove excess oil.
  • Serve hot spring rolls with sweet chili sauce.

Notes

  1. Spring Roll Wrappers are available within the freezer section of every Asian market. They come in different sizes, I always go for the middle (yellow) one. Feel free to choose larger or smaller sheets, but keep in mind that the yield of spring rolls won't be the same if going for another size. Some recipes suggest using rice paper, which I highly advocate against.
  2. Spring Rolls are best when eaten fresh. I highly recommend only frying as many spring rolls as you are going to eat and freezing the rest. You can store fried leftover spring rolls in an airtight container in the refrigerator and reheat in the oven, but it won't taste the same.
  3. Freezing Instructions: Freeze uncooked spring rolls in a single layer in the freezer. Transfer to a freezer bag once frozen. Place frozen spring rolls (do not thaw them first) in a pot of boiling oil and fry until golden brown.
  4. Bake Spring Rolls: If you prefer, you can bake spring rolls. But they won't become as crispy and delicious. To do so, spread the spring rolls in a single layer on a baking paper-lined baking tray and brush them lightly with oil using a pastry brush. Bake in the preheated oven at 390°F (200°C) for 15-20 minutes or until golden brown.

Nutrition

Calories: 92kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 144mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg