Thai Spring Rolls - Khin's Kitchen Easy Homemade Spring Rolls Recipe (2024)

4.48 from 44 votes

Course: Appetizer

Cuisine: Thai Cuisine

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Author: Khin

• ▢ 200 g Chicken mince ( about 7 Oz )
• ▢ 15 sheets Spring roll paper 10-15 sheets, ( square 250mm x 250mm ) see details in note
• ▢ 50 g Glass noodles ( bean thread vermicelli/ cellophane noodles ) see details in note
• ▢ 300 g Cabbage Shredded ( about 3 cup ), use Chinese cabbage or sweetheart cabbage
• ▢ 150 g Carrot Shredded ( about 1½ cup )
• ▢ 2 tbsp Coriander stems ( or coriander roots ) finely chopped
• ▢ 2 cloves Garlic ( finely chopped )
• ▢ 2 tbsp Vegetable oil ( for stir frying fillings ) or any neutral flavour oil
• ▢ Vegetable oil for deep frying Or any neutral flavour oil
• ▢ 1 tbsp Plain flour ( mixed with 2 tbsp water ) flour glue to seal the wrappers

Seasonings

• ▢ 1 tbsp Fish sauce see details in note
• ▢ 1 tbsp Oyster sauce
• ▢ 1 tbsp Sugar
• ▢ ¼ tsp Black pepper ( white pepper )
• ▢ ½ tsp Salt to taste ( Optional ) see in note

• Soak the glass noodles in warm water for 4-5 minutes until tender. Drain the water out and gently squeeze the noodles to remove the excess water. Cut the noodle strands into 2" pieces and set it aside.

• Heat the large wok/pan over medium high heat, drizzle 2 tablespoon of vegetable oil, add the chopped garlic and stir for few seconds.

• Add the chicken mince and stir for few seconds, then follow with the finely chopped coriander stems and continue cook for another 1-2 minutes.

• Follow with the shredded carrots, stir for few seconds and add the shredded cabbage.

• Place the glass noodles in, add fish sauce, oyster sauce and sugar. Continue stir fry for another 2-3 minutes until the vegetables are wilted and noodles are soft and tender.

• Transfer to large tray or plate and let it completely cool down. If there is any liquid from vegetables left in the fillings, place the fillings over the strainer and drain all the liquid out.

Wrapping Spring rolls

• To wrap the spring rolls, scoop 2-3 tablespoon of fillings on one side of the wrapper. Fold away from your side like an envelope. Seal it up with the plain flour and water mixture glue. Repeat the process to all rolls until the fillings runs out. ( see instrutions in the recipe video. )

Deep Frying

• Heat the vegetable oil or neutral flavour oil into high heat about 350°F. Deep fry the spring rolls for 5-6 minutes, or until crispy golden brown. ( Do not overcrowd the oil and keep the temperature into high-heat to prevent the spring rolls from greasy and soggy. )

• Remove from oil and transfer to cooling rack. Serve with Thai Sriracha sauce, hot chilli sauce or sweet chilli sauce.

Baking Option

• Place the spring rolls on the wire rack, over the baking tray. Brush or spray generous amount of vegetable oil on both sides. Pre-heat the oven or air-fryer about 400°F, bake until crispy golden about 18-20 minutes. Turn sides halfway through.

• Spring rolls paper - Also called spring rolls wrapper/pastry/sheets. You can find it in most supermarkets or Asian grocery stores frozen sections. I used TYJ brand square sheets ( 250mm × 250mm ).
• Glass noodles - It's also written as bean thread vermicelli or cellophane noodles.
• Coriander stems - Use coriander stems or roots to taste like authentic Thai flavour.
• Fish sauce - One of the key ingredients to season the fillings. You will need a tablespoon of fish sauce in the fillings to achieve the umami taste. If you are not a fish sauce fan, you can simply substitute with light soy sauce or all-purpose soy sauce.
• Protein & Vegetables - You don't need to use the exact same protein or vegetables. You can swap chicken mince with prawns, crab meat, tofu, eggs or any protein you wish. Extra vegetables like bean sprouts, sweet corns, mushrooms, spring onions can be add according to your taste.
• Salt - As fish sauce and the oyster sauce has salt intake, you can omit or add salt according to your taste.