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Crispy Spring Rolls – Authentic Thai Recipe You Can Make at Home

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Crispy Spring Rolls are an authentic Thai street food favorite — golden, flaky, and filled with savory vegetables, glass noodles, and aromatic seasonings. This easy homemade version delivers restaurant-style crunch and flavor right in your kitchen.

  • Author: Catherine
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 20 spring rolls 1x
  • Category: Appetizer, Snack
  • Method: Frying / Air Frying
  • Cuisine: Thai / Asian
  • Diet: Halal

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup bean sprouts
  • 1/2 cup sliced mushrooms (optional)
  • 1/2 cup cooked glass noodles (mung bean noodles)
  • 1 tablespoon soy sauce
  • 1 teaspoon oyster sauce (or vegetarian alternative)
  • 1/2 teaspoon ground white pepper
  • 20 spring roll wrappers
  • 1 tablespoon flour mixed with 2 tablespoons water (for sealing)
  • Oil for frying (vegetable, canola, or peanut oil)

Instructions

  1. Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add garlic and sauté until fragrant.
  2. Add cabbage, carrots, bean sprouts, and mushrooms (if using). Stir-fry for 2–3 minutes until vegetables are just tender.
  3. Add glass noodles, soy sauce, oyster sauce, and white pepper. Toss well to combine, then remove from heat and let cool completely.
  4. Place a spring roll wrapper on a clean surface with one corner facing you. Add 2 tablespoons of filling near the bottom. Fold the bottom corner over, fold in the sides, and roll tightly.
  5. Brush the top corner with flour paste to seal. Repeat with remaining filling and wrappers, keeping unused wrappers covered with a damp towel.
  6. Heat oil to 350°F (175°C). Fry rolls in batches for 3–4 minutes until golden and crispy. Drain on a wire rack or paper towels.
  7. Serve hot with Thai sweet chili sauce, plum sauce, or peanut dipping sauce.

Notes

  • Use wheat-based spring roll wrappers for a crispy texture (not rice paper).
  • Cool filling before rolling to prevent soggy wrappers.
  • Keep wrappers covered with a damp towel while assembling.
  • For extra crunch, double-fry rolls after cooling for 5 minutes.
  • To bake, brush lightly with oil and bake at 400°F (200°C) for 20 minutes, turning halfway.
  • To air fry, cook at 375°F (190°C) for 10–12 minutes, flipping once.
  • Freeze uncooked rolls on a tray, then store in a freezer bag. Fry straight from frozen when ready.

Nutrition

Find it online: https://recipeshots.com/crispy-spring-rolls/