Thai Fried Spring Rolls are a delicious, crispy, and flavorful appetizer that’s perfect for parties, family gatherings, or as a snack. They are packed with seasoned ground pork, vermicelli noodles, and vegetables, all encased in a crunchy wrapper. When fried to a perfect golden brown, these spring rolls are incredibly satisfying and pair wonderfully with sweet chili dipping sauce. Whether you’re a fan of classic spring rolls or eager to try something new, this recipe for Thai Fried Spring Rolls offers an irresistible blend of flavors and textures.
Ingredients:
- 2 lbs ground pork
- 6 oz vermicelli noodles
- ⅓ cup dried shiitake mushrooms
- 2 cups shredded carrots
- ¼ cup fresh cilantro, chopped (stems only)
- 2 eggs
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp ground white pepper
- ¼ tsp ground black pepper
- Spring roll wrappers
- Canola oil (for deep frying)
- Sweet chili sauce (for dipping)
Instructions:
Step 1: Soak the Noodles and Mushrooms
Start by soaking the vermicelli noodles and dried shiitake mushrooms in separate bowls with warm water for about 20 minutes, or until softened. This step is essential for making the ingredients easier to handle and more flavorful during the cooking process. Once softened, drain the noodles and cut them into smaller pieces using kitchen shears. Drain the mushrooms and squeeze out any excess water, then dice them into small, bite-sized pieces.
Step 2: Prepare the Filling
In a large mixing bowl, combine the ground pork, softened vermicelli noodles, diced mushrooms, shredded carrots, chopped cilantro stems, and eggs. Add the soy sauce, oyster sauce, garlic powder, onion powder, salt, ground white pepper, and ground black pepper. Using your hands, mix the ingredients thoroughly until well incorporated. The mixture should be sticky and cohesive, which helps the filling stay together during the rolling and frying process.
Step 3: Rolling the Spring Rolls
Rolling the spring rolls is an important step, and it’s crucial to follow these steps to ensure they are tightly sealed and fry evenly:
- Prepare the Wrappers: Use a large cutting board as your work surface. Carefully peel apart each spring roll wrapper and place them under a slightly damp towel to prevent them from drying out while you work.
- Egg Wash: Crack an egg into a small bowl and scramble it. This will be your “glue” to seal the spring rolls. Keep the filling mixture close by for easy access.
- Shape the Spring Rolls: Place one spring roll wrapper on your cutting board, positioning it in a diamond shape. Dip your finger into the egg wash and apply it to the top tip of the wrapper. Add about a tablespoon of filling to the center of the wrapper, spreading it into a small log about 4 inches wide.
- Fold the Wrapper: Fold the bottom corner of the wrapper up over the filling and smooth it down. Then fold in the left and right corners, tucking them tightly against the filling to create a neat packet. Finally, roll the wrapper upwards, sealing the roll with the egg wash at the top corner.
Step 4: Frying the Spring Rolls
Once all your spring rolls are rolled and ready, heat canola oil in a deep fryer or a large pot to 350°F (175°C). Carefully add the spring rolls to the hot oil in small batches, being careful not to overcrowd the pan. Fry the spring rolls until they are golden brown and crispy, which should take about 4-5 minutes. Use a slotted spoon to remove the spring rolls and transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
Serve the Thai Fried Spring Rolls hot with a side of sweet chili dipping sauce for an extra burst of flavor. The contrast between the crunchy exterior and the savory, tender filling, paired with the tangy and sweet sauce, makes for a delightful eating experience.
Serving Suggestions:
These Thai Fried Spring Rolls make a fantastic appetizer for any occasion, whether it’s a casual family dinner or a festive gathering. You can also serve them as part of a larger spread of Thai-inspired dishes, including fresh salads, fried rice, or noodle dishes. The spring rolls pair well with other dipping sauces such as soy sauce, peanut sauce, or a vinegar-based dipping sauce if you want to switch things up.
For a balanced meal, consider serving the spring rolls alongside a light soup or a fresh green salad with a tangy dressing. If you’re looking for a heartier option, pair them with fried rice or Pad Thai.
Helpful Tips:
- Preventing Wrapper Tears: Spring roll wrappers can be delicate, so handle them with care. Keep them under a damp towel while you work to prevent them from drying out, as dry wrappers can crack and tear easily.
- Filling Variations: While this recipe uses pork, feel free to customize your spring rolls with different proteins like ground chicken, turkey, or shrimp. Vegetarians can substitute the pork with tofu or additional vegetables such as bean sprouts, cabbage, or bell peppers.
- Make Ahead: You can prepare and roll the spring rolls ahead of time. Once rolled, place them on a baking sheet and cover them with plastic wrap. Store them in the refrigerator for up to a day before frying, making them a convenient option for meal prepping or entertaining.
- Freezing Spring Rolls: These spring rolls freeze beautifully! Place the uncooked rolls on a baking sheet lined with parchment paper and freeze them until firm. Once frozen, transfer them to an airtight container or freezer bag. Fry the rolls directly from frozen, adjusting the cooking time slightly to ensure they cook through.
- Oil Temperature: Maintaining the correct oil temperature is key to achieving perfectly crispy spring rolls. If the oil is too hot, the rolls will brown too quickly on the outside while remaining undercooked on the inside. If the oil is too cool, the rolls will absorb excess oil and become greasy. Use a thermometer to monitor the temperature and fry in small batches.
Nutritional Information (Per Serving):
- Calories: 280 kcal
- Protein: 12g
- Fat: 15g
- Carbohydrates: 24g
- Fiber: 2g
- Sodium: 720mg
Time:
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
- Servings: 6-8
In conclusion, Thai Fried Spring Rolls are a delicious, crunchy snack or appetizer that is full of bold flavors. Whether you enjoy them with sweet chili sauce or another favorite dipping sauce, these spring rolls are sure to be a hit. With easy-to-follow instructions, tips for perfect rolling and frying, and versatility in ingredients, this recipe for Thai Fried Spring Rolls will become a go-to for special occasions and everyday meals alike. Enjoy!
Recipe Card
Thai Fried Spring Rolls Recipe
Ingredients
- – 2 lbs ground pork
- – 6 oz vermicelli noodles
- – ⅓ cup dried shiitake mushrooms
- – 2 cups shredded carrots
- – ¼ cup fresh cilantro chopped (stems only)
- – 2 eggs
- – 3 tbsp soy sauce
- – 3 tbsp oyster sauce
- – 1 tsp garlic powder
- – 1 tsp onion powder
- – ½ tsp salt
- – ¼ tsp ground white pepper
- – ¼ tsp ground black pepper
- – Spring roll wrappers
- – Canola oil for deep frying
- – Sweet chili sauce for dipping
Instructions
Step 1: Soak the Noodles and Mushrooms
- Start by soaking the vermicelli noodles and dried shiitake mushrooms in separate bowls with warm water for about 20 minutes, or until softened. This step is essential for making the ingredients easier to handle and more flavorful during the cooking process. Once softened, drain the noodles and cut them into smaller pieces using kitchen shears. Drain the mushrooms and squeeze out any excess water, then dice them into small, bite-sized pieces.
Step 2: Prepare the Filling
- In a large mixing bowl, combine the ground pork, softened vermicelli noodles, diced mushrooms, shredded carrots, chopped cilantro stems, and eggs. Add the soy sauce, oyster sauce, garlic powder, onion powder, salt, ground white pepper, and ground black pepper. Using your hands, mix the ingredients thoroughly until well incorporated. The mixture should be sticky and cohesive, which helps the filling stay together during the rolling and frying process.
Step 3: Rolling the Spring Rolls
- Rolling the spring rolls is an important step, and it’s crucial to follow these steps to ensure they are tightly sealed and fry evenly:
- **Prepare the Wrappers**: Use a large cutting board as your work surface. Carefully peel apart each spring roll wrapper and place them under a slightly damp towel to prevent them from drying out while you work.
- **Egg Wash**: Crack an egg into a small bowl and scramble it. This will be your “glue” to seal the spring rolls. Keep the filling mixture close by for easy access.
- **Shape the Spring Rolls**: Place one spring roll wrapper on your cutting board, positioning it in a diamond shape. Dip your finger into the egg wash and apply it to the top tip of the wrapper. Add about a tablespoon of filling to the center of the wrapper, spreading it into a small log about 4 inches wide.
- **Fold the Wrapper**: Fold the bottom corner of the wrapper up over the filling and smooth it down. Then fold in the left and right corners, tucking them tightly against the filling to create a neat packet. Finally, roll the wrapper upwards, sealing the roll with the egg wash at the top corner.
Step 4: Frying the Spring Rolls
- Once all your spring rolls are rolled and ready, heat canola oil in a deep fryer or a large pot to 350°F (175°C). Carefully add the spring rolls to the hot oil in small batches, being careful not to overcrowd the pan. Fry the spring rolls until they are golden brown and crispy, which should take about 4-5 minutes. Use a slotted spoon to remove the spring rolls and transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
- Serve the Thai Fried Spring Rolls hot with a side of sweet chili dipping sauce for an extra burst of flavor. The contrast between the crunchy exterior and the savory, tender filling, paired with the tangy and sweet sauce, makes for a delightful eating experience.