Thai Spring Rolls
Thai Spring Rolls are a show-stopper! You cannot just have one, you always come back for more. The coconut Sriracha sauce is equally delicious and so easy to make. It’s the perfect finger food for all your special gatherings.
what is the difference between Thai spring rolls and Vietnamese Fresh Summer Rolls
In my experience going to different restaurants, Thai Spring Rolls are made with ground meat, vegetables, and noodles, wrapped in spring roll wrappers. Then fried in oil and dip into a spicy or mild sauce. For this recipe, I made the Coconut Sriracha Sauce. While the Vietnamese Fresh Summer Rolls are filled with mostly raw fresh vegetables and sometimes cooked thin slices of pork or shrimp. Wrapped in a thin rice paper wrapper, then dip it into a peanut sauce (not fried). I love them both, they’re very delicious from two very different cultures.
Here are two refreshing spring roll recipes you might like:
Rainbow Lettuce Wrap with Peanut Sauce
ingredients notes
- FILLING – ground pork, shrimp, garlic powder, rice vinegar, soy sauce, and light brown sugar.
- VEGETABLES – onion (chopped), garlic (minced), celery (sliced), green beans (thin sliced), mushrooms (clean, trimmed, and chopped), one medium size or one cup shredded sweet potato, and shredded green cabbage.
- NOODLES – glass noodles or bean thread noodles, also known as cellophane noodles. Soak them in water for 10-15 minutes or until soft. Use a kitchen sear and cut them into shorter strands (this way it’s easier to eat the noodles).
- COLOR – turmeric gives a nice golden color.
- SEASONING – salt and pepper
COCONUT SRIRACHA DIPPING SAUCE:
Coconut cream – I like using cream vs milk. It’s creamier and makes the texture a lot smoother.
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Garlic cloves – I used 2 garlic cloves, if you’re not a big fan of garlic just use one clove.
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Sriracha – I like getting my Sriracha from Trader Joe’s (no preservatives or additives)
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Soy sauce – You just need a little for saltiness
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Honey – I like adding a bit of honey for an earthy flavor
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Brown sugar – I used light brown sugar
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Cornstarch – to thicken the sauce
how to make Thai Spring Rolls
- Prep all vegetables. Cut the green beans into thin slices (cut them on a bias). Soak the noodles in room temperature water for 10-15 minutes or until softened. Use a kitchen sear and cut them to shorten the strands (this makes the noodles easier to eat).
- Season the ground pork and shrimp with garlic powder, soy sauce, and light brown sugar. Mix with a spatula or use your hand to combine all the ingredients. Set the mixture aside.
- Heat a wok or wide pan with oil. Add the garlic and onion, saute until aromatic, add salt and pepper continue sauteing until the onion is tender.
- Add the celery, green beans, mushrooms, shredded sweet potato, and cabbage, and cook until the vegetables are tender. Stir in the turmeric and noodles until well combined. Remove from the pan and set them aside.
- Use the same pan, add more oil if the pan starts drying up. Add the shrimp and pork mixture, and cook through. When the mixture is no longer pink, then add the noodle and vegetable mixture, stirring constantly until well combined. Remove from the pan.
- Transfer to a colander to remove the excess liquid. Let the mixture drain until it cools and is ready to fill the wrappers.
HOW TO FILL THE WRAPPERS:
- Carefully peel each wrapper. Lay one wrapper on a flat surface and fill it with the spring roll mixture ( a tablespoon or more).
- Roll down halfway, and fold both sides (like folding a burrito).
- Continue rolling until you reach the end. Dab a bit of water to seal the edge.
- Continue wrapping until you use up all the wrappers and filling.
FRYING:
- Heat a frying pan with enough oil to cover the spring rolls (about 1/4 cup of oil). If you want to deep fry you need more oil where the spring rolls are totally submerged in oil.
- In this recipe, I pan-fried these spring rolls. I used about 1/4 cup of vegetable oil (or any high smoke point oil). Then fry them for 2 minutes on each side or until golden brown.
- Place them on a paper towel to drain excess oil. Serve warm.
MAKE THE COCONUT SRIRACHA SAUCE:
- In a food processor, combine all the coconut Sriracha sauce ingredients. Blend until smooth.
- Transfer the mixture to a saucepan. Simmer and constantly stir until the sauce thickened.
Asian-Inspired Recipes You Might Like
Thai Spring Rolls
Equipment
- Wok
- Kitchen Scissors
- Bowls
- knife
- cutting board
- Tongs
Ingredients
- 8 oz. glass noodles, or bean thread noodles, or cellophane noodles
- 4 oz. ground pork
- 8 oz. shrimp, peeled, deveined, and chopped
- 2 teaspoons garlic powder
- 1 tablespoon rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons oil, more for frying
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 stalks celery, sliced
- 1 cup thinly sliced green beans
- 1 cup chopped shiitake mushrooms
- 1 medium sweet potato, peeled and shredded
- 1 cup shredded green cabbage
- 2 teaspoons turmeric
FOR THE COCONUT SRIRACHA
- 1 15oz. canned coconut cream
- 2 garlic cloves
- 1/4 cup Sriracha
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 2 tablespoons cornstarch or 2 teaspoons of tapioca flour
- 2 tablespoons water
Instructions
- Fill a bowl with warm water, and soak the noodles for 10-15 minutes or until softened. Use kitchen scissors and cut the noodles to shorten the strands (this way it's easier to eat).
- In another bowl, combine the ground pork, shrimp, rice vinegar, soy sauce, and brown sugar. Use a spatula or your hand and toss the mixture until well combined. Set them aside.
- Heat a wok with 2 tablespoons of oil. Add the garlic and onion, and season with salt and pepper. Sautee until aromatic. Add the rest of the vegetables. Stirring constantly and cook until tender.
- Add the noodles, and stir to combine. Remove from the pan, and set them aside. Use the same pan, add more oil if the pan is drying out. Add the pork and shrimp mixture. Cook until the meat is no longer pink. Add the noodles and vegetable mixture. Stir to combine.
- Transfer the spring roll filling to a colander to cool. Drain the excess liquid (see NOTE #1).
- WRAP THE SPRING ROLLS: Peel each spring roll wrapper (see NOTE #2). Scoop a tablespoon or two of filling onto the wrapper (see NOTE #3). Roll once and fold the two sides like a burrito. Keep rolling down and when you reach the end, dab a bit of water to seal the wrapper. Repeat the process until you used up all the wrappers.
FRYING
- In this recipe, I pan-fried these spring rolls. I used about 1/4 cup of vegetable oil. If you want to deep fry them, you need more oil.
- Fry them for 2 minutes on each side or until golden brown. Serve warm.
MAKE THE COCONUT SRIRACHA
- In a food processor combine all the coconut Sriracha ingredients. Blend until smooth.
- Transfer the mixture to a saucepan. Simmer the sauce and constantly stir until thickened (see NOTE #4)
Video
Notes
- NOTE #1: After the filling is cooked. Transfer it to a colander to cool it and drain the excess liquid. Too much liquid will soften the wrapper which can cause it to rip.
- NOTE #2: There are different brands of spring roll wrappers. The one I used for this recipe is called the “Menlo” all-purpose wrapper. It’s 16 oz. about 30 wrappers in a package. However, you can use any eggroll wrapper you see at your local grocery store. The texture might be different but you’ll have the same flavor of filling and dipping sauce.
- NOTE #3: Don’t overfill your wrapper just enough to have a good bite. But don’t skimp on the filling also, you want to enjoy the whole spring rolls and not feel like you’re biting into some air pockets.
- NOTE #4: To test the thickness, stir the sauce with a spoon then immediately trace a line across the back of the spoon with your finger. If the line remains visible the sauce is thick enough. If it doesn’t then cook the sauce a bit longer.
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Make sure to come back to the blog post and give us star ratings and reviewsfrequently asked questions
- CAN I MAKE A VEGETARIAN FILLING INSTEAD
Yes, I will add more shiitake mushrooms and any of your favorite ones. You can also add tofu. I would fry the tofu first so it’s firm and will not be mushy when you wrap them.
- WILL SWEET AND SOUR SAUCE WORK
Yes, that’s a great alternative to Coconut Sriracha dipping sauce. You can also add a little bit of sweet and sour sauce to the filling mixture when sauteing to boost the flavor.
- CAN I FRY THE RICE PAPER WRAPPER FOR SUMMER ROLLS
Yes, but be careful as if they’re very delicate. Do not crowd the pan, fry in small batches and keep an eye on them. They brown slightly and you’ll notice white spots which are perfectly normal.
- WHAT TO SERVE THE THAI SPRING ROLLS WITH
Thai Spring Rolls are typically appetizers. You eat them by themselves with dipping sauce. You can always have soup or salad to go with them if you like.
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Hi there! Nice to meet you. My name is Jen.
Hello, nice to meet you! I’m Jen, a mom of 2 wonderful girls. I love to prepare home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. Surely, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. It’s important to realize that when you cook better you eat better.
Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can naturally enhance our food’s flavor and enjoy home-cooked meals.