Thai Spring Rolls Recipe

Name: Thai Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 spring roll wrappers, 8-in square (or 50 4-in square wrappers); 2 tablespoons all-purpose flour; 4 -6 dried Chinese mushrooms, soaked in warm water for about 30 minutes; 2 ounces cellophane noodles (mung bean noodles); 2 tablespoons vegetable oil; 2 garlic cloves, minced fine; 2 fresh red chilies, seeded and chopped; 8 ounces ground pork; 2 ounces shrimp, cooked and peeled; 2 tablespoons Thai fish sauce; 1 teaspoon sugar; 1 carrot, grated; 2 ounces canned bamboo shoots, drained and finely chopped; 2 ounces bean sprouts (about 2/3 cup); 2 spring onions, finely chopped; 1 tablespoon fresh coriander, chopped (cilantro); salt and pepper

Servings: persons

25 spring roll wrappers, 8-in square (or 50 4-in square wrappers)
2 tablespoons all-purpose flour
4 -6 dried Chinese mushrooms, soaked in warm water for about 30 minutes
2 ounces cellophane noodles (mung bean noodles)
2 tablespoons vegetable oil
2 garlic cloves, minced fine
2 fresh red chilies, seeded and chopped
8 ounces ground pork
2 ounces shrimp, cooked and peeled
2 tablespoons Thai fish sauce
1 teaspoon sugar
1 carrot, grated
2 ounces canned bamboo shoots, drained and finely chopped
2 ounces bean sprouts (about 2/3 cup)
2 spring onions, finely chopped
1 tablespoon fresh coriander, chopped (cilantro)
salt and pepper

1
Make the filling: Drain and squeeze the mushrooms and chop finely.
2
Pour hot water over the noodles and let stand for 10 minutes.
3
Drain and cut noodles into 1-inch pieces using scissors.
4
Heat the oil in a wok and add the garlic and chillies.
5
Cook about 30 seconds and remove to a plate.
6
Add the pork to the wok and stir-fry until cooked.
7
Add the mushrooms, noodles, shrimp, fish sauce, sugar, salt and pepper, stirring well.
8
Tip the mixture into a bowl and add the grated carrot, chopped bamboo shoot, beansprouts, spring onion, coriander and chilli mixture.
9
Stir well and chill.
10
To make the spring rolls: Unwrap the spring roll wrappers.
11
Cover them with a damp cloth while making the rolls.
12
Put the flour in a small bowl and add a little water to make a paste.
13
Place a spoonful of filling on the lower edge of the wrapper and, using a brush, brush a little flour paste on the top edge of the wrapper.
14
Cover the filling with the wrapper, rolling from the bottom, then turn in the sides and roll to the top, sealing the edge with the paste on it.
15
Set the completed rolls aside and freeze.
16
To cook, heat the oil to 360 degrees and deep-fry the rolls for about 6 minutes each, depending on the size of the rolls.
17
Drain on a rack or paper towels and serve with chilli sauce.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 25 spring roll wrappers, 8-in square (or 50 4-in square wrappers), 2 tablespoons all-purpose flour, 4 -6 dried Chinese mushrooms, soaked in warm water for about 30 minutes, 2 ounces cellophane noodles (mung bean noodles), and more.

Yes, Thai Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions