Thai Spring Rolls

Last week I made Thai Spring Rolls for the first time. I don’t think I ever would have ventured out of my cooking comfort zone if it wasn’t for Veeda showing me how it’s done. It’s funny how I never think to make something at home that I love to order when eating out.

Thai Spring Rolls | recipe and how to on

While I was taking in the brand new Winco Foods store (their bulk foods section is reason enough for a visit…they have lemon heads…the big ones(!), I thought I’d see if they had all the ingredients to make Thai Spring Rolls, and sure enough, they did! Last week I became a fish sauce first timer.

Thai Spring Rolls -

These Spring Rolls were a hit Sunday night when we hosted Mother’s Day at our house.

Even uncooked, they are pretty.

thai spring rolls - recipe -

thai spring rolls recipe

Thai Spring Rolls

1/4 cup bean thread or rice noodles
3/4 lb. ground pork
1 cup matchstick cut carrots
3-4 cups sliced cabbage
1/2 cup onion
4 tablespoons fish sauce
1/2 teaspoon white pepper
1 egg, separated
1 package spring roll wrappers (25 wrappers in each pack)
oil for frying (about 4 cups)

Prepare noodles according to package instruction. Drain.
Combine the pork, noodles, carrots, cabbage, onions and separated egg yolk. Add fish sauce and white pepper, stir together.
Heat oil to over medium low heat. Open the package of spring roll wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out.
To assemble the spring rolls, place wrapper in front, in diamond formation. Add 2 tablespoons of pork mixture to the lower half of the wrapper, folder lower end of wrapper over mixture. Roll into a cigar shape, folding ends over as you roll. To seal edges, use an egg white and water mixture.

Before you fry, make sure the oil is hot. Cook spring rolls until golden brown, about three to four minutes. Serve with sweet chili sauce. Makes 25 rolls.

*Thai Spring Roll adapted from White Lotus Cooks

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  1. Hannah says

    yum! i've never had fried spring rolls. we usually order the summer rolls at thai restaurants. Yours look divine!!

  2. buddens says

    Mmmm, we always buy spring rolls from Trader Joe's, but homemade would be great! (And less expensive, I'm sure). I had to laugh at the fish sauce – we bought some once, dying to try one of Ming Tsai's recipes for Thai peanut dipping sauce. Well, either we used the wrong amount or just bought a super crappy brand of fish sauce, but it was awful! Sooooo gross. We haven't ventured into anything else that calls for fish sauce since.

  3. gina bina says

    I busted out laughing at your comment about winco's bulk section. Giant lemon heads are the sole purpose I even go there :). Those suckers are hard to find!
    These look yum! I'm suck a baby when it comes to frying stuff though…

  4. Shaunee says

    I really want to try those, but I'm nervous to do something so different :/
    Have you ever been to The Mandarin restaurant in Bountiful? They have the best spring rolls with a plum sauce. They are to die for.

  5. Colleen Bigler says

    These were sooo good. It's always fun to eat at your house because everything looks great and tastes greater!

  6. Pauline Taylor says

    They look so good, but I am only cooking for myself. Can they be frozen either before, or after frying? Any instructions you would have for later preparation would sure be helpful.

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