I swear these crispy Thai spring rolls disappear faster than takeout, packed with fresh veggies, juicy protein, and that golden crunch everyone fights over. This is the only spring roll recipe I keep coming back to.

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I’m obsessed with these Authentic Thai Spring Rolls because they hit that fried, shatter-crisp bite I crave every single time. I love how the filling is savory, juicy, and packed without being heavy, with ground pork and green cabbage doing the kind of work that makes me reach for “just one more” until the plate is basically gone.

And they’re not trying to melt my face off with spice, which I appreciate. Just crunchy, salty, fresh, addictive rolls that taste way better than takeout.

But honestly? I make them for game day, parties, random Tuesdays.

Any excuse works for me.

Ingredients

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Wheat wrappers fry up crisp and bubbly, holding all the good stuff together.
Ground pork brings juicy richness, while shrimp keeps things lighter and a little sweet.
Cabbage adds that classic crunch, and yes, it sneaks in some veggies.
Carrots bring color, sweetness, and a fresh snap in every bite.
Bean sprouts keep the filling light, crunchy, and not too heavy.
Shiitake mushrooms add deep, savory flavor that makes it taste extra legit.
Green onions give a fresh bite without taking over the whole roll.
Cilantro makes it brighter, but skip it if you’re not a fan.
Garlic and ginger do the heavy lifting for bold, cozy flavor.
Soy, oyster, and fish sauce bring salty, savory, Thai-style depth.
Plus, sesame oil adds that toasty smell you’ll notice right away.
Egg or slurry helps seal the rolls so they don’t pop open.
Basically, hot oil turns them golden, crispy, and totally snackable.
Lime and sweet chili sauce make each bite tangy, sweet, and fun.

Ingredient Quantities

20 to 24 round wheat spring roll wrappers, 7 to 8 inches (18 to 20 cm)

1 pound ground pork or 12 ounces raw shrimp, peeled, deveined and roughly chopped (optional or use both)

2 cups green cabbage, finely shredded

1 1/2 cups carrots, julienned or shredded

1 cup bean sprouts, rinsed and drained

3 to 4 dried shiitake mushrooms, rehydrated and thinly sliced or 1 cup fresh shiitake

3 green onions, thinly sliced

1/2 cup fresh cilantro leaves, chopped (optional)

3 garlic cloves, minced

1 tablespoon fresh ginger, minced or grated

2 tablespoons vegetable oil for stir frying

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

1/4 teaspoon white pepper or black pepper

1 teaspoon toasted sesame oil

1 large egg, beaten, for sealing

1/4 cup cornstarch mixed with 1/2 cup water, optional sealing slurry

Vegetable oil for deep frying, about 4 to 6 cups depending on pot size

Lime wedges and sweet chili sauce for serving, optional

How to Make this

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1. Prep ingredients: rehydrate dried shiitake if using, finely shred cabbage, julienne carrots, slice green onions, chop cilantro, mince garlic and ginger, rinse and drain bean sprouts, and roughly chop shrimp if using.

2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat; add garlic and ginger and stir fry 30 seconds until fragrant.

3. Add ground pork and/or chopped shrimp and cook, breaking up meat until just cooked through.

4. Stir in shiitake mushrooms, shredded cabbage, carrots, and bean sprouts; stir fry 2 to 3 minutes until vegetables are slightly softened but still crisp.

5. Add 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/4 teaspoon white or black pepper, and 1 teaspoon toasted sesame oil; toss to combine and cook another minute, then remove from heat and stir in green onions and cilantro; let filling cool to room temperature.

6. Set up a rolling station with spring roll wrappers, a small bowl of beaten egg and a bowl with cornstarch slurry if using; keep wrappers covered with a damp towel to prevent drying.

7. Place one round wrapper on a clean work surface, spoon about 2 to 3 tablespoons of filling slightly below center, fold bottom edge up over filling, fold both sides in toward center, brush top edge with beaten egg or cornstarch slurry, then roll tightly to seal; repeat for remaining wrappers.

8. Heat vegetable oil in a deep pot or fryer to 350 F to 360 F 175 C to 182 C and fry rolls in batches, turning occasionally, until evenly golden brown and crispy about 3 to 5 minutes per batch.

9. Remove spring rolls with a slotted spoon to a wire rack or paper towels to drain excess oil; keep warm in a low oven if needed.

10. Serve hot with lime wedges and sweet chili sauce for dipping.

Equipment Needed

1. Large skillet or wok
2. Cutting board and chef knife
3. Mixing bowls (for filling, beaten egg, and cornstarch slurry)
4. Wooden spatula or heatproof turner
5. Pastry brush or small brush for sealing wrappers
6. Deep pot or electric fryer plus a thermometer for 350 F to 360 F (175 C to 182 C) oil temperature
7. Slotted spoon or spider skimmer
8. Wire rack or paper towels for draining
9. Damp kitchen towel to cover wrappers while working

FAQ

Q: Can I make these vegetarian or vegan? A: Yes. Omit pork and shrimp and use firm crumbled tofu or extra mushrooms and shredded vegetables. Replace oyster and fish sauce with vegetarian oyster sauce or 1 1/2 tablespoons soy sauce plus 1 teaspoon mushroom bouillon, and use a plant based egg substitute or cornstarch slurry to seal.

Q: How do I freeze spring rolls for later? A: Assemble but do not fry. Arrange on a baking sheet so they do not touch and freeze until firm, then transfer to a freezer bag. They keep well for 1 to 2 months. Fry from frozen, adding a minute or two to the cooking time.

Q: What is the best way to seal the wrappers if I do not want to use egg? A: Use the cornstarch slurry listed in the ingredients: 1/4 cup cornstarch mixed with 1/2 cup water. Brush a thin layer on the edges to seal. A little water alone works for quick use but may not hold as well after frying.

Q: Can I bake instead of deep frying? A: Yes. Brush or spray rolls lightly with oil, place on a parchment lined sheet, and bake at 400 F (205 C) for about 15 to 20 minutes, turning once, until evenly golden and crisp. Texture will be less uniformly blistered than deep frying.

Q: How do I know the filling is fully cooked and safe to eat? A: For pork, ensure the filling reaches 160 F (71 C) and no pink remains. For shrimp, pieces should be opaque and firm. If you cook filling ahead in a skillet, cook until meat is done, then cool before wrapping to avoid soggy wrappers.

Q: How long do fried spring rolls keep and how should I reheat them? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 F (190 C) oven for 8 to 12 minutes or in an air fryer until crisp. Microwaving makes them soggy.

Authentic Thai Spring Rolls Recipe Substitutions and Variations

Ground pork or shrimp: ground chicken, ground turkey, finely chopped firm tofu, or shredded cooked chicken
Green cabbage: napa cabbage, savoy cabbage, thinly sliced bok choy, or finely shredded lettuce
Soy sauce: tamari for gluten free, coconut aminos for lower sodium, or liquid aminos
Cornstarch slurry (for sealing): all purpose flour mixed with water, tapioca starch slurry, or a beaten egg wash alone

Pro Tips

1) Cool the filling completely before wrapping. Warm filling will steam the wrappers and make them soggy or tear. A chilled filling also firms up so you can portion consistent amounts and roll tighter, giving crispier results.

2) Keep wrappers covered and work quickly. Lay a damp kitchen towel over the stack and only expose the top one while you fill. If a wrapper starts to dry, lightly dampen the edge with water before folding to avoid cracks.

3) Use a simple sealing wash and a confident tuck. A beaten egg or the cornstarch slurry both work well; brush sparingly so the seal holds without making the wrapper gluey. Roll with even pressure so there are no air pockets that could burst during frying.

4) Maintain steady oil temperature around 350 F to 360 F. Too cool and the rolls absorb oil and become greasy, too hot and the outside browns before the interior is cooked. Fry in small batches so the oil temperature recovers quickly and turn occasionally for even color.

5) Drain and rest briefly on a wire rack, not just paper towels. That lets excess oil drip away and preserves crispness. If making ahead, reheat in a hot oven or air fryer for a few minutes to refresh the crunch before serving.

Authentic Thai Spring Rolls Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

180

kcal

Equipment: 1. Large skillet or wok
2. Cutting board and chef knife
3. Mixing bowls (for filling, beaten egg, and cornstarch slurry)
4. Wooden spatula or heatproof turner
5. Pastry brush or small brush for sealing wrappers
6. Deep pot or electric fryer plus a thermometer for 350 F to 360 F (175 C to 182 C) oil temperature
7. Slotted spoon or spider skimmer
8. Wire rack or paper towels for draining
9. Damp kitchen towel to cover wrappers while working

Ingredients

20 to 24 round wheat spring roll wrappers, 7 to 8 inches (18 to 20 cm)
1 pound ground pork or 12 ounces raw shrimp, peeled, deveined and roughly chopped (optional or use both)
2 cups green cabbage, finely shredded
1 1/2 cups carrots, julienned or shredded
1 cup bean sprouts, rinsed and drained
3 to 4 dried shiitake mushrooms, rehydrated and thinly sliced or 1 cup fresh shiitake
3 green onions, thinly sliced
1/2 cup fresh cilantro leaves, chopped (optional)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced or grated
2 tablespoons vegetable oil for stir frying
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/4 teaspoon white pepper or black pepper
1 teaspoon toasted sesame oil
1 large egg, beaten, for sealing
1/4 cup cornstarch mixed with 1/2 cup water, optional sealing slurry
Vegetable oil for deep frying, about 4 to 6 cups depending on pot size
Lime wedges and sweet chili sauce for serving, optional

Directions

Prep ingredients: rehydrate dried shiitake if using, finely shred cabbage, julienne carrots, slice green onions, chop cilantro, mince garlic and ginger, rinse and drain bean sprouts, and roughly chop shrimp if using.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat; add garlic and ginger and stir fry 30 seconds until fragrant.
Add ground pork and/or chopped shrimp and cook, breaking up meat until just cooked through.
Stir in shiitake mushrooms, shredded cabbage, carrots, and bean sprouts; stir fry 2 to 3 minutes until vegetables are slightly softened but still crisp.
Add 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/4 teaspoon white or black pepper, and 1 teaspoon toasted sesame oil; toss to combine and cook another minute, then remove from heat and stir in green onions and cilantro; let filling cool to room temperature.
Set up a rolling station with spring roll wrappers, a small bowl of beaten egg and a bowl with cornstarch slurry if using; keep wrappers covered with a damp towel to prevent drying.
Place one round wrapper on a clean work surface, spoon about 2 to 3 tablespoons of filling slightly below center, fold bottom edge up over filling, fold both sides in toward center, brush top edge with beaten egg or cornstarch slurry, then roll tightly to seal; repeat for remaining wrappers.
Heat vegetable oil in a deep pot or fryer to 350 F to 360 F 175 C to 182 C and fry rolls in batches, turning occasionally, until evenly golden brown and crispy about 3 to 5 minutes per batch.
Remove spring rolls with a slotted spoon to a wire rack or paper towels to drain excess oil; keep warm in a low oven if needed.
Serve hot with lime wedges and sweet chili sauce for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.