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Thai spring rolls
Thai Spring Rolls
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

Make your own Thai spring rolls at home so you're not limited by the portion size at the restaurants! Even more delicious!

Course: Appetizer
Cuisine: Thai
Servings: 5
Calories: 802 kcal
Author: Vicky Berman
  • 8 ounces glass noodles
  • 6 tablespoons vegetable oil
  • 5-6 cloves garlic minced
  • 4 coriander roots crushed, and minced
  • 8 ounces fresh bean sprouts
  • 12 shiitake mushrooms sliced
  • 1 carrot julienned
  • 2 teaspoons black pepper
  • 1/4 cup oyster sauce use mushroom sauce for vegan version
  • 1/4 cup light soy sauce Use gluten-free tamari for gluten-free version
  • 1 tablespoon sesame oil
  • 3 tablespoons sugar
  • 1/2 cup vegetable broth or water
  • 6 green onions cut into 1 inch pieces
  • 20 spring roll wrappers can be found in frozen section of Asian food stores (for gluten free version make sure made with rice flour, for vegan version make sure no egg used)
  • 4 cups oil for deep frying
  • For sealing the spring rolls:
  • 4 tablespoons flour cornstarch for gluten free version
  • 1 1/2 tablespoons water
  1. Soak noodles in room temperature water for 15 minutes and drain. With scissors cut noodles into smaller segments.
  2. Heat wok over medium heat and add vegetable oil (6 tablespoons), garlic and coriander root. Cook until aromatic (1 minute).
  3. To the wok add bean sprouts, mushrooms, carrot, and noodles. Cook until bean sprouts soften. If mixture gets dry add some of the broth (or water).
  4. Add oyster, soy sauce, black pepper, sugar, sesame oil and remaining broth. Stir until sauce is reduced and vegetables and noodles absorb the broth and sauce. Remove from heat and add the green onion.
  5. In a small bowl combine flour and water and mix until smooth (this will be used to seal the spring rolls).
  6. Place spring roll wrapper in front of you (with a damp cloth covering the wrappers you aren't using) and add 3 tablespoons of filling to the bottom third of the wrapper. Start rolling, tightly and after rolling it halfway fold in the sides and keep rolling. To secure the spring roll spread some of the flour mixture on the tip of the spring roll and press against the side. Place spring roll under a damp cloth and set aside.
  7. Repeat with remaining spring roll wrappers and filling.
  8. Heat 4 cups oil for deep frying the spring rolls. To test the oil temperature dip a toothpick into the oil and when bubbles form around it the oil is ready.
  9. Gently slide in 4 spring rolls at a time. Deep fry until golden brown. Remove from pan and drain off oil from the spring rolls (using paper towels or strainer).
  10. Repeat until all spring rolls are fried.
Nutrition Facts
Thai Spring Rolls
Amount Per Serving
Calories 802 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 16g100%
Cholesterol 6mg2%
Sodium 1513mg66%
Potassium 318mg9%
Carbohydrates 104g35%
Fiber 4g17%
Sugar 10g11%
Protein 12g24%
Vitamin A 2100IU42%
Vitamin C 7.7mg9%
Calcium 72mg7%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.