Crispy Spring Rolls are an authentic Thai street food favorite — golden, flaky, and filled with savory vegetables, glass noodles, and aromatic seasonings. This easy homemade version delivers restaurant-style crunch and flavor right in your kitchen. I absolutely love how these spring rolls can be customized, making them a versatile dish for any occasion.

Why You’ll Love This Crispy Spring Rolls

These crispy spring rolls are not just delicious; they are also incredibly versatile. They make a fantastic appetizer or a light meal. You can customize the filling to suit your taste, incorporating everything from shrimp to tofu. The combination of crunchy vegetables and the satisfying crunch of the wrapper creates a delightful contrast. Plus, they’re easy to prepare and can be made in advance, making them perfect for gatherings. Whether you’re serving them at a party or enjoying them on a quiet evening, these spring rolls will surely impress your guests.

Ingredients for Crispy Spring Rolls

Gather these items:

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup bean sprouts
• 1/2 cup sliced mushrooms (optional)
• 1/2 cup cooked glass noodles (mung bean noodles)
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce (or vegetarian alternative)
• 1/2 teaspoon ground white pepper
• 20 spring roll wrappers
• 1 tablespoon flour mixed with 2 tablespoons water (for sealing)
• Oil for frying (vegetable, canola, or peanut oil)

How to Make Crispy Spring Rolls Step-by-Step

1. Step 1: Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add garlic and sauté until fragrant.
2. Step 2: Add cabbage, carrots, bean sprouts, and mushrooms (if using). Stir-fry for 2–3 minutes until vegetables are just tender.
3. Step 3: Add glass noodles, soy sauce, oyster sauce, and white pepper. Toss well to combine, then remove from heat and let cool completely.
4. Step 4: Place a spring roll wrapper on a clean surface with one corner facing you. Add 2 tablespoons of filling near the bottom. Fold the bottom corner over, fold in the sides, and roll tightly.
5. Step 5: Brush the top corner with flour paste to seal. Repeat with remaining filling and wrappers, keeping unused wrappers covered with a damp towel.
6. Step 6: Heat oil to 350°F (175°C). Fry rolls in batches for 3–4 minutes until golden and crispy. Drain on a wire rack or paper towels.
7. Step 7: Serve hot with Thai sweet chili sauce, plum sauce, or peanut dipping sauce.

Pro Tips for the Perfect Crispy Spring Rolls

Keep these in mind:

• Keep unused wrappers covered with a damp towel to prevent drying out.
• Adjust filling ingredients based on personal preference.
• Use a thermometer to monitor oil temperature for best frying results.
• For healthier options, try making healthy baked spring rolls instead of frying.

Best Ways to Serve Crispy Spring Rolls

These spring rolls pair wonderfully with a variety of dips. Some of the best dipping sauces for spring rolls include:

• Thai sweet chili sauce
• Plum sauce
• Peanut dipping sauce

How to Store and Reheat Crispy Spring Rolls

To store crispy spring rolls, place them in an airtight container. When ready to enjoy, reheat them in an oven at 350°F (175°C) for about 10 minutes to regain their crunch. This method works better than microwaving, which can make them soggy.

Frequently Asked Questions About Crispy Spring Rolls

What’s the secret to perfect Crispy Spring Rolls?

The secret lies in the filling. Make sure your filling is not too moist to prevent soggy wrappers. Use the right amount of oil for frying, and monitor the temperature closely for that perfect crunch.

Can I make Crispy Spring Rolls ahead of time?

Absolutely! You can prepare the rolls and store them in the fridge for up to a day before frying. Just cover them well to avoid drying out.

How do I avoid common mistakes with Crispy Spring Rolls?

Ensure your oil is hot enough before frying. A common mistake is frying in oil that is too cool, which leads to greasy rolls. Monitor the temperature and fry in small batches.

Variations of Crispy Spring Rolls You Can Try

There are many exciting variations you can explore:

• Crispy spring rolls with shrimp for a seafood twist.
• Add different vegetables for a unique vegetable spring rolls recipe.
• For a healthier option, try healthy baked spring rolls.
• Experiment with different sauces or fillings to customize your own homemade crispy spring rolls.

With these tips and variations, you can create delightful crispy spring rolls that suit any occasion. Enjoy the process of making these delicious spring rolls and impress your friends and family!

For more delicious recipes, check out our appetizer category or learn how to make homemade tomato sauce to complement your spring rolls. If you’re interested in healthy options, explore veggie burgers that are both tasty and nutritious.

Crispy Spring Rolls: 7 Secrets to Perfectly Crunchy Bites

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Crispy Spring Rolls are an authentic Thai street food favorite — golden, flaky, and filled with savory vegetables, glass noodles, and aromatic seasonings. This easy homemade version delivers restaurant-style crunch and flavor right in your kitchen.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 20 spring rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup bean sprouts
• 1/2 cup sliced mushrooms (optional)
• 1/2 cup cooked glass noodles (mung bean noodles)
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce (or vegetarian alternative)
• 1/2 teaspoon ground white pepper
• 20 spring roll wrappers
• 1 tablespoon flour mixed with 2 tablespoons water (for sealing)
• Oil for frying (vegetable, canola, or peanut oil)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add garlic and sauté until fragrant.
2. Add cabbage, carrots, bean sprouts, and mushrooms (if using). Stir-fry for 2–3 minutes until vegetables are just tender.
3. Add glass noodles, soy sauce, oyster sauce, and white pepper. Toss well to combine, then remove from heat and let cool completely.
4. Place a spring roll wrapper on a clean surface with one corner facing you. Add 2 tablespoons of filling near the bottom. Fold the bottom corner over, fold in the sides, and roll tightly.
5. Brush the top corner with flour paste to seal. Repeat with remaining filling and wrappers, keeping unused wrappers covered with a damp towel.
6. Heat oil to 350°F (175°C). Fry rolls in batches for 3–4 minutes until golden and crispy. Drain on a wire rack or paper towels.
7. Serve hot with Thai sweet chili sauce, plum sauce, or peanut dipping sauce.

Notes

• Keep unused wrappers covered with a damp towel to prevent drying out.
• Adjust filling ingredients based on personal preference.
• Use a thermometer to monitor oil temperature for best frying results.

Nutrition

• Serving Size: 1 spring roll
• Calories: 150
• Sugar: 1g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg