Thai Vegetable Spring Rolls Recipe

If you have been searching for a fresh, crispy, and absolutely delightful appetizer to brighten up your meals, these Thai Vegetable Spring Rolls are exactly what you need. Bursting with vibrant colors and packed with crunchy, tender vegetables wrapped in delicate, golden wrappers, these spring rolls bring authentic Thai flavors right into your kitchen. Whether you are hosting a cozy dinner or just craving something light and refreshing, this recipe covers everything you need to make Thai Vegetable Spring Rolls that are irresistibly delicious and deeply satisfying.

Thai Vegetable Spring Rolls Recipe - Recipe Image

Ingredients You’ll Need

The magic of Thai Vegetable Spring Rolls lies in the simple, fresh ingredients that come together to create a complex symphony of taste and texture. Each component plays a crucial role, from the crisp carrots to the flavorful garlic, ensuring every bite is balanced and bursting with flavor.

  • Spring roll wrappers: These delicate, thin sheets provide the perfect vessel for holding the crunchy filling and crisp up beautifully when fried.
  • Oil (4 tbsp): Essential for sautéing the garlic and vegetables, adding a subtle richness to the filling.
  • White pepper (1 tsp): Adds a gentle heat and distinct aroma without overpowering the dish.
  • Light soy sauce (2 tbsp): Brings a salty umami flavor that deepens the taste of the veggies.
  • Oyster sauce (2 tbsp): Contributes a sweet and savory character, elevating the filling’s depth.
  • White sugar (1 tbsp): Just the right hint of sweetness to balance the savory components.
  • Carrots, julienned (1 1/3 cups): For a fresh crunch and bright color that shines through.
  • Chinese cabbage, finely chopped (3 cups): Adds a crisp snap and mild flavor perfect for spring rolls.
  • Bean sprouts (1 1/2 cups): Light and crunchy, these contribute to the classic spring roll texture.
  • Cloud ear mushrooms, soaked and chopped (1/4 cup): Adds an earthy, slightly chewy bite that contrasts wonderfully with the other vegetables.
  • Garlic, minced (3 cloves): Infuses the filling with warm, aromatic notes.
  • Eggs (2): Used as a ‘glue’ to seal your rolls tightly and keep everything intact during frying.

How to Make Thai Vegetable Spring Rolls

Step 1: Prepare the Vegetables

First things first, the key to a great spring roll is perfectly prepped vegetables. Soak your dried cloud ear mushrooms in water until they become soft and pliable, about 20 minutes. Meanwhile, julienne the carrots and finely shred the Chinese cabbage. Mince your garlic and give those bean sprouts a good rinse so they stay bright and crisp inside your rolls.

Step 2: Cook the Filling

Heat the oil in your pan and fry the minced garlic until golden and fragrant, which sets a beautiful flavor foundation for the filling. Add the white pepper, light soy sauce, oyster sauce, and sugar, stirring well so every drop blends perfectly. Then toss in all the chopped vegetables, stirring gently until they are coated in the savory sauce and reach that perfectly tender but still crunchy texture. Drain the filling in a colander to remove excess liquid, and let it cool completely before proceeding.

Step 3: Roll the Spring Rolls

For the all-important step of rolling, prepare your glue by beating an egg. Lay a spring roll wrapper flat, and place a generous scoop of the cooled vegetable filling just above the bottom edge, leaving room on the sides. Roll it tightly upward, fold the sides in neatly, then finish rolling and seal the edge with a dab of the egg glue. This ensures your spring rolls stay perfectly wrapped during frying. Repeat until all the filling is used.

Step 4: Deep-Fry Until Crispy

Heat oil in a deep pan or wok to 350°F (175°C). Carefully fry the spring rolls for about 2 to 3 minutes on each side or until the wrappers turn a gorgeous golden brown. Turn them gently with tongs to make sure they crisp evenly without burning. Remove the rolls and let them drain on a rack or paper towels so they stay crispy and not greasy.

How to Serve Thai Vegetable Spring Rolls

Thai Vegetable Spring Rolls Recipe - Recipe Image

Garnishes

Adding garnishes not only makes your spring rolls look irresistible but also elevates the experience. Try sprinkling freshly chopped cilantro or mint leaves on top, or thin slices of red chili for a bit of a kick. A wedge of lime on the side is perfect for squeezing delicate citrus notes over the crispy rolls.

Side Dishes

These spring rolls shine alongside light and fresh sides. A simple cucumber salad with a tangy dressing or a bowl of fragrant jasmine rice can complement the crispy texture perfectly. Dipping sauces like sweet chili, peanut sauce, or a zesty lime and fish sauce combo make the platter even more exciting.

Creative Ways to Present

Turn your Thai Vegetable Spring Rolls into a vibrant appetizer platter by arranging them vertically in a bamboo steamer lined with lettuce leaves or presented with edible flowers. Serve with a buddy dipping sauce in pretty bowls for guests to personalize their bites. You could even slice the rolls diagonally for bite-sized finger food at a party!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Thai Vegetable Spring Rolls, store them in an airtight container in the refrigerator. For best texture, place a paper towel underneath the rolls to absorb any excess moisture. They’ll keep fresh and delicious for up to 2 days.

Freezing

You can freeze the uncooked spring rolls by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. This way, they won’t stick together and can be fried directly from frozen whenever you crave a snack or appetizer.

Reheating

To reheat leftovers, place the rolls on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispy texture. Avoid microwaving, as it can make the wrappers soggy, which isn’t the desired spring roll crunch!

FAQs

Can I make Thai Vegetable Spring Rolls vegan?

Absolutely! Simply swap the oyster sauce for a vegan alternative or extra soy sauce and skip the egg glue by using a flour and water paste to seal the rolls.

What can I use if I don’t have cloud ear mushrooms?

Shiitake mushrooms or regular button mushrooms can be great substitutes. Just slice them thinly and soak or sauté as needed for a similar texture.

Is it possible to bake the spring rolls instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried but still delicious and a healthier option.

How do I keep the spring rolls from breaking or tearing?

Work with spring roll wrappers that are fresh and pliable. Keep them covered with a damp cloth to avoid drying out and avoid overfilling. Rolling tightly but gently helps prevent tears.

What dipping sauces pair best with Thai Vegetable Spring Rolls?

Traditional sweet chili sauce is a classic favorite. You can also try peanut sauce for a creamy contrast or a tangy tamarind-based dip for a unique twist.

Final Thoughts

Making Thai Vegetable Spring Rolls at home is such a rewarding experience—crisp on the outside, vibrant and flavorful inside, they bring an irresistible crunch to any meal or occasion. Once you try this recipe and savor that perfect balance of fresh vegetables and seasonings wrapped in a delicate shell, Thai Vegetable Spring Rolls might just become your new go-to snack or appetizer. So grab those ingredients, roll up your sleeves, and dive into making these little bundles of joy!

Print

Thai Vegetable Spring Rolls Recipe

These Thai Vegetable Spring Rolls feature a crispy golden wrapper filled with a flavorful mix of fresh vegetables, seasoned with soy sauce, oyster sauce, and aromatic garlic. Perfect as a snack or appetizer, these rolls are deep-fried to perfection, boasting a crunchy exterior with a tender, savory vegetable filling.

  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 spring rolls 1x
  • Category: Appetizer
  • Method: Deep-frying
  • Cuisine: Thai
  • Diet: Vegetarian

Ingredients

Scale

Spring Roll Wrappers

  • 1 pack spring roll wrappers

Vegetable Filling

  • 1 1/3 cups carrots, julienned
  • 3 cups Chinese cabbage, finely chopped
  • 1 1/2 cups bean sprouts, rinsed
  • 1/4 cup cloud ear mushrooms, soaked and chopped
  • 3 cloves garlic, minced

Seasonings and Sauces

  • 1 tsp white pepper
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp white sugar

Other

  • 4 tbsp oil (for stir-frying)
  • 2 eggs (for egg wash to seal rolls)
  • Oil for deep frying (enough for frying in a deep pan or wok)

Instructions

  1. Prepare the Vegetables: Soak the dried cloud ear mushrooms in a bowl of water for about 20 minutes until they are fully rehydrated and supple. If using glass noodles, soak them similarly. Julienne the carrots, finely chop the Chinese cabbage, mince the garlic, rinse the bean sprouts, and slice the mushrooms after soaking.
  2. Cook the Filling: Heat 4 tablespoons of oil in a pan over medium heat. Add the minced garlic and fry until golden and fragrant. Stir in white pepper, light soy sauce, oyster sauce, and sugar, combining well. Add the carrots, Chinese cabbage, bean sprouts, and mushrooms. Toss the vegetables in the sauce, cooking until they are tender but still maintain some crunch. Transfer the filling to a colander and allow excess liquid to drain. Let the mixture cool completely before assembling.
  3. Prepare the Glue: Beat the eggs in a small bowl to create an egg wash. This will be used to seal the spring rolls. Alternatively, you can mix all-purpose flour and water in equal parts to create a flour paste if preferred.
  4. Roll the Spring Rolls: Lay a spring roll wrapper flat on a clean surface. Place a generous amount of the cooled vegetable filling in the middle-bottom section of the wrapper. Fold the bottom edge over the filling and roll tightly towards the top. Fold both sides of the wrapper towards the center to enclose the filling securely. Continue rolling firmly to the end, then brush the final edge with the egg wash to seal the roll. Repeat this process with the remaining wrappers and filling, ensuring all rolls are tightly wrapped.
  5. Deep-Fry the Spring Rolls: Heat oil in a deep pan or wok to 350°F (175°C). Carefully place the spring rolls in the hot oil and fry for 2 to 3 minutes on each side, or until the wrappers are golden brown and crispy. Use tongs to gently turn the rolls to ensure even frying. The filling should be heated through and the exterior crispy without being overly darkened.
  6. Drain and Serve: Remove the fried spring rolls from the oil and place them on a wire rack or paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce, such as sweet chili sauce or hoisin sauce.

Notes

  • You can substitute oyster sauce with vegetarian mushroom sauce to make this recipe vegetarian-friendly.
  • Ensure the vegetable filling is completely cooled before rolling to prevent soggy wrappers.
  • For a gluten-free version, use rice paper wrappers and tamari sauce instead of soy sauce.
  • The egg wash helps seal the rolls; for a vegan alternative, use a mixture of flour and water as glue.
  • If cloud ear mushrooms are unavailable, substitute with shiitake mushrooms.
  • Serve with sweet chili or peanut dipping sauce for authentic Thai flavor.

Nutrition

  • Serving Size: 1 spring roll
  • Calories: 150
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 30 mg

Keywords: Thai spring rolls, vegetable spring rolls, crispy appetizer, deep fried spring rolls, vegetarian Thai recipe

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