These crispy Thai Pork Spring Rolls are the ultimate crowd pleaser!
I truly am blessed to have grown up in a household with an incredible Thai cook. Mainly because I’ve enjoyed many years of delicious Thai food, but also for times like these where I get to share some of the love! I was taught this recipe a while back, and I’m super excited to finally share it with you. The recipe card is at the end of the post, but first I’ll go a little more in-depth with some step-by-step photos. Follow me…
Peanuts are an integral part of both the spring rolls themselves, but also the dipping sauce to go alongside. They offer gorgeous flavour and a nice bit of texture too.
The very first thing you’ll want to do is toast the peanuts, which is easily done in a dry pan. This is an important step to lightly char the peanuts and intensify their flavour. After you’ve done this you’ll want to crush them, just so they can run through the spring roll filling a little more seamlessly.
Process shots: add unsalted peanuts to dry pan (photo 1), toast until deep golden/lightly charred (photo 2), add to pestle and mortar (photo 3), roughly crush (photo 4).
Thai Spring Roll Filling
Peanuts out the way, let’s talk filling. The first thing you’ll want to do is get the pork on the go.
Coriander is widely used in Thai cooking, and these spring rolls are no exception. Traditionally you’d use coriander roots, but they’re sometimes tricky to get your hands on. As such, we’re just going to use the coriander stems instead. Crushing them with garlic will release the flavour and create a flavour base for the pork.
You really want the filling to be as dry as possible, just so the spring rolls come out nice and crispy. As such, I usually opt for low-fat pork. Once you’ve fried the pork in the garlic/coriander you’ll want to add in oyster sauce, soy sauce, sugar and white pepper, just to really ramp up the flavour.
Process shots: add garlic and coriander stems to a pestle and mortar (photo 1), crush into a paste (photo 2), add to pan with oil (photo 3), fry (photo 4), add pork (photo 5), fry then add oyster & soy sauce, sugar and white pepper (photo 6).
Once the pork’s out the way, it’s time for a few more goodies.
You’ll want to soak these until soft, but still a touch al dente (they’ll continue cooking in the pan). I also recommend cutting them a few times with a pair of scissors before adding them to the pan, just so you don’t pull out long strands of noodle with every bite!
This will be scrambled in the pan.
3 main veg in Thai spring rolls are cabbage, carrot and beansprouts. Important to really finely slice the carrot and cabbage, ideally to the same size as the beansprouts. Not only will this ensure they cook through quickly, but it also means you don’t get huge chunks of veg taking up room in the spring rolls. I recommend frying the cabbage and carrot first because they’re both quite firm, then adding in the beansprouts.
Process shots: add soaked & cut noodles (photo 1), crack in eggs (photo 2), stir to scramble (photo 3), add cabbage and carrot (photo 4).
Allowing the filling to cool
Once you’ve tossed through the beansprouts and peanuts, let the filling COMPLETELY cool before you make the spring rolls. This is important – the filling needs to be cool/room temp before making spring rolls or they’ll steam from the inside and burst open when you fry them. Trust me, I’ve been there!
Process shots: fry cabbage and carrot (photo 1), add beansprouts (photo 2), fry then add peanuts (photo 3), stir then cool (photo 4).
How to roll Thai Spring Rolls
The first really important thing to do is make sure the spring roll wrappers don’t dry out. To ensure this, just rest a damp towel over the pile of wrappers in between rolling.
The second important thing is to make sure you seal the spring rolls shut properly. To do this you’ll want to brush with egg white.
The last thing to consider is making sure you roll them tightly, but also carefully. It’s important that you roll tightly (any gaps = big air bubbles when deep-frying = burst spring roll) but also carefully so you don’t rip the wrapper.
Process shots: add filling to bottom centre of wrapper (photo 1), fold over bottom (photo 2), fold in right side (photo 3), fold in left side (photo 4), roll then brush with egg white (photo 5), roll and seal shut (photo 6).
How to cook Thai Spring Rolls
When it comes to cooking the spring rolls, they’ve gotta be fried. I have seen recipes bake spring rolls, others in the air fryer, but you just don’t get that same deep golden, crunchy casing. Just a few tips for frying:
- Resting – After you roll each spring roll, just rest them seam-side-down to help them securely shut.
- Temp – Ensure you get the oil nice and hot before frying (180C/350F). The inside is already cooked, so this is more about cooking the outside.
- Batches – Work in batches to ensure you don’t overcrowd the pot.
Process shots: roll all spring rolls (photo 1), add to hot oil in batches and fry until deep golden and crispy (photos 2&3).
Thai Spring Rolls Dipping Sauce
For a super-duper easy spring roll dipping sauce you’ll need the following:
- Water & Sugar – This will create the base for a sweet, syrupy sauce.
- Tamarind – Cuts through the sweetness. You’ll find this in most supermarkets (sometimes called Tamarind Paste).
- Salt – Balances out the sweet and sour.
- Chilli Flakes – Adds a kick of heat.
- Peanuts – Use some of the toasted/crushed peanuts from earlier.
Process shots: simmer water and sugar then add tamarind, salt and chilli flakes (photo 1), stir and simmer until it starts to turn syrupy (photo 2), turn off heat and add peanuts (photo 3), stir to combine (photo 4).
Thai Spring Rolls FAQ
Do I have to make the spring roll dip?
You don’t have to make this specific dip, but you’ll want some form of dip to serve, just because the spring rolls are fairly dry. Thai sweet chilli sauce is always an easy option!
Where can I buy Spring Roll Wrappers?
You’ll find them in most supermarkets/grocery stores. Most definitely in all Asian stores, both usually in the freezer section.
Can I make these ahead of time?
I don’t recommend making them fully ahead of time, but you can prep the filling ahead of time, or roll them and tightly store in the fridge/freezer until ready to cook (more on this in the recipe card notes below).
Serving Thai Spring Rolls
I typically serve these as a starter or as an appetizer when I’ve got friends over (usually two per person as they’re pretty huge!). To serve, I like to slice them in half, but you could dice them into 3 or 4. If the dip has thickened too much just whisk in a splash of hot water to thin it out as needed.
Alrighty, let’s tuck into the full recipe for these Thai spring rolls shall we?!
How to make Thai Spring Rolls (Full Recipe & Video)
Thai Spring Rolls
- Wok or Large Deep Pan & Wooden Spoon (for spring roll filling)
- Medium Sized Pot (for dipping sauce)
- Pestle & Mortar (for crushing peanuts/garlic)
- Deep Pot & Tongs (suitable for deep frying)
- Wire Rack & Tray (for resting spring rolls)
- Small Pot & Brush (for egg wash)
- Sharp Knife & Chopping Board (for chopping veg)
- Medium Sized Bowl (for soaking noodles)
- Kitchen Thermometer (for frying)
Ingredients (check list):
Thai Spring Rolls
- 10x 8.5" x 8.5" / 21.5cm x 21.5cm Spring Roll Wrappers (see notes)
- 14oz / 400g Ground Pork (pork mince) preferably low fat
- 2 packed cups / 200g Beansprouts
- 1 packed cup / 120g Cabbage, finely sliced
- 1 cup / 100g Carrot, sliced into thin matchsticks (approx 1 large carrot)
- 1/2 cup / 70g Unsalted Peanuts
- 3 Eggs (2 whole in the filling, 1 egg white only for brushing rolls)
- 1.4oz / 40g dried Glass Noodles
- 2 large cloves Garlic, peeled
- 1 shallow handful (approx 0.4oz/10g) Coriander/Cilantro Stalks (see notes)
- 2 tsp EACH: Oyster Sauce, Light Soy Sauce
- 1 tsp Sugar
- 1/2 tsp White Pepper
- Vegetable/Sunflower/Peanut Oil for frying (approx 4cups/1 litre for deep frying and 1 tbsp for frying filling)
- 1 cup / 240ml Water
- 1/2 cup / 100g Granulated/Caster Sugar
- 1 tbsp Tamarind
- 1/4 cup / 35g Unsalted Peanuts
- 1/4 tsp EACH: Salt, Chilli Flakes (or to taste)
- Noodles: Soak noodles in warm water until soft, but still slightly al dente (15mins or so). Drain, then roughly cut a couple of times with scissors to shorten them.
- Peanuts: Add all of the peanuts (for the sauce and filling) to a dry pan over medium heat and fry until deep golden and lightly charred, shaking regularly. Pour into a pestle and mortar and crush to a large crumb texture, with some larger pieces here and there. Remove from pestle and mortar and separate 1/3 for the dip and 2/3 for the filling.
- Garlic/Coriander: Add 2 large peeled cloves of garlic and a handful of coriander stems to the pestle and mortar. Smash into a paste, then add to a large wok or pan over medium heat with 1 tbsp oil. Fry for a minute or so.
- Pork: Add in pork and fry until no longer pink, breaking up with your wooden spoon as you go. Add in oyster sauce, soy sauce, sugar & white pepper and continue frying until all the moisture is soaked up by the pork.
- Stir Fry Filling: Stir in soaked noodles, then make space in the centre of the pan. Crack in two eggs and break them up with your wooden spoon. Stir everything for a couple of minutes until the egg scrambles. Add in cabbage & carrot and continue frying until it just begins to soften, then toss in beansprouts and fry for another couple of mins until the beansprouts soften slightly. Turn off heat and stir through peanuts.
- Cool Filling: Allow the filling to COMPLETELY cool before making spring rolls. To speed up this process pour the filling into a different bowl. If there's some egg stuck to the pan just let the filling rest for a few mins to allow the steam to lift it off, then use your wooden spoon to gently scrape it.
- Dipping Sauce: Rapidly simmer water and sugar over medium-high heat for around 10mins, until it reduces down and just about starts to thicken/turn glossy. Stir in tamarind, salt and chilli flakes, lower heat to a medium and continue simmering until it turns to a light syrupy texture (be aware it will thicken a lot more as it rests). Turn off heat, stir in peanuts then pour into a dish to cool. If it thickens too much before serving, just whisk in boiling or hot water a splash at a time to loosen it up.
- Spring Rolls: Lay out a wrapper on a flat surface with a corner at the top and bottom (diamond shape). Place 1/2 cup filling between the centre and bottom of the square and shape into a log. Take the bottom corner and tightly fold it over the filling and roll it over once. Take the two corners either side and tightly fold them in. Roll the spring roll all the way up to the point where a triangle is left at the top. Brush the seam with egg white, then finish the roll and rest seam-side-down. Repeat. Important you roll tightly (any gaps = big air bubbles when deep frying = burst spring roll) but also carefully so you don't rip the wrapper.
- Deep Fry: Heat up enough oil to comfortably cover the spring rolls in a large deep pot. You want the oil to reach 356F/180C. A chopstick should bubble when placed in. Very carefully place 3-4 spring rolls in the oil (depending on size) and deep fry for a few mins until deep golden, gently turning as you go to ensure even cooking. Try and keep the heat consistent and bring it back up temp between batches. Take out spring rolls one by one with tongs and tilt side to side to let excess oil pour out, then rest on a wire rack with a tray underneath to catch excess oil.
- Serve: Slice spring rolls in half, then serve with the dipping sauce and enjoy!
Quick 1 min demo!
Your Private Notes:
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