Best Thai Spring Rolls Recipes

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)

Steps:

• Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE

Steps:

• In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
• Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
• To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE

Steps:

• In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
• Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
• Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
• Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
• Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

THAI SHRIMP SPRING ROLLS

Steps:

• Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
• Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
• Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.
• Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.
• Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
• Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
• Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
• Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
• Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.
• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.

THAI CHICKEN SPRING ROLLS

Steps:

• Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
• Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
• Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
• Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

THAI DIPPING SAUCE FOR SPRING WRAP OR EGG ROLLS

Steps:

• Whisk together all the ingredients in a small saucepan.
• Bring to a boil, whisking all the while until it thickens.
• Remove from heat and cool to room temperature.

THAI SPRING ROLLS FROM QUICK & EASY THAI RECIPES

Steps:

• To Make the Sauce:.
• Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.) Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool.
• To Make the Spring Rolls:.
• Heat the oil in a wok over medium head. Add the jicama and oyster sauce and sauté for 30 seconds. Remove from the heat and set aside to cool.
• Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce.
• Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.

THAI SPRING ROLLS

Steps:

• Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
• Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
• Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
• Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
• Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.

THAI SPRING ROLLS (PA PIA)

Steps:

• Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.
• In small frying pan, stir-fry garlic and cilantro for a few seconds.
• Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
• Separate spring roll wrappers.
• Place a wrapper with one pointed edge toward you.
• On each corner, put a little of the egg mixture to seal edges of the spring roll.
• Put 2 tbsp of the meat mix 1/3 of the way down.
• Fold the closest edge over, then the right and left sides, then roll closed.
• Place rolls seam side down until ready to fry, not letting them touch each other.
• Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
• Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa).

FRESH THAI SPRING ROLLS

Steps:

• Combine bell pepper, mango, carrot, green onions, and cilantro in a bowl. Toss until vegetables are evenly distributed.
• Stir cashew butter, sesame oil, ginger, garlic, and Thai chiles together in a bowl until dressing is well mixed.
• Fill a large bowl with boiling water. Dip 1 rice paper at a time into the water until soft, 2 to 5 seconds.
• Lay 2 rice papers together, 1 on top of the other, on a flat work surface. Spread dressing over the middle and layer vegetable mixture on top.
• Tuck in the sides of the rice paper and roll upwards, gently pushing down the vegetable mixture to tighten the spring roll. Repeat with the remaining rice papers. Let sit for 2 to 5 minutes. Slice on the diagonal and serve.

THAI SPRING ROLLS

Steps:

• Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
• Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.

THAI SPRING ROLLS (PA PIA TOD)

Steps:

• - Prepare the noodles - soak noodles in cold water for approximately 10 minutes or until soft. Drain and with a pair of kitchen scissors, cut into 5-10cm lengths (approximate). - Finely chop the garlic and chop the chives into inch long pieces. Grate the carrot. - In a non-stick pan or wok, heat approximately 1 Tbsp oil. Fry the garlic for one minute and add the tofu. Add the noodles plus a little water, about 1 Tbsp. Add fish sauce, sugar and oyster sauce. - Stir through the carrot, chives and mung beans and turn off the heat. - On a dry surface, place one of the spring roll wrappers, shiny side down, rough side up. About 1 inch from one corner (if square) of the wrapper place approximately 1 Tbsp of noodle mix. - Fold corner up and over the ingredients and gently roll back towards you, pressing into the noddle mix so that it forms a sausage. - Roll 'sausage' over the wrapper to half way. Fold in the sides and continue to roll to the end. Use a little water to seal the package up. Repeat process of making spring rolls until all mixture is used. - Heat 1-2 cups of vegetable oil over a high heat. Oil should be smoking. Gently slide in the spring rolls, one by one being careful not to have the oil spit and splatter. - Turn after 20 seconds when the spring roll is browned. Remove from the oil when the other side is browned. - Drain on paper towel and serve with sweet chilli dipping sauce.

PO PIAH (THAI SPRING ROLLS)

Steps:

• Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
• Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
• Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
• Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
• Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
• Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.

FRESH THAI SPRING ROLLS

Steps:

• Soak clear noodle in hot/boiling water till soft.
• Place oil and garlic in large pan/wok and cook, add noodles, stir fry.
• Add soy sauce, garlic powder, and pepper.
• Remove from heat and place in bowl.
• Assemble other ingredients on counter or table in bowls.
• Soak 1 rice paper in warm water until soft,no longer than 30 seconds (or they will get too soggy) and lay on a plate or counter.
• Layer on rice paper: lettuce, plum sauce, chicken, noodle, cilantro, basil, sprouts, (all to taste but remember that you have to roll this all up inside).
• Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up.
• Serve immediately.

THE BEST THAI SPRING ROLLS

Steps:

• Spring roll:.
• Heat oil in a fry pan or wok.
• Add next four ingredients until the meat is browned.
• Add soy sauce and the remaining ingredients.
• Let cool before wrapping in egg roll wrap.
• Read the back of the egg roll wrap package to learn how to properly roll them.
• Deep fry in 1 cup cooking oil until light brown.
• Drain on a paper towel to get rid of excess oil.
• Sauce:.
• Combine all ingredients in a sauce pan and bring to a boil.
• turn to low and let cook for 5 minutes.

THAI COLD SPRING ROLLS

Steps:

• Heat water in a wok, bring to a boil.
• Add the bean sprouts, cook for a few seconds.
• Remove with a large strainer.
• Put into ice water.
• Allow to drain and set aside.
• Turn wok down to simmer.
• Add shrimp, cook until pink.
• Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve.
• Grate carrot and transfer to a bowl.
• Add sugar, pepper, vinegar and salt to bowl. Reserve.
• Beat egg yolks.
• Heat vegetable oil in a nonstick fry pan and add egg yolks.
• Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet.
• Slide the cooked yolks onto a cutting board and fold over twice.
• Using a knife thinly julienne the yolks and put aside.
• Place rice papers in a bowl of warm water allow to soak until soft.
• Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper.
• Roll rice paper over the ingredients.
• Place completed rolls in a shallow cooking pan and cover with plastic wrap.
• Place in refrigerator.

THAI CHICKEN SPRING ROLLS

Steps:

• In a medium bowl, toss together the leftover chicken and vegetables. Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West. Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper. Dampen the edges of the wrapper with some water to help it seal. Fold the bottom edge of the wrapper up over the filling and roll up half way. Fold the 2 side corners in toward the middle and continue to roll, pulling back slightly as you roll, to ensure a tightly wrapped spring roll. Repeat with the remaining wrappers and filling. Cover with a damp towel to keep them from drying out.
• Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F.
• Add the spring rolls, 3 or 4 at a time, to the hot oil. Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side. Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping.

COLD THAI SPRING ROLLS WITH VIETNAMESE DIPPING SAUCE

Steps:

• Method: 1. TOSS carrot with scallion greens, vinegar, and salt and pepper to taste. 2. FILL a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves and Thai basil leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Sprinkle with cut ingredients. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling. 3. TIGHTLY cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled. 4. MIX all dipping sauce ingredients and serve with spring rolls. Just before serving, cut spring rolls in half diagonally with a serrated knife. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with dipping sauce.

FRESH THAI SPRING ROLLS

Steps:

• Prep Time: 40 minutes Cook Time: 2 minutes Ingredients: SERVES 4-6 as an appetizer Preparation: For a step-by-step version of this recipe (with rolling instructions), see my: Easy Fresh Rolls Recipe, Step by Step! To make the Tamarind Dipping Sauce (optional): simply mix all dipping sauce ingredients together in a saucepan and heat. When near boiling, reduce heat to low, stirring until sauce thickens. Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired. Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls) Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar. Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix. Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds. Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one. Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll). Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper. To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).For more detailed rolling instructions (with pictures), see How to Make Thai Fresh Rolls. To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!

SPRING ROLLS WITH THAI BASIL

Steps:

• With a knife, chop rice vermicelli (it tends to stick together in a block) into roughly 2-inch segments. Place noodles in a bowl and pour boiling water over them. Let sit until soft (1 to 2 minutes), then drain through a fine strainer.
• With a vegetable peeler, shave each carrot in thin, two-inch pieces.
• In a large bowl, combine noodles, carrots, sprouts, cabbage, scallions, cilantro, mint and basil. In a mortar and pestle, mash garlic, sugar, chiles and peppercorns to a paste. Whisk in lime juice and pour over vegetable mixture. Toss well so that dressing, vegetables and noodles are evenly distributed.
• In a pan large enough to fit rice wrappers, pour water about an inch deep. Submerge a wrapper until soft, slippery and flexible. Gently remove wrapper and lay it on a clean, damp towel. Place a heaping 1/2 cup of mixture an inch below center of wrapper and pat down. Fold bottom end of wrapper over mixture, followed by each side. Roll wrapped mixture up to top edge, creating a neat package. Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used.
• Serve with cruets of rice wine vinegar, soy sauce, and sriracha (red chili paste), so that everyone can make a dipping sauce to taste.