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Thai Fried Spring Rools Being served at a party

Fried Thai Spring Rolls (Por Pia Tod)

 Thai fried spring rolls are a crispy and savory delight, perfect for an appetizer or snack. They are packed with a flavorful blend of vegetables, vermicelli noodles, and optional shrimp, all wrapped in a thin pastry shell fried to golden perfection. Serve with sweet chili sauce for dipping, these spring rolls offer a crunchy exterior and a succulent, aromatic filling, making them an irresistible part of Thai cuisine enjoyed worldwide.
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Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Course: Appetizer
Cuisine: Thai
Keyword: Spring rolls Thai Spring Rolls
Servings: 10 servings
Calories: 160kcal
Author: Susie Thompson

Ingredients

  • 8-10 spring roll wrappers
  • 1 cup shredded cabbage
  • ½ cup finely shredded carrot
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 clove garlic minced
  • 1 teaspoon freshly grated ginger
  • ½ cup cooked vermicelli noodles chopped
  • ½ cup cooked shrimp chopped (optional)
  • Vegetable oil for frying
  • Egg splash of water

Instructions

  • Heat a tablespoon of oil in a pan over medium heat. Add garlic, ginger, carrots, and cabbage. Sauté until vegetables are soft.
  • Stir in soy sauce, sugar, green onions, noodles, and shrimp. Cook for an additional 2-3 minutes until well combined. Let the mixture cool.
  • Place a tablespoon of the filling on each spring roll wrapper. Fold in the edges and roll tightly. Seal the edge with the egg wash.
  • Heat oil in a deep pan and fry the spring rolls until golden brown, about 2-3 minutes per side. Drain on paper towels.
  • Serve hot with sweet chili sauce.

Notes

Wrapper Selection: Use spring roll wrappers made of wheat for the best results.
Preventing Sogginess: To avoid soggy spring rolls, ensure that the filling is not too moist.
Wrapping Technique: Wrap the spring rolls tightly to prevent oil from seeping in during frying. Ensure that the edges are sealed well, using a bit of water or a flour paste to secure them.
Frying Temperature: Maintain the oil temperature at around 350°F (175°C). If the oil is too hot, the wrappers will burn before the inside is hot; if it's too low, the rolls will absorb too much oil and become greasy.

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Cholesterol: 10mg | Sodium: 300mg | Fiber: 1g | Sugar: 5g
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