Thai Spring Rolls
PrintThai Spring Rolls
Thai Spring Rolls are crispy appetizers filled with a mixture of vegetables and sometimes meat, wrapped in rice paper and deep-fried to perfection. They’re often served with a sweet and tangy dipping sauce.
- Total Time: 30 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 cup shredded cabbage
- 1 cup grated carrots
- 1/2 cup bean sprouts
- 1/2 cup cooked ground pork or chicken (optional)
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tsp sugar
- 20 spring roll wrappers
- Vegetable oil for frying
Dipping sauce:
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1 garlic clove, minced
- 1–2 Thai chilies, finely chopped
Instructions
- In a bowl, combine cabbage, carrots, bean sprouts, cooked meat (if using), garlic, soy sauce, and sugar. Mix well.
- Place a spoonful of the mixture onto each spring roll wrapper and roll tightly, sealing the edges with a little water.
- Heat vegetable oil in a pan over medium heat. Fry the spring rolls until golden brown and crispy.
- For the dipping sauce, combine all the ingredients in a bowl and mix well.
- Serve the spring rolls hot with the dipping sauce.
