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Crispy spring rolls are a classic appetizer available at most Thai restaurants, but try these, and I promise you they are far better than what you've had at restaurants and totally worth the effort!
Why? Because most restaurants sell spring rolls as an inexpensive appetizer option, so the filling is mostly noodles. But when you make them, you can loaded them up with tasty ingredients - pork, veggies, mushrooms - making them much more flavourful!
Looking for something vegetarian or vegan? Try my veggie spring rolls recipe which are just as tasty as these!
These are so good I can eat them easily without dipping, but if you want to dip them, Thai sweet chili sauce is the perfect accompaniment, which you can make or buy.
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Crispy Spring Rolls เปาะเปี๊ยะทอด (paw pia tod)
- Yield: Makes 12-14 pieces
- 40g Glass noodles, dry
- 120g ground pork
- 3 tsp soy sauce, divided
- ¼ tsp black peppercorns, ground
- ½ tsp white peppercorns, ground
- 4 cloves garlic, minced
- 3-4 dried shiitake mushrooms, soaked in water until soft (at least 1 hour), then finely chopped
- 1.5 cup finely shredded cabbage
- 1 cup grated carrots
- 6 cilantro stems, finely chopped
- ½ - 1 tsp salt
- 1 Tbsp sugar
- 2-3 Tbsp water, as needed
- 8-inch spring roll wrappers, 12-14 pieces, thawed
- 1 egg, beaten, for sealing the wrapper
- Vegetable oil for frying
- Sweet Chili Sauce for dipping see recipe (@7:11)
Soak glass noodles in room temperature water for 10 minutes. Drain, then cut into short pieces.
Mix ground pork with 1 tsp of the soy sauce, set aside.
In a wok or a large saute pan, add a little vegetable oil. Add garlic, black pepper, and white pepper; stir until garlic starts to turn colour slightly. Add pork and cook until the pork is no longer clumpy and is almost done. Add shiitake mushrooms, noodles, cabbage, carrots, mushrooms, cilantro stems, ½ tsp salt, 2 tsp soy sauce, and sugar. Toss until noodles are fully cooked and cabbage is wilted, adding a splash of water if noodles start sticking. Remove from heat, taste, and add more salt as needed. Put the filling into a bowl and let cool before wrapping.
While the filling is cooling, peel the wrappers apart so it’s easier when you wrap. (Spring roll wrappers tend to be hard to peel apart right out of the package, so I like to separate them before I start wrapping.)
To wrap, follow the instructions in the video. Use a heaping ¼ cup of filling per roll.
Heat 2-3 inches of oil in a pot to 350 F. Add spring rolls and fry until golden brown, about 5 minutes.
These are the best spring rolls I've ever eaten. So good. We swapped pork mince for chicken mince, but I'm sure both options are amazing. Going to make a lot today and freeze, these are just fantastic. Easy to make as well!
Yum, Yum, Yum. I have tried so many recipes over the years and this one is IT! I have allergies to preservatives, most notably MSG. This recipe is clean, delicious, and better than restaurants. I can't wait to eat them again!! Thank you.... 🙂
I’ve had a hard time finding a simple recipe which makes spring rolls like my local Thai restaurant. This one works! I added red pepper, scallions & sesame oil to the filling & I use Angel hair coleslaw mix instead of chopping up cabbage. It usually has carrots but not many. Wrappers are thawed in the fridge then, rolled up in the package to loosen them before peeling apart. Much easier. Better deep fried, but I air fried them after brushing with melted butter & vegetable oil.
OMG!! Delicious recipe! I will be making again….I used eggroll wrappers because I could not find the right spring rolls ones, but my family and I LOVED them (and the dipping sauce!) I have one question though…Some spring roll recipes indicate that you should cook the filling first, cool the filling, and then roll and cook. Other recipes mix up the filling raw and then fill with uncooked meat and veggies. Does it make a difference? Which is best and why? Thanks!!!
Idk what happened to my comment but in case it’s a duplicate, I meant to say spring roll wrappers not egg rolls. I just call everything egg rolls! Let it thaw in the fridge or counter until it is no longer rock solid but is pliable. This makes it sturdier and easier to pull them apart. I’d still use your technique but it goes much faster! Then I cover it with a towel. Thanks for sharing your recipes and sunny personality!
I have a trick to separate those egg rolls wrappers more easily that you may want to try. Start pulling them apart when it’s thawed just enough that it starts to be pliable. It’s been a while so I can’t remember exactly how long it takes but about 10-15 minutes on the counter should do it (or maybe 30...sorry! You gotta test it out). It should no longer be rock solid but still cold and slightly stiff. I separate them a pack at a time and cover with a towel too. My mom really doesn’t like rolling them either so when I come home to visit, she makes the filling and I wrap big batches of egg rolls for the freezer. Thanks for your kind and uplifting energy and sharing your gifts!
Loved this recipe and really easy. Wondering how I can spice up the filling
Hi joe! I’m from Thailand and I make this recipe often because it really is pretty authentic, if you mean SPICE sometimes I add Thai chili peppers or red chili pepper flas to the recipe, if you just mean different ingredients you can try shrimp which is AMAZING in it! Okay with the chopped vegetables it usually goes well!