Delicious golden brown crispy homemade spring rolls that work great as a snack, party food, or side dish. Serve with your favourite dipping sauce and eat while fresh and hot – after trying these you will never be satisfied with store bought spring rolls again!
In this recipe we have made them using vegetables and glass noodles, however you can customise them to suit your own tastes. Include any of your favourite vegetables or cooked meats and have fun experimenting.
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Spring roll pastry x 12 100g (3.5oz) grated or thinly sliced cabbage 100g (3.5oz) grated carrot (roughly 1 large carrot)
- glass noodles 110g (3.9oz) of dried 1 teaspoon of salt 1 tablespoon of flour Your favourite dipping sauce (we used sweet chilli)
Special Cooking Equipment Used
Step 1: Soak the glass noodles in a bowl of water for about 15 minutes. Whilst the glass noodles are soaking, grate 100g of cabbage and 100g of carrot.
Step 2: Heat 1 tablespoon of oil on a medium heat, and then fry the carrots and cabbage for about 2 minutes until they are soft. Then add the drained glass noodles – make sure you have drained the excess water from the noodles to avoid spitting! Add 1 teaspoon of salt and mix everything together. Fry for about 3 minutes.
Step 3: After 3 minutes in the pan, drain everything and allow the fried noodles and vegetables to cool. It is important to let them cool before making the spring rolls to stop the pastry going soggy due to steam.
Step 4: Mix 1 tablespoon of flour with a dash of water, until the mixture has the texture of glue. You will be using this mixture to seal the spring rolls, so make sure its not too thick and not too runny.
Step 5: Lay out 1 spring roll pasty, and place 1 heaped forkful of mixed noodles and vegetables near the corner of the pastry. Roll the pastry as shown in the video, and seal using the batter mixture we just mixed.
Step 6: Heat up a saucepan of oil, or your deep fryer. Place your spring rolls in the hot oil so that they are completely submerged, and fry until golden brown. This should only take about 5 minutes.
Step 7: Serve with your favourite dipping sauce – we used sweet chilli sauce this time.
Further Tips: You can customise the stuffing of the spring rolls to suit your own tastes. Sometimes we like to use duck, eggs, peppers, and a multitude of other vegetables depending on what we have in the fridge.
Don’t overstuff the spring rolls when rolling as they may burst during frying. If you only want to cook a few, you can always freeze the excess spring rolls and deep fry them whenever you want for a quick and tasty snack.
We hope you enjoyed this recipe, give it a go and let us know how you got on! Do you like spring rolls? What is your favourite stuffing? Let us know in the comments below! And be sure to subscribe to our youtube channel and newsletter to see more Thai inspired recipes!
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