Easy Thai Spring Rolls recipe with – chicken, glass noodles, vegetables, and simple seasonings. These homemade spring rolls are so easy to prep ahead and a perfect appetizer for all your parties and gatherings.
No one can resist the ultimate combination of chicken and veggies golden rolls. If you haven’t tried homemade spring rolls, highly recommend trying them at home. It’s more simple and easier than you’ve imagined and you will be amazed by how fresh, crispy and tasty your spring rolls turn out!
I’ve tried so many spring rolls recipes and Thai spring rolls with glass noodles are one of the easiest and tastiest. If you are new to wrap-your-own spring rolls, this is a foolproof recipe that you can make without much hassle.
Why you should make it at home when you can order it? Because homemade spring rolls taste best! And when you make it at home you can customize the fillings and seasonings according to your preference. If you are a meat-eater you can add more protein and skip out any vegetables that you don’t like. In this post, I’ll share our homemade Thai-style chicken spring rolls recipe with easy tips, step by step instructions, and a video tutorial.
I’ve learned this recipe from our Thai friend and made some adjustments according to our family tase. My friends and family really enjoyed this recipe whenever I made these spring rolls home, so I always had to make extra!
Thai Spring Rolls Simple Cooking Process
1. Stir fry the chicken, glass noodles and vegetables and let it cool down completely.
2. Wrap the fillings in the spring roll pastry sheets. ( Tips : Do not over crowd the fillings. )
3. Deep fry with hot oil until crispy golden brown. Or bake in pre-heated oven or air fryer.
How to serve this dish
You can simply serve with sweet chilli sauce, Thai Sriracha sauce, hot chilli sauce or any of your favourite dipping sauce. You can pair it with other dishes like Pad Thai, Basil Fried Rice, Tom Yum Soup & Noodles or Thai Red Curry Chicken and make it a perfect Thai banquet dinner.
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Thai Spring Rolls
- 200 g Chicken mince ( about 7 Oz )
- 15 sheets Spring roll paper 10-15 sheets, ( square 250mm x 250mm ) see details in note
- 50 g Glass noodles ( bean thread vermicelli/ cellophane noodles ) see details in note
- 300 g Cabbage Shredded ( about 3 cup ), use Chinese cabbage or sweetheart cabbage
- 150 g Carrot Shredded ( about 1½ cup )
- 2 tbsp Coriander stems ( or coriander roots ) finely chopped
- 2 cloves Garlic ( finely chopped )
- 2 tbsp Vegetable oil ( for stir frying fillings ) or any neutral flavour oil
- Vegetable oil for deep frying Or any neutral flavour oil
- 1 tbsp Plain flour ( mixed with 2 tbsp water ) flour glue to seal the wrappers
- 1 tbsp Fish sauce see details in note
- 1 tbsp Oyster sauce
- 1 tbsp Sugar
- ¼ tsp Black pepper ( white pepper )
- ½ tsp Salt to taste ( Optional ) see in note
- Soak the glass noodles in warm water for 4-5 minutes until tender. Drain the water out and gently squeeze the noodles to remove the excess water. Cut the noodle strands into 2" pieces and set it aside.
- Heat the large wok/pan over medium high heat, drizzle 2 tablespoon of vegetable oil, add the chopped garlic and stir for few seconds.
- Add the chicken mince and stir for few seconds, then follow with the finely chopped coriander stems and continue cook for another 1-2 minutes.
- Follow with the shredded carrots, stir for few seconds and add the shredded cabbage.
- Place the glass noodles in, add fish sauce, oyster sauce and sugar. Continue stir fry for another 2-3 minutes until the vegetables are wilted and noodles are soft and tender.
- Transfer to large tray or plate and let it completely cool down. If there is any liquid from vegetables left in the fillings, place the fillings over the strainer and drain all the liquid out.
Wrapping Spring rolls
- To wrap the spring rolls, scoop 2-3 tablespoon of fillings on one side of the wrapper. Fold away from your side like an envelope. Seal it up with the plain flour and water mixture glue. Repeat the process to all rolls until the fillings runs out. ( see instrutions in the recipe video. )
- Heat the vegetable oil or neutral flavour oil into high heat about 350°F. Deep fry the spring rolls for 5-6 minutes, or until crispy golden brown. ( Do not overcrowd the oil and keep the temperature into high-heat to prevent the spring rolls from greasy and soggy. )
- Remove from oil and transfer to cooling rack. Serve with Thai Sriracha sauce, hot chilli sauce or sweet chilli sauce.
- Place the spring rolls on the wire rack, over the baking tray. Brush or spray generous amount of vegetable oil on both sides. Pre-heat the oven or air-fryer about 400°F, bake until crispy golden about 18-20 minutes. Turn sides halfway through.
- Spring rolls paper – Also called spring rolls wrapper/pastry/sheets. You can find it in most supermarkets or Asian grocery stores frozen sections. I used TYJ brand square sheets ( 250mm × 250mm ).
- Glass noodles – It’s also written as bean thread vermicelli or cellophane noodles.
- Coriander stems – Use coriander stems or roots to taste like authentic Thai flavour.
- Fish sauce – One of the key ingredients to season the fillings. You will need a tablespoon of fish sauce in the fillings to achieve the umami taste. If you are not a fish sauce fan, you can simply substitute with light soy sauce or all-purpose soy sauce.
- Protein & Vegetables – You don’t need to use the exact same protein or vegetables. You can swap chicken mince with prawns, crab meat, tofu, eggs or any protein you wish. Extra vegetables like bean sprouts, sweet corns, mushrooms, spring onions can be add according to your taste.
- Salt – As fish sauce and the oyster sauce has salt intake, you can omit or add salt according to your taste.