Thai Spring Rolls Recipe.

Spring rolls are different than egg rolls. Egg rolls have thicker wrappers and the meat filling is Chinese influenced, flavored with mushrooms and soy sauce. Spring rolls on the other hand, are lighter and crisper. Fish sauce is is the seasoning of choice here, and clear bean thread noodles accompany the carrot and cabbage filling.


The ones Mom made are Thai, but growing up in a multi-Asian kitchen (I am Chinese/Thai/Lao) I didn’t know there was a difference until I started shopping around. Then I realized not all wrappers all the same. Out of habit, I still call them egg rolls sometimes.

Thai Spring Rolls

makes 25

2 oz. (or 1/4 cup) bean thread or rice noodles

3/4 lb. ground pork

1 cup matchstick cut carrots

3-4 cups sliced cabbage

1/2 cup onion

4 tablespoons fish sauce

1/2 teaspoon white pepper

1 egg, separated

1 package spring roll wrappers (25 wrappers in each pack)

oil for frying (about 4 cups)

Prepare noodles according to package instruction. Drain.

Combine the pork, noodles, carrots, cabbage, onions and separated egg yolk. Add fish sauce and white pepper, stir together.

Heat oil to over medium low heat. Open the package of spring roll wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out.

To assemble the spring rolls, place wrapper in front, in diamond formation. Add 2 tablespoons of pork mixture to the lower half of the wrapper, folder lower end of wrapper over mixture. Roll into a cigar shape, folding ends over as you roll. To seal edges, use separated egg white.

 Before you fry, make sure the oil is hot. Cook spring rolls until golden brown, about three to four minutes. Serve with sweet chili sauce.

** note: I updated the recipe to include cup measurement for the noodles. I know not everyone has a food scale, and ounce measurements can seem daunting.

- Here is an illustration I did for help with assembly:
(It’s pretty basic, I’m not the best with Illustrator.)