Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Egg Rolls


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Suwanee
  • Total Time: 45
  • Yield: 25-30 egg rolls 1x
  • Diet: Low Lactose

Description

Thai egg rolls, also known as Thai crispy spring rolls, are a classic and popular appetizer commonly found in Thai restaurants and along the streets of Thailand. These Thai eggrolls are so flavorful, even without any dipping sauce! 


Ingredients

Scale
  • 2 tablespoons oil
  • 5 cloves garlic, about 2 tablespoons, roughly chopped. 
  • 1 cup sweet onion, thinly sliced
  • 10 oz ground pork
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 3.5 oz dried glass noodles, (about 3 rolls of dried noodles) soak in warm water until soft
  • 1/3 cup cilantro stems, chopped into 1 inch pieces
  • 2 large stalks green onion, chopped into 1 inch pieces
  • 3 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoon rice wine vinegar
  • 1-2 teaspoon ground white pepper, use more or less as preferred for your spice level
  • Oil for deep frying

Instructions

Part 1. Preparing the Filling For Thai Egg Rolls

  1. Soak the glass noodles in very warm water in a small bowl until they become soft. For best results, read package directions to double-check cooking instructions. Drain and cut them into manageable pieces. 
  2. Heat oil over medium-high heat in a large Dutch oven like a wok, large skillet, or deep pan. Sautee garlic and onion until they are lightly golden brown and fragrant. 
  3. Add ground pork and stir until it's half-cooked through. This is important as you don't want to cook your pork over, or your rolls will dry. 
  4. Add the cabbage and carrot. It'll look like a coleslaw mix. Cook for 3-4 minutes until the vegetables are tender.  
  5. Add the noodles and mix in well.
  6. Add chopped green onions and cilantro. Cook for 1 minute until the herbs are tender. 
  7. Add the sauces—season with soy, fish, oyster, and black pepper. Stir-fry until all ingredients are well combined and cooked. Remove from heat, place in a large bowl, and allow it to cool. 

Part 2. Wrapping the Egg Rolls

  1. Set up your egg roll wrapping station. Having a station set up helps wrap egg rolls and helps them go by so much faster.  
  2. Trim off the rough and straggly edges of the wrappers to help with ease when pulling the sheets apart. 
  3. Place a spring roll wrapper on a flat surface. Use a cutting board, a large plate, or a cookie sheet. Wet all the edges slightly with water to soften the sheet.
  4. Add a spoonful of the filling near one of the corners of the wrapper. I'm right-handed, so placing my filling in the far right corner is more natural. Pick your corner that is most natural to you!
  5. Fold the bottom corner edge over the filling. Then, fold the left and right corners over the filling to make them look like an envelope. See the image for reference. 
  6. Wet those edges slightly with the egg wash or tapioca flour to help them stay put. Use a brush or your fingers, whatever is easiest.
  7. Roll the bottom of the envelope through to the wrapper's center and into the wrapper's top and last edge. Use enough pressure to make a tight roll, but not too much, or it will break apart. It's a balancing act! 
  8. Wet that top corner edge with egg wash before completing your egg roll to glue it together. DONE! Now, let's finish the rest! (: 
  9. Place your wrapped egg rolls in a container and use damp paper towels or a kitchen towel to keep the egg rolls fresh before frying next. 

Part 3. Deep Frying to Perfection

  1. Heat vegetable oil in a deep pan on high heat, and once the oil is hot,  Carefully drop the eggrolls in and fry until they reach a beautiful golden brown color. About 2-3 minutes. 
  2. Fry your eggrolls in batches, and do not crowd your pan, or they will not cook properly. You may need to turn the heat down to medium for the last batch, as the oil will have gotten hot. 
  3. Use a stainless steel skimmer or tong to lift them from the hot oil. Place them on a plate lined with paper towel to remove excess oil.
  4. The last step and the best part! Prepare a delicious dipping sauce by mixing soy sauce, fish sauce, lime juice, and a hint of sweet chili sauce. Serve your crispy Thai Egg Rolls with this delightful sauce.

Thai egg rolls in the air fryer

  1. Spray the air fryer basket lightly with cooking spray before placing them in to cook. Spray the eggrolls and cook at 400 degrees for 7-8 minutes. Do not overcrowd the basket. 
  2. Give them space to cook. Check the eggrolls halfway through to make sure they are a nice golden brown color. Repeat with the rest of the eggrolls until all are gone. 

Notes

  • The correct type of wrapper used is important. They are different than the Spring roll wrappers. Eggroll wrappers are made from egg flour, while rice flour makes clear-looking wrappers for spring roll recipes. Please see the image of the ingredient list in the blog post for a photo reference. 
  • Use a cornstarch mixture of water, cornstarch, or egg wash to help glue the eggrolls intact. Using 1 tablespoon of cornstarch to 3 tablespoons of water will work.
  • Enjoy any leftover noodles as an egg roll bowl recipe! It's a quick and simple recipe using leftover fillings! 
  • When wrapping, work quickly to prevent the wrappers from becoming too soft.
  • Experiment with the filling by adding vegetables or ingredients of your choice.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 30
  • Cook Time: 15
  • Category: Appetizer
  • Method: deep frying
  • Cuisine: Thai