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Thai Egg Rolls Recipe (Crispy Spring Rolls)

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Thai egg rolls recipe makes the perfect party appetizers. They’re quick and easy, with a taste that’s even better than those you get at Thai restaurants. Complete with a homemade dipping sauce and perfect for making ahead, these crispy spring rolls are a total crowd-pleaser!

Crispy Thai egg rolls in a bamboo serving basket.

One of the best this about Thai food is its variety.

Thai appetizers come in all flavors and shapes, like Thai fried wonton, Thai shrimp rolls with peanut sauce, and Thai corn fritters.

They’re all delicious with a dipping side on the side, like this Thai sweet chili sauce (nam chim kai).

What are Thai egg rolls

Thai egg rolls are a deep-fried appetizer made with a crispy outer layer of spring rolls wrappers and a filling of vegetables and sometimes meat. They’re a staple at Thai street food markets and often served with a sweet and spicy dipping sauce.

Thai Crispy spring rolls recipe

These Thai pork egg rolls are simply amazing! They’re super crunchy and the filling is meaty, savory, and full of crisp vegetables. And if you like glass noodles, you can totally stuff those in too! They’re so versatile.

In Thailand, you’ll typically find them at food markets, along with hat yai fried chicken and Thai fried bananas.

They’re just perfect for making ahead. Simply roll them up and freeze them for later, meal prep has never been easier!

Thai egg rolls with a side of tangy dipping sauce in a clay pot.

This recipe comes with simple instructions and step-by-step images for rolling and making Thai egg rolls. Once you try making these at home, you’ll never want takeout again.

And don’t worry – making Thai crispy spring rolls at home is way easier than you think. Simply prep your filling, wrap them up tightly, and fry them to crispy golden perfection. The best part about homemade is you decide what goes in it. Ground chicken, shrimp, pork? Anything goes!

Pair them with one of my many dipping sauce options, like Thai spicy peanut sauce. Whether you like spicy, sweet and sour, or something salty, you’ll find something to love in my collection of Thai dipping sauces!

Crispy, easy, and downright delicious.

What wrappers do I need

Spring roll wrappers are typically made from rice flour and water, making them thin and translucent. They’re gluten-free and versatile, used for making both Vietnamese and Thai spring rolls.

Egg rolls wrappers are made from wheat flour and often contain eggs. They’re thicker and not gluten-free due to the wheat content. Egg roll wrappers are used in Chinese-American cuisine for making egg rolls and Vietnamese egg rolls (cha gio).

Raw Thai spring rolls wrapped in spring roll wrappers.

The term “Thai egg roll” is a bit confusing as it suggest the use of egg rolls, but this is not the case. Traditional Thai spring rolls are made with spring roll wrappers.

For these Thai egg rolls, you’ll want to use spring roll wrappers. They’re the best choice to achieve the typical lightness and crunch you get at Thai restaurants. Don’t confuse them for rice paper wrappers, these are the ones used to make Vietnamese spring rolls.

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

Ingredients for Thai egg rolls labeled: spring roll wrappers, glass noodles, water, tapioca starch, vegetables, ground pork, light soy, oyster sauce, sugar, garlic, coriander root, and black peppercorns.
  • Ground pork – Seasoned ground pork adds a juicy, meaty, and savory depth that pairs perfectly with the crisp vegetables. Its rich flavor is present in every bite, making these egg rolls perfect for meat lovers.
  • Glass noodles – Glass noodles, also known as cellophane noodles and bean thread noodles, add a chewy bite to the rolls. They’re made from mung bean starch and readily available at Asian grocery stores. You’ll have to soak them in water according to package labeling before using them.
  • Spring rolls wrappers – You can find these at Asian grocery stores and Asian markets. They’re also used in shrimp in a blanket, which is perfect for seafood lovers.
  • White cabbage, carrots, dried shiitake mushrooms – These are my top choices for vegetable filling. Cabbage and carrots are crisp and slightly sweet, and shiitake mushrooms brings a deep flavor and a chewy texture.
  • Black peppercorns – Black peppercorns are pounded into a spice mix with coriander root and garlic. This trio is an essential, infusing the filling with bold, spicy notes and a fragrant herbal aroma. It’s a typical Thai spice mix, often used as the base of a marinade.
  • Coriander root
  • Garlic
  • Light soy sauce – A staple seasoning in Thai cuisine, bringing a salty note to the filling.
  • Oyster sauce – Often used in Thai cooking for stir-fries and marinades, it’s a thick sauce with a savory flavor and a hint of sweet.
  • White sugar – A sprinkle of sugar is necessary for rounding out the flavor with a subtle sweetness.
  • Egg or tapioca starch and water – You can use eggs as glue to seal the rolls. If you don’t like eggs, you can use a mix of vegan tapioca starch and water, which I will explain later in the instructions.
  • Oil – Use a neutral oil with high smoke point for deep-frying, like canola oil or vegetable oil.

Cooking instructions

For glue, you can use either a beaten egg or a mixture of tapioca starch and water in case you don’t like egg: Mix water and tapioca starch in a small saucepan. Once mixed, place the saucepan over low heat and stir until translucent.

Step 1: Filling preparation

Soaked glass noodles and sliced vegetables.

Soak glass noodles in water until they are soft. Rehydrate dried shiitake mushrooms in water. Shred white cabbage and julienne carrots for the filling. Grate the carrots.

Step 2: Cook filling

Step-by-step preparation of Thai egg roll filling, from pounding and sautéing spices and pork to mixing in the vegetables.

1. Pound garlic, coriander root, and black peppercorns with a mortar and pestle.
2. Heat oil in a wok or pan over medium heat and fry the spices until aromatic.
3. Add in ground meat, light soy, oyster sauce, and white sugar. Mix thoroughly and cook until done.
4. Add shredded vegetables, stir-fry until they’re tender yet still crisp.
5. Add glass noodles and stir-fry until they’re softened.
6. Transfer the mix to a colander or a bowl. and allow it to cool completely before wrapping.

Step 3: Wrap spring rolls

Step-by-step instructions of wrapping Thai egg rolls, showcasing the technique from filling to rolling and sealing with glue.

1. Place a portion of the filling on the corner of a spring roll wrapper.
2. Roll upwards and snug the filling in the wrapper.
3&4. Pull and tuck the sides of the wrapper inward over the filling.
5. Continue rolling the wrapper tightly upward.
6. Seal the final corner of the wrapper to the roll with egg or a dab of water & tapioca starch paste.

Step 4: Deep-fry egg rolls

Thai egg rolls sizzling to a golden crisp in hot oil.

Begin by heating a generous amount of oil in a wok or fryer until it reaches a temperature around 350 to 375°F (175 to 190°C). Fry your egg rolls and turn them occasionally until they’re golden and crisp. Transfer to paper towels and let excess oil leak before serving with a sweet chili sauce.

Kitchen tools

  • Tongs to turn your homemade egg rolls while frying
  • Paper towels or drain rack for draining excess oil
  • Cutting board and sharp knife + vegetable peeler
  • Slotted spoon to remove eggs rolls from the oil
  • Pastry brush or small spoon to apply the glue
  • Frying pan, wok, or deep fryer for deep-frying
  • Wok or pan for cooking the filling
  • Measuring spoons and cups
  • Bowl for soaking

Tips for frying Thai egg rolls

Best frying temperature: The best frying temperature is around 350 to 375°F (175 to 190°C).

Keep wrappers moist: While rolling, keep the unused wrappers under a damp kitchen towel to keep them from drying out.

Don’t overfill: Don’t overstuff your roll with filling, this can cause them to tear during rolling or frying.

Experiment: Feel free to adjust the fillings to suit your taste by experimenting with different seasonings like fish sauce.

Seal tightly: Use your glue to seal the edge of the wrapper firmly, this prevents any oil from getting in. Ensure the egg roll is sealed and no filling is exposed for each roll.

Drain: Don’t forget to drain your egg rolls before serving to remove excess oil. This helps keep them crispy for longer.

Thai rolls filling options

Thai egg rolls are incredibly versatile. Here’s a list of filling options you can choose from to create your perfect Thai fried appetizers:

  • Wood ear mushrooms
  • Button mushrooms
  • Water chestnuts
  • Green onions
  • Bean sprouts
  • Carrots
  • Ground chicken
  • Ground beef
  • Shrimp
  • Tofu
  • Crab

Thai fried spring roll dipping sauces

After frying, let excess oil drain and then serve immediately. Pair them with one of my many dipping sauces like Thai sweet chili sauce, Thai hot sauce (homemade sriracha), and Thai dipping sauce for chicken. Feel free to garnish with your favorite fresh herbs like cilantro or chopped green onions.

Crispy Thai spring rolls paired with nam jim gai sweet chili sauce.

Authentic Thai chicken satay with peanut sauce is the perfect side dish. For something spicier, try a spicy papaya salad like som tum Thai. Or simply pair them with my readers-favorite authentic chicken pad Thai.

Tips for storing por pia tod

Let your leftover egg rolls cool to room temperature and place them in an airtight container. They’ll stay fresh in the fridge for up to 3 days.

Freezing: Freeze them on a baking sheet before transferring them to a freezer-safe bag or container. There’s no need to thaw. Just deep-fry them frozen and adjust the cooking time accordingly.

Reheating: The best way to reheat Thai egg rolls to preserve their crispiness is in the oven. Preheat your oven to 350°F (175°C), place the egg rolls on a wire rack over a baking sheet, and heat for 10–15 minutes. Alternatively, you can deep-fry them once more to re-crisp, or use an air-fryer.

Frequently asked questions

Are egg rolls gluten-free?

Egg roll wrappers are made with wheat flour, so they are not gluten-free. You can use gluten-free spring roll wrappers and ingredients for gluten-free rolls. Thai egg rolls are made with gluten-free spring roll wrappers.

Can I bake Thai egg rolls instead of frying?

Yes, you can bake them for a healthier option. Brush or spray the rolls with a light coating of oil and bake at 400°F (200°C) until golden brown and crispy.

How do I keep the wrappers from tearing?

Ensure the wrappers are at room temperature to make them more pliable. Also, be careful not to overfill the rolls, and use a damp cloth to keep the unused wrappers moist while assembling. You can apply a small layer of beaten egg to any tears before deep-frying to seal your rolls.

Why are my egg rolls soggy?

Sogginess in your fried spring rolls can happen if the oil isn’t hot enough, if you put too many rolls in the pan at once, or if you don’t drain them properly after frying. If there’s a small tear in your spring roll while frying, it can let oil seep into the filling. To avoid this, just seal any cracks with beaten egg before frying.

What are Thai egg rolls called?

Thai egg rolls are commonly known as “po pia tod”, “por pia tod”, and “por pia thod” in Thailand.

Authentic Thai appetizer recipes

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5 from 3 votes

Thai Egg Rolls Recipe (Crispy Spring Rolls)

Prep Time 30 min Cook Time 20 min Total Time 50 mins
Servings: 6 Calories: 224

Description

This Thai egg rolls recipe is easy to make at home and foolproof for any home cook. Pair your crispy spring rolls with one of my many dipping sauces! This recipe makes enough egg rolls for a party of 6 people.

Ingredients

Instructions

Glue

  1. For glue, you can use either a beaten egg or a mixture of tapioca starch and water in case you don’t like egg: Mix water and tapioca starch in a small saucepan. Once mixed, place the saucepan over low heat and stir until translucent.

Filling preparation

  1. Soak glass noodles in water until they are soft. Rehydrate dried shiitake mushrooms in water. Shred white cabbage and julienne carrots for the filling. Grate the carrots.

Cook filling

  1. Pound garlic, coriander root, and black peppercorns with a mortar and pestle.

  2. Heat oil in a wok or pan over medium heat and fry the spices until aromatic.

  3. Add in ground meat, light soy, oyster sauce, and white sugar. Mix thoroughly and cook until done.

  4. Add shredded vegetables, stir-fry until they’re tender yet still crisp.

  5. Add glass noodles and stir-fry until they’re softened.

  6. Transfer the mix to a colander or a bowl. and allow it to cool completely before wrapping.

Wrap spring rolls

  1. Place a portion of the filling on the corner of a spring roll wrapper.

  2. Roll upwards and snug the filling in the wrapper.

  3. Pull and tuck the sides of the wrapper inward over the filling.

  4. Continue rolling the wrapper tightly upward.

  5. Seal the final corner of the wrapper to the roll with egg or a dab of water & tapioca starch paste.

Deep-fry egg rolls

  1. Begin by heating a generous amount of oil in a wok or fryer until it reaches a temperature around 350 to 375°F (175 to 190°C). Fry your egg rolls and turn them occasionally until they’re golden and crisp. Transfer to paper towels and let excess oil leak before serving with a sweet chili sauce.

Nutrition Facts

Serving Size ±3 egg rolls

Servings 6


Amount Per Serving
Calories 224kcal
% Daily Value *
Total Fat 17.06g27%
Saturated Fat 3.1g16%
Total Carbohydrate 10.67g4%
Dietary Fiber 1.2g5%
Sugars 2.42g
Protein 7.66g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Use the nutrition card in this recipe as a guideline.
  • Tapioca starch and water: This is the glue for the egg rolls. Tapioca starch mixed with water creates an almost invisible paste that glues everything together. A glue of beaten eggs is an easy alternative.
Keywords: Thai egg rolls recipe, Thai egg rolls, crispy spring rolls
About Author

Praew

I owned my own Thai restaurant and have years of experience in various other Thai restaurants. I've been whipping up classic Thai dishes by my mother's and grandma's side since I was just a little girl. Now I'm sharing my deep-rooted passion with my authentic Thai recipes on this food blog.

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