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Thai Egg Rolls Recipe (Crispy Spring Rolls)

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This Thai egg rolls recipe, or por pia tod, makes quick and easy crispy spring rolls that are perfect as party appetizers. They even taste better than the ones you get at your Thai restaurant, and the homemade dipping sauce really completes them. They’re also perfect to make ahead of time and are always a crowd pleaser!

Thai egg rolls with dipping sauce in a bamboo serving basket.

One of the best things about Thai food is all the different flavors, shapes, and sizes. You can serve loads of my Thai appetizers at your next party, like Thai vegetable spring rolls, Thai fried wonton, and Thai shrimp rolls with peanut sauce.

They all taste great with my favorite Thai dipping sauce for egg rolls — Thai sweet chili sauce, also called nam chim kai.

What are Thai egg rolls

Thai egg rolls are a crispy, deep-fried appetizer wrapped in spring roll wrappers with a filling of vegetables, glass noodles, and sometimes meat. A staple at Thai street food markets, they are often served with a sweet and spicy dipping sauce.


Thai egg rolls and fried Thai spring rolls are called poh pia tod or por pia tod in Thai.

Thai crispy spring rolls recipe

These Thai pork egg rolls are simply amazing! Super crunchy on the outside with a savory, meaty filling that includes crisp vegetables and, if you like, glass noodles too. They’re wonderfully versatile and always delicious.

In Thailand, you’ll typically find them at food markets, right next to other Thai snacks like hat yai fried chicken and Thai fried bananas. With this authentic Thai egg roll recipe, you can easily make them at home.

This recipe comes with easy instructions and step-by-step images for rolling and making Thai crispy rolls. Once you try making these at home, you’ll never want takeout again. The best part is that they’re perfect for making ahead of time. Just roll them up and freeze them for later – meal prep has never been easier!

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

Thai egg rolls with dipping sauce served, ready to be eaten.
Thai egg rolls with dipping sauce.

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

Spring roll wrappers vs egg roll wrappers

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

Uncooked Thai spring rolls wrapped in spring roll wrappers.

In Thailand, we typically use spring roll wrappers for any kind of fried rolls. For this egg rolls recipe, you can use either spring roll or egg roll wrappers. Don’t confuse them for rice paper wrappers, these are the ones used to make Vietnamese spring rolls, also known as fresh spring rolls.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in 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 – The clear noodles in egg rolls are called glass noodles, also known as cellophane noodles and bean thread noodles. They’re made from mung bean starch and readily available at Asian supermarkets. These have to be soaked in water before they’re ready to use.
  • Spring rolls wrappers – Spring roll wrappers are also used in my recipe for shrimp in a blanket, which are perfect for seafood lovers.
  • White cabbage, carrots, dried shiitake mushrooms – These are my top choices for vegetable filling.
  • Black peppercorns, coriander root, garlic – Black peppercorns are pounded into a spice mix with coriander root and garlic. It’s a typical Thai spice mix, often used as the base of a marinade.
  • Light soy sauce – Light soy is a staple seasoning in Thai cuisine, bringing a salty note to the filling.
  • Oyster sauce – Oyster sauce is 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.
  • Oil – Use a neutral oil with high smoke point for deep-frying, like canola oil or vegetable oil.
  • Egg or tapioca starch and water – You can use beaten eggs to seal the rolls, acting as a glue. If you prefer not to use eggs, a mixture of vegan tapioca starch and water works just as well – I’ll cover how to prepare this alternative in the instructions later.

How to make Thai egg rolls

Step 1: Prepare glue

Prepare your glue. If you’re using egg, beat it lightly. For a vegan alternative, mix water and tapioca starch in a small saucepan. Once combined, place the saucepan over low heat and stir continuously until the mixture becomes translucent and sticky.

Step 2: Prepare filling (noodles and vegetables)

Soak the glass noodles in water until they soften. Rehydrate dried shiitake mushrooms by soaking them in water as well. For the filling, shred white cabbage and julienne carrots. Alternatively, you can grate the carrots if you prefer a finer texture.

Step 3: 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.

Step 4: Wrap egg 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&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 5: Deep-fry egg rolls

Thai egg rolls frying in oil and draining on paper towels, showing cooking to golden perfection.

Start by heating a generous amount of oil in a wok or deep fryer until it reaches a temperature of about 350 to 375°F (175 to 190°C). Carefully place your egg rolls in the hot oil and fry them, turning occasionally, until they are golden and crisp. Once done, transfer them to a plate lined with paper towels to drain any excess oil. Serve hot with sweet chili sauce for dipping.

Kitchen tools

  1. Measuring spoons and cups
  2. Cutting board and sharp knife + vegetable peeler
  3. Large bowl (for soaking glass noodles)
  4. Wok or non-stick skillet (for cooking the filling)
  5. Pastry brush or small spoon (for applying the glue)
  6. Frying pan, large wok, or deep fryer (for frying egg rolls)
  7. Tongs (for flipping your homemade egg rolls while frying them)
  8. Paper towels or drain rack (for draining excess oil)

Recipe tips and tricks

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

Keep wrappers moist: While rolling, keep the unused egg roll 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 fried egg rolls before serving to remove excess oil. This helps keep them crispy for longer.

Thai rolls filling options

Thai crispy spring 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
  • Crab
  • Tofu

Egg roll sauce

Egg rolls pair beautifully with a variety of sauces. The most popular is Thai sweet chili sauce, but other great options include spicy Thai tamarind sauce, Thai dipping sauce for chicken, and Thai hot sauce (homemade sriracha).

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

Tips for storing por pia tod

Storing: 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.

How to store uncooked egg rolls: To store uncooked egg rolls, wrap them individually in plastic wrap, then place them in a freezer-safe bag. Store in the freezer for up to two months. For best results, fry straight from frozen.

Reheating: The best way to reheat egg rolls to make them crispy 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. What are egg roll wrappers called?

    Egg roll wrappers are often referred to as “egg roll skins” or simply “wrappers.” In some cuisines, they might be called “spring roll wrappers” when used interchangeably for similar dishes.

  6. What are thai egg rolls made of?

    Thai egg rolls are typically made with a thin wrapper, often filled with a mixture of minced pork, shredded vegetables like carrots and cabbage, glass noodles, and seasonings like garlic, soy sauce, and pepper. They’re rolled tightly and fried until golden and crispy.

Authentic Thai appetizer recipes

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Thai Egg Rolls Recipe (Crispy Spring Rolls)

Thai egg rolls with spicy dipping sauce in a traditional bamboo basket, garnished with fresh lettuce, fried noodles, and shredded carrots.
This Thai egg rolls recipe, or por pia tod, 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.
Praew
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Cuisine Thai
Course Appetizer, Snack
Serving Size 6 people

Ingredients

  • 3 tablespoons oil for stir-frying filling
  • 200 g minced pork
  • 250 g white cabbage finely chopped
  • 50 g carrots shredded
  • 4 dried shiitake mushrooms
  • 70 g dried glass noodles
  • 3 cloves of garlic
  • 2 coriander root
  • 0.25 teaspoon black peppercorns
  • 2 tablespoons oyster sauce
  • 0.5 tablespoon white sugar
  • 1.5 tablespoon light soy sauce

Glue

  • 6 tablespoons water
  • 1 tablespoon tapioca starch see notes

Instructions

Prepare glue

  • Prepare your glue. If you’re using egg, beat it lightly. For a vegan alternative, mix water and tapioca starch in a small saucepan. Once combined, place the saucepan over low heat and stir continuously until the mixture becomes translucent and sticky.

Prepare filling (noodles and vegetables)

  • Soak the glass noodles in water until they soften. Rehydrate dried shiitake mushrooms by soaking them in water as well. For the filling, shred white cabbage and julienne carrots. Alternatively, you can grate the carrots if you prefer a finer texture.

Cook filling

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

Wrap egg rolls

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

Deep-fry egg rolls

  • Start by heating a generous amount of oil in a wok or deep fryer until it reaches a temperature of about 350 to 375°F (175 to 190°C). Carefully place your egg rolls in the hot oil and fry them, turning occasionally, until they are golden and crisp. Once done, transfer them to a plate lined with paper towels to drain any excess oil. Serve hot with sweet chili sauce for dipping.

Notes

  • 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.

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