What can I serve with Crispy Spring Rolls?

Crispy Spring Rolls go with almost anything, but they really shine when paired with sauces and light side dishes that balance their flavor. The most popular pairing is Thai sweet chili sauce, which adds a perfect mix of sweetness, spice, and tang. For a more savory taste, try soy sauce mixed with rice vinegar and a touch of sugar. You can even make a peanut dipping sauce by mixing peanut butter, lime juice, and a bit of soy sauce. As for sides, Crispy Spring Rolls are delicious with fried rice, Pad Thai, or a light salad like Som Tam, the famous Thai green papaya salad. If you want to keep it simple, serve them with fresh herbs, cucumber slices, and lettuce leaves so guests can wrap and dip as they like. Whether it’s a casual family meal, a party, or just a cozy snack, Crispy Spring Rolls always bring happiness to the table. Their crunch, color, and aroma make them impossible to resist, and when you serve them with the right sides, they become more than just food—they become a full experience.

What type of wrapper should I use for Crispy Spring Rolls?

The best wrappers for Crispy Spring Rolls are thin wheat-based spring roll sheets. They fry evenly, turn beautifully golden, and stay crisp for longer. You can usually find them in the frozen section of Asian grocery stores. Just make sure to thaw them completely before using and keep them covered with a damp towel while you work so they don’t dry out. If you prefer a lighter, more delicate texture, you can use rice paper wrappers. They create a thinner, glassy crisp when fried, which some people love for its delicate crunch. However, rice paper can be a little trickier to handle since it’s more fragile and fries faster, so keep an eye on your rolls to prevent burning. Whichever wrapper you choose, the key to great Crispy Spring Rolls is wrapping them tightly and sealing the edges properly. A small bit of egg wash or cornstarch slurry works wonders to keep them from opening in the oil.

Can I bake or air fry Crispy Spring Rolls instead of deep frying?

Yes, absolutely. While traditional Crispy Spring Rolls are fried in oil for that classic golden finish, baking or air frying can also give great results with less oil. If baking, brush each roll lightly with oil and place them on a baking tray lined with parchment paper. Bake at 400°F for about twenty minutes, flipping halfway through until golden and crispy. For air frying, preheat to 375°F, spray the basket lightly with oil, and cook the rolls in a single layer for about ten to twelve minutes. Air frying works surprisingly well because it mimics the texture of deep frying without the excess oil. The result is still crunchy, light, and flavorful, though slightly less rich than traditional fried versions. Either way, your Crispy Spring Rolls will still taste amazing.

Why are my Crispy Spring Rolls not staying crunchy?

This is one of the most common issues people face, and it usually happens because of moisture. The secret to truly Crispy Spring Rolls is making sure the filling is dry enough before wrapping. If there’s too much liquid, it steams the wrapper from the inside, which softens the texture. Always cook the filling long enough to remove excess water, and let it cool completely before rolling. Also, avoid stacking the rolls after frying because trapped steam can make them soggy. For best results, place them on a wire rack to cool and let air circulate around them. If you’re reheating leftover Crispy Spring Rolls, skip the microwave. Instead, use an oven or air fryer at 375°F for about ten minutes. That little bit of heat brings the crunch right back and keeps the flavor intact.

Crispy Spring Rolls Recipe – Delicious Thai Snack

Description

Thai-style Crispy Spring Rolls made with tofu or mushrooms, glass noodles, and fresh vegetables, wrapped in thin pastry and fried until perfectly golden and crunchy. Served with sweet chili sauce for the ultimate appetizer or snack.

Ingredients

Scale

40 g (1.4 oz) glass noodles, dry
120 g (4.2 oz) extra-firm tofu, finely crumbled or mushroom mix (shiitake + oyster mushrooms)
3 tsp (15 ml) soy sauce, divided
1/4 tsp ground black pepper
1/2 tsp ground white pepper
4 cloves garlic, minced
3 medium dried shiitake mushrooms, soaked in hot water until soft, finely chopped
1 1/2 cups finely shredded green cabbage
1 cup grated carrots
6 cilantro stems, finely chopped
1/2 – 1 tsp salt, to taste
1 Tbsp sugar
2–3 Tbsp water, as needed
12–14 spring roll wrappers (8-inch), thawed
To Seal: 1 egg, beaten (or vegan option: 1 tsp cornstarch + 2 tsp water)
For Frying: Oil for deep frying
To Serve: Thai sweet chili sauce

Instructions

Soak the glass noodles in room temperature water for 7–10 minutes. Drain and cut into 2-inch pieces.
If using tofu, press to remove excess moisture, crumble finely, and mix with 1 tsp soy sauce. If using mushrooms, chop finely and pat dry.
Heat a little oil in a wok or pan over medium heat. Add garlic, black pepper, and white pepper. Stir until fragrant and lightly golden.
Increase heat to medium-high. Add tofu or mushroom mixture and cook until lightly browned and slightly dry.
Add shiitake mushrooms, glass noodles, cabbage, carrots, and cilantro stems. Season with sugar, 1/2 tsp salt, and remaining soy sauce. Toss until cabbage wilts and noodles soften. Add water if needed.
Turn off heat. Taste and adjust seasoning. Let the filling cool completely before wrapping.
Separate the wrappers and keep covered with a damp towel. Beat the egg or prepare the cornstarch slurry.
Place a wrapper on a flat surface. Add 1/4 cup of filling near the bottom. Fold, tuck the sides, and roll tightly. Seal the edge with egg or slurry.
Heat 2 inches of oil to 350°F. Fry 3–4 rolls at a time for 4–5 minutes, turning occasionally, until golden and crispy. Drain on paper towels or a rack.
Cool slightly, then serve Crispy Spring Rolls hot with Thai sweet chili sauce.

Notes

Keep filling dry to maintain crispiness.
Cover unused wrappers with a damp towel to prevent drying out.
For a lighter version, bake at 400°F for 15–20 minutes or air fry at 375°F for 10–12 minutes.
Freeze uncooked rolls on a tray, then store in a bag. Fry from frozen, adding a minute or two.
Reheat leftovers in an oven or air fryer to restore crunch.
Do not microwave, as it softens the wrappers.
Serve immediately after frying for the best texture.

Nutrition

Serving Size: 2 spring rolls
Calories: 240
Sugar: 3 g
Sodium: 360 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 20 mg

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