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Thai-Style Spring Rolls

Spring rolls are a beloved staple of Southeast Asian cuisine, and this Thai-inspired version adds a subtle but distinctive heat with the addition of bird’s eye chillies. Unlike their Vietnamese cousins, Thai spring rolls tend to embrace bolder flavours and aren’t afraid of a touch of spice. The key to these rolls is balance – the fierce heat of the bird’s eye chillies is tempered by the cool crunch of vegetables and the delicate wrapper. Glass noodles help to absorb the flavours while adding a pleasing texture, and the homemade dipping sauce brings everything together with its sweet-sour-spicy profile. These make perfect party appetizers, a starter for a Thai feast, or even as part of a main meal alongside a fresh salad. While they take some practice to roll perfectly, the results are worth the effort, delivering crispy, golden parcels that burst with flavour in every bite.

Thai style spring rolls

 

Author: Cee Gee

Nutrition Information

• Serves: 12

• Serving size: 42 g
• Calories: 87

• Fat: 6 grams
• Saturated fat: 2 grams
• Unsaturated fat: 2 grams
• Carbohydrates: 0 grams
• Sugar: 1 grams
• Sodium: 138 mg
• Fiber: 0 grams
• Protein: 5 grams
• Cholesterol: 187 mg

Recipe type: Appetizers

Cuisine: Thai

Prep time:  30 mins

Cook time:  15 mins

Total time:  45 mins

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A twist on traditional spring rolls, these crispy parcels pack a gentle punch with fresh bird's eye chillies woven through a savoury chicken filling. Each bite starts with a satisfying crunch, giving way to tender chicken, glass noodles, and crisp vegetables, all enhanced by the subtle heat that builds slowly on your palate. The homemade dipping sauce adds an extra layer of complexity, with its blend of sweet, tangy, and spicy notes. Whether you're new to Thai cuisine or a seasoned enthusiast, these spring rolls offer an accessible way to explore the vibrant flavors of Southeast Asian cooking

Ingredients

For the Spring Rolls:

• 12 spring roll wrappers
• 200g minced chicken
• 2 bird's eye chillies, very finely minced
• 2 cloves garlic, minced
• 100g glass noodles, soaked and chopped
• 1 carrot, julienned
• 2 spring onions, finely sliced
• 1 cup bean sprouts
• 1 tablespoon fish sauce
• 1 teaspoon white pepper
• 1 egg, beaten (for sealing)
• Vegetable oil for frying

For the Dipping Sauce:

• 3 tablespoons sweet chilli sauce
• 1 tablespoon lime juice
• 1 bird's eye chilli, finely chopped
• 1 tablespoon chopped coriander
• 1 tablespoon crushed peanuts

Instructions

1. Mix the minced chicken with minced bird's eye chillies, garlic, fish sauce, and white pepper.
2. Heat a small amount of oil in a pan and cook the chicken mixture until just done. Let it cool.
3. In a large bowl, combine the cooked chicken mixture with glass noodles, carrots, spring onions, and bean sprouts.
4. Place a spring roll wrapper diamond-shaped on a clean surface. Put about 2 tablespoons of filling near the bottom corner.
5. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with beaten egg.
6. Heat oil to 180°C (350°F). Fry rolls in batches for 2-3 minutes until golden brown.
7. For the sauce, combine all ingredients in a small bowl.
8. Serve hot with the dipping sauce. The rolls should be crispy outside with a spicy, flavorful filling that's not overwhelmingly hot.

Notes

Keep unrolled wrappers covered with a damp cloth to prevent drying
Don't overfill the rolls or they may burst while frying
Adjust chilli quantity to taste
Can be assembled ahead and frozen before frying

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