Crunchy Thai Spring Rolls



For the Stir-Fry Sauce

  • 2 tablespoons soy sauce

  • 1 1/2 tablespoons fish sauce, or vegetarian stir-fry sauce

  • 1 tablespoon lime juice

  • 1 tablespoon mirinor dry sherry

  • 1/4 teaspoon sugar

  • 1/4 teaspoon ground white pepper

For the Filling

  • 1 breast chicken breast, thinly sliced

  • 1 tablespoon soy sauce, more as needed

  • 2 tablespoons oil

  • 4 cloves garlic, minced

  • (2-inch) piece galangal, or ginger, grated

  • 3 medium green onions, sliced lengthwise into matchsticks

  • 1 small red chile pepper, minced

  • 1 large carrot, sliced lengthwise into matchsticks

  • 4 to 6 medium shiitake mushrooms, finely chopped

  • 1/2 cup shredded cabbage

  • 2 to 3 cups bean sprouts

  • 3 tablespoons lime juice, optional

  • 12 spring roll wrappers

  • 1/2 cup coarsely chopped fresh coriander

  • 2 tablespoons vegetable oil, more as needed


  1. In a small bowl, whisk together soy sauce, fish sauce, lime juice, mirin or dry sherry, sugar, and white pepper.
  2. Set aside to be used when making the filling. 

Make the filling:

  1. Toss the chicken strips in 1 tablespoon soy sauce. Set aside to marinate.
  2. Heat a wok or large frying pan over medium-high heat. Drizzle in 2 tablespoons oil, then add garlic, galangal or ginger, green onions, and chile pepper. Stir-fry for 1 minute.
  3. Add the marinated chicken and stir-fry for 2 to 3 minutes.
  4. Add the carrot, mushrooms, and cabbage along with the stir-fry sauce. Stir-fry 2 more minutes, until the chicken is opaque when sliced through and the vegetables have softened but still retain most of their crispness.
  5. Remove from heat and mix in the bean sprouts.
  6. Test it for salt and flavor. Add 1 more tablespoon of fish or soy sauce if it's not salty or flavorful enough. If it's too salty, add a squeeze of lime juice.

Assemble the rolls:

  1. Place a spring roll wrapper on a clean working surface. Using a slotted spoon, place 1 heaping tablespoon of well-drained filling lengthwise across the bottom of the wrapper, leaving 1 inch bare on either side. 
  2. Sprinkle some of the fresh coriander over the filling, and you're ready to roll.
  3. Fold the left and right ends over the filling on either side. 
  4. Then lift up the bottom (nearest you) and roll to the other end.
  5. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
  6. Continue rolling until you're out of wrappers and filling.

Fry your spring rolls:

  1. In a wok or deep-sided frying pan, pour oil until it is 1 inch deep. Heat over medium-high heat.
  2. When snake-like lines begin to form across the bottom of the pan, the oil should be nearly hot enough. To test it, dip 1 corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to 1 minute and try again.
  3. Gently place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Use tongs to remove and set on paper towels or a clean tea towel to drain while you finish frying the rest.
  4. Serve with Thai sweet chili sauce. Enjoy!


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