Spring rolls (Thai style)

Whenever I visit Asian stores, I grab a pack of spring roll wrappers, even though I don't have a clear plan for what I'll do with them. The wrappers keep well in the freezer, and when I crave something quick and crunchy, I thaw them and improvise with whatever I have in the fridge. The first time I tasted these rolls was at a party organized by colleagues from Thailand, and since then, I've been making them at home, usually with chicken and vegetables or just with whatever I have on hand.

Quick Info

Total time: about 1 hour and 30 minutes (including thawing the wrappers)
Preparation time: 40-50 minutes (varies depending on pace)
Cooking time: 10-15 minutes for actual frying
Servings: about 50 rolls (depends on how much filling you use)
Difficulty: medium
Recipe type: hot appetizer, finger food, Asian recipe

Ingredients

1 pack of spring roll wrappers (50 pieces, approximately 15x15 cm, usually frozen)
1 can of sliced mushrooms (well-drained)
400 g chicken or turkey breast (very finely chopped or minced)
2 cloves of garlic, finely chopped
1 teaspoon soy sauce (preferably low-sodium)
pepper and salt to taste
1/2 red bell pepper
1/2 green bell pepper
2 medium carrots, grated finely
1 medium onion
1 teaspoon rice wine or dry white wine
1 teaspoon cornstarch + 1/2 cup water (to seal the rolls)
2 tablespoons oil (for frying the filling)
oil for frying (at least 1 liter if using a deep fryer or deep pan)

Preparation Method

1. Remove the spring roll wrappers from the freezer and let them thaw for at least an hour. Don’t rush to unfold them while they are still cold, as they can tear easily. Once thawed, take them out of the package and cover them well with a clean, damp towel to prevent them from drying out.

2. Prepare the filling: chop the chicken breast as finely as possible (using a food processor or knife). Put a tablespoon of oil in a large pan and sauté the meat, adding a pinch of salt. Keep it on the heat until the meat turns white and tender, but do not brown it. Remove the meat and set it aside.

3. In the same pan, add the second tablespoon of oil. Chop the mushrooms very finely (after draining well). Cut the peppers into thin strips, chop the onion finely, and grate the carrot. Sauté all the vegetables for 4-5 minutes until they soften.

4. Add the chopped garlic, wine, and soy sauce to the pan. Sprinkle with pepper to taste. Leave it on the heat until the liquid released by the vegetables evaporates.

5. Remove the pan from the heat and mix the vegetables with the chicken. Taste the filling and adjust with more salt or pepper if needed.

6. Prepare a paste from the cornstarch and water (mix 1 teaspoon of cornstarch with 1/2 cup of water). You will use this to seal the rolls.

7. Carefully peel the wrappers one by one, using gentle movements so they don’t tear. As you work with them, keep the rest covered with the damp towel.

8. Take one wrapper and place it on the table with one corner pointing towards you (diamond shape). Put a tablespoon of filling near the bottom corner, but not right on the edge. Fold the bottom corner over the filling, then fold in the side corners towards the center and roll tightly towards the top. Before fully closing, brush the top corner with the cornstarch paste to seal it.

9. Repeat the same process with the remaining wrappers and filling, working quickly to prevent the wrappers from drying out.

10. Heat the oil in a deep fryer or deep pan (at least 1 liter of oil, the rolls should be completely submerged for even frying). When the oil is hot, add a few rolls at a time and fry for 2-3 minutes until golden and crispy. Remove them to absorbent paper.

Why I Make This Recipe Often

They are made in large batches, can be adapted based on what I have in the fridge, and are good warm or even cold if needed. They are quick if the filling is prepared in advance and don’t stay crispy for long, but can be reheated if necessary.

Tips and Variations

Tips

- If the wrappers start to dry out, cover them immediately with a damp towel.
- Don’t stack too many uncooked rolls, as they may stick together.
- Fry in batches to avoid lowering the oil temperature.
- Don’t overfill, or they may break during frying.

Substitutions

- Chicken can be replaced with turkey or you can make them with just vegetables.
- If you don’t have rice wine, use dry white wine.
- You can use fresh mushrooms, but they need to be cooked well to avoid releasing water.

Variations

- You can add finely chopped shrimp instead of chicken.
- Cabbage or grated zucchini works well if you want to diversify the filling.
- For a more intense flavor, add a little grated ginger to the vegetable sauté.

Serving Ideas

- Served with soy sauce, sweet chili, or a garlic sauce.
- They are suitable as an appetizer or snack at a gathering with friends.
- Can be placed on a platter alongside other Asian dishes.

Frequently Asked Questions

1. Can they be baked instead of fried?
These rolls come out crispiest when fried in oil; they won’t be as golden or crispy in the oven, but they can be made at high temperature, brushed with a little oil.

2. Can I use rice paper for this recipe?
No, the recipe requires spring roll wrappers, which are made from wheat flour and are not the same as the rice paper used for summer rolls.

3. Can the spring rolls be frozen after being rolled and uncooked?
Yes, they can be frozen raw and fried directly from the freezer, but care must be taken to ensure they do not stick together.

4. How much can the vegetables in the filling vary?
Quite a bit; you can use whatever you have on hand, just make sure they are finely chopped and don’t release too much water.

5. What should I do if the wrappers tear when I peel them off?
If the wrappers tear, handle them carefully or lightly glue them with cornstarch paste. Sometimes older wrappers or those thawed too quickly can tear easily.

Nutritional Values

Estimate for 1 roll (out of 50): approximately 60-70 kcal.
Estimated macronutrients per roll: 2.5 g protein, 2.5 g fat, 7-8 g carbohydrates.
Values vary depending on how much oil the rolls absorb during frying and the exact amount of filling.

Storage and Reheating

These rolls are best freshly fried. They can be stored for 1-2 days in the fridge in a covered container, but they won’t be as crispy. To reheat, put them in a preheated oven or air fryer for a few minutes, not in the microwave – otherwise, they will get soggy. I do not recommend freezing after frying; they freeze best raw and are fried directly when needed.

 Ingredients: for 50 spring rolls 1 pack of spring roll wrappers (50 pieces) 1 can of sliced mushrooms 400 g chicken or turkey breast 2 cloves of garlic, finely chopped 1 teaspoon of soy sauce (low sodium) pepper and salt to taste 1/2 red bell pepper and 1/2 green bell pepper (for more color) 2 medium carrots, finely grated 1 medium onion 1 teaspoon of rice wine (or dry white wine) 1 teaspoon of cornstarch and 1/2 cup of water (to seal the rolls) 2 tablespoons of oil oil for frying (deep fry) in a fryer (at least 1 liter)

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