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Thai Spring Rolls

I could probably eat 2 dozen of these at a time growing up. People raved over these every time my mom made them. After 25 years, I finally got the recipe.
Prep Time30 minutes
Cook Time3 minutes
Resting Time30 minutes
Servings: 10

Ingredients

  • 1 pack of spring roll wrappers
  • 7 oz vermicelli noodles
  • 2 tablespoons vegetable oil, divided
  • 1/2 lb ground chicken
  • 1 cup shredded green cabbage (about 1/4 head)
  • 1 cup shredded carrots (about 1-2 carrots)
  • 1 tsp white pepper powder
  • 1 tsp garlic powder
  • 1/2 cube bouillon cubes, crushed*

For Wrapping

  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  • Place spring roll wrappers on counter for half an hour to thaw. Place in fridge until ready to use.
  • Soak vermicelli noodles in a bowl of room temperature water on the counter for half an hour. Cut into pieces no longer than 2 inches using kitchen shears or a knife. Drain the noodles and set aside.
  • Using a food processor*, shred the cabbage and carrots.
  • Whisk the crushed bouillon cube with 2 tablespoons of warm water. Set aside.
  • Heat 1 tablespoon of oil in a wok on medium heat. Saute the ground chicken until cooked, about 4 minutes. Remove from wok.
  • Add another 1 tablespoon of oil. Saute the carrots and cabbage for about 4 minutes. Add the white pepper powder, garlic powder, and dissolved bouillon cubes. Toss a few times. Add the vermicelli, sauteing for a few more minutes, or until noodles start to soften. Add the cooked chicken. Keep tossing to combine.
  • Taste. Add another half bouillon cube if necessary.
  • Turn the filling onto a baking sheet. Let cool for about half an hour.
  • Remove the spring roll wrappers from the package. Place in a container and cover with a wet cloth or paper towel.
  • Whisk the water and cornstarch together.
  • Scoop about 1-1.5 tablespoons of filling onto your spring roll wrapper. Wrap the spring rolls (sorry I don't have better pictures, just watch this video).
  • Seal the spring rolls with the cornstarch slurry.
  • Immediately freeze the spring rolls if not cooking right away. Cook straight from the freezer. Do not thaw.
  • To cook, heat oil in a wok to 350 F. Gently add spring rolls and deep fry for about 3 minutes, or until golden brown.
  • Serve with sweet and sour chili sauce.

Notes

Food processor: If you don't have a food processor, you can julienne the cabbage with a knife and use a box grater to shred the carrots.
Bouillion cubes: A few things about the cubes. They contain MSG. MSG is a controversial ingredient but has not been proven to negatively affect health. MSG has lot of umami flavor. If using this bothers you, you can try using a combination of soy sauce and mushroom powder (although I have never tried this). If using half a cube isn't salty enough, try using a whole cube. These are the cubes I use.
Reheating: Deep fried spring rolls can be reheated in the oven at 350 F. Reheat for 10 minutes if refrigerated and 18 minutes if frozen.
This is the sweet and sour sauce I use.
These are the noodles I use.
This is the brand of spring roll wrappers I use. I use the 5" version.