Spring Rolls ( Thai Cooking)


Added to 380 cookbooks
This recipe has been viewed 71857 times

The traditional Thai version of the famous Chinese spring roll.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 15 servings
Show me for servings


15 sheets of spring roll wrappers

For The Filling
1/2 cup carrot juliennes
1 cup shredded spinach (palak) leaves
1/2 cup rice noodles cooked and drained
2 green chillies , finely chopped
1 clove garlic (lehsun) , finely chopped
2 tsp soy sauce
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
1 tsp oil
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste
oil for deep frying

For the filling

  1. Heat the oil in a wok, add the carrot and stir fry for 2 minutes.
  2. Add the spinach and noodles, stir in the green chillies, garlic, soya sauce, coriander and lemon juice.
  3. Add salt and pepper.
  4. Cool and keep aside.

How to proceed

  1. Place one wrapper on a dry surface.
  2. Place a spoonful of the filing mixture in one corner of the wrapper.
  3. Roll the wrapper over the filling, folding the sides as you go to form a small spring roll. Press the seams together with a little water and seal the edges.
  4. Deep fry in hot oil till golden brown.
  5. Serve hot with any sauce or relish of your choice.

  1. If you do not wish to use rice vermicelli, you can bean sprouts or tofu in the filling.
RECIPE SOURCE : Thai CookingBuy this cookbook
Spring Rolls ( Thai Cooking) has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Christmas – A Perfect Time to Celebrate

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email