Thai Spring Roll Recipe

I’ve always loved making spring rolls, but finding one hearty enough for dinner rather than just an appetizer was a challenge.

This creamy red curry chicken thai spring roll recipe changed everything; it combines a crispy exterior with a rich, flavorful interior that truly satisfies. It’s a fantastic solution for easy dinner ideas when you want something flavorful but still satisfying for the whole family. We make a big batch of these specific thai spring rolls on weekends and keep a few extra uncooked rolls in the freezer for quick, high-protein snacks during the week.

Ingredients

• Spring Roll Wrappers: Approximately 20-25 sheets (15 cm x 15 cm or 6 inch x 6 inch square). Find these in the freezer section of most Asian markets or large grocery stores. Thaw completely in the fridge before use; keep them covered with a damp cloth during assembly to prevent drying out. Ensure you purchase spring roll wrappers, not rice paper, for frying.
• Ground Chicken: 300g (10.6 oz) ground chicken. Ground chicken thigh (dark meat) adds more moisture to the filling, but lean breast works equally well. For alternatives, finely chopped firm tofu can be used to create a vegetarian thai spring roll recipe. Cook until completely browned and break up large clumps to ensure even texture.
• Vegetables: 1 medium carrot (approx. 100g), finely shredded; 100g (3.5 oz) green cabbage, finely shredded; 50g (1.7 oz) shiitake mushrooms, thinly sliced. These vegetables provide crunch and a textural counterpoint to the creamy filling. Ensure vegetables are finely cut or shredded to cook quickly and integrate seamlessly into the filling without tearing the wrappers. You can substitute other crunchy vegetables like bean sprouts or water chestnuts.
• Flavor Base: 2 tbsp (30 mL) shrimp-free red curry paste; 120 mL (1/2 cup) full-fat coconut cream; 1 tbsp (15 mL) low-sodium soy sauce. Use a quality paste, but ensure it meets dietary needs (many contain shrimp). The full-fat coconut cream is essential for achieving the creamy, rich texture of the filling. Adjust red curry paste amount to taste; use less for milder flavor and more for extra heat in this thai spring roll recipe.
• Aromatics and Seasonings: 2 cloves garlic (minced); 1 tbsp (15 mL) fresh ginger (grated); 1 tsp (5 mL) brown sugar; 1 tbsp (15 mL) lime juice. These ingredients create the complex flavor profile of Thai cuisine. Fresh ginger and garlic add a pungent depth that complements the curry paste. The brown sugar balances the spice and tang of the lime juice.
• Thickening Slurry: 1 tbsp (15 mL) cornstarch mixed with 2 tbsp (30 mL) cold water. This slurry creates a thick, creamy filling consistency. A properly thickened filling prevents the wrappers from becoming soggy and tearing during frying. Whisk thoroughly before adding to ensure no lumps.
• Frying Oil and Garnish: Vegetable oil (for frying); 30 mL (2 tbsp) coconut cream (for drizzle); 1 tsp (5 mL) lime juice (for drizzle); fresh cilantro and mint leaves. Use high smoke point oil like vegetable or canola. The garnish adds fresh color and aroma that contrasts nicely with the richness of the spring roll. The lime-coconut drizzle adds a final touch of sweetness and acidity.

Instructions

Here’s how to bring together this delicious thai spring roll recipe for a family meal or high-protein snack.

1. Cook the filling base: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking up large chunks, until browned and cooked through, about 5-7 minutes; drain any excess liquid or fat. Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant. Stir in shredded carrot, cabbage, and mushrooms and cook for 3-4 minutes to soften.
2. Create the creamy sauce: Stir the red curry paste into the chicken and vegetable mixture and cook for 1 minute, stirring constantly, to bloom the spices. Pour in the 1/2 cup coconut cream, low-sodium soy sauce, and 1 tsp brown sugar; bring the mixture to a gentle simmer. Stir in the lime juice, then slowly whisk in the cornstarch slurry; cook for 1-2 minutes, stirring continuously, until the mixture thickens significantly.
3. Cool the filling completely: Remove the filling from the heat and transfer it to a separate bowl or baking sheet. Allow the filling to cool completely to room temperature before attempting to roll the spring rolls. Critical tip: Hot filling will steam inside the wrapper, causing it to tear and become soggy during frying.
4. Roll the spring rolls: Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you. Spoon about 2 tablespoons of the cooled filling onto the wrapper, slightly below the center; fold the bottom corner over the filling, then fold in the side corners (like an envelope). Tightly roll the wrapper from the bottom upwards, sealing the top corner securely with a dab of water or extra cornstarch slurry.
5. Fry until golden: Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the spring rolls in batches, taking care not to overcrowd the pot, for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the cooked spring rolls with a slotted spoon or spider and transfer them immediately to a wire rack lined with paper towels to drain excess oil (draining on a rack helps maintain crispiness).
6. Prepare and serve: While the spring rolls are frying, make the lime-coconut drizzle by whisking together the extra 2 tbsp coconut cream, 1 tsp lime juice, and pinch of brown sugar. Serve the hot spring rolls on a platter; drizzle artfully with the lime-coconut sauce and garnish generously with chopped fresh cilantro and mint leaves. For presentation, cut some rolls in half diagonally to show off the creamy interior of this thai spring roll recipe.

Make-Ahead & Freezing Instructions

The cooked spring roll filling can be made up to 2 days ahead of time and stored tightly covered in the refrigerator. This is a great time-saver for busy weeknights and meal prep recipes. When ready to serve, simply rewarm the filling gently or use cold for wrapping; ensure the filling is completely cool before storing.

These thai spring rolls also freeze exceptionally well before frying. Lay the completed (unfried) spring rolls in a single layer on a parchment-lined baking sheet and place in the freezer until solid. Once frozen, transfer the rolls to an airtight container or freezer bag; fry from frozen, adding about 2-3 minutes to the frying time.

Baking and Air Fryer Instructions

If you prefer a lighter alternative to deep frying, you can bake these spring rolls in the oven. Preheat oven to 400°F (200°C); place the rolls on a wire rack over a baking sheet and lightly spray all sides with vegetable oil or cooking spray. Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy. The results may be slightly less crispy than frying, but it’s a good option for family dinners.

The air fryer delivers an extra-crispy result with minimal oil for this thai spring roll recipe. Preheat your air fryer to 380°F (195°C); spray rolls lightly with oil and place in a single layer in the basket. Air fry for 10-15 minutes, flipping halfway through, until golden brown.

FAQs

Can I use other types of protein in this thai spring roll recipe?

Yes, ground pork or ground turkey are excellent substitutes for the chicken, adding similar richness and texture. For a high-protein vegetarian option, you can use finely minced firm or extra-firm tofu, or substitute with textured vegetable protein (TVP).

My spring roll wrappers keep tearing when I roll them. What am I doing wrong?

Wrappers often tear if the filling is too hot (steaming and softening the wrapper) or if you’ve overstuffed them. Ensure the filling is completely cool before starting; also, make sure your wrappers are not dried out; keep them under a damp cloth while assembling.

How do I keep the spring rolls crispy after frying?

The best method is to keep them on a wire rack in a warm oven (around 200°F/95°C) until serving time. Do not stack them or cover them tightly, as this traps steam and makes them soggy. For make-ahead parties, I fry a batch and keep them warm this way for up to an hour.

Can I make these ahead for a party?

While best served fresh and hot, you can fry them up to an hour in advance and keep them warm in the oven. If making much earlier, freeze them raw and fry them from frozen on the day of the party; it’s my go-to high-protein snack for busy days.

What other dipping sauces pair well with the red curry filling?

A classic sweet chili sauce or a creamy peanut sauce both work very well; the provided lime-coconut drizzle adds a specific Thai-inspired sweetness and acidity.

What if I don’t like spicy food? Can I still make this recipe?

Yes, you can control the heat by reducing the amount of red curry paste; start with 1 tablespoon for a milder flavor. The brown sugar and coconut cream balance the spice and make it accessible for family-friendly meals.

Conclusion

This easy thai spring roll recipe brings restaurant-quality flavor home with a hearty, creamy filling that truly satisfies as a family dinner. Whether for a quick meal prep solution or a party appetizer, pin this recipe now for your next weeknight meal.

thai spring roll recipe

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• Author: Alyssa Bennett
• Total Time: 75 minutes
• Yield: 20–25 spring rolls 1x
• Diet: General

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Description

A crispy spring roll filled with a rich and creamy red curry chicken and vegetable mixture, suitable for a satisfying dinner or high-protein snack.

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Ingredients

Scale 1x2x3x

• 20–25 spring roll wrappers (15 cm x 15 cm)
• 300g (10.6 oz) ground chicken
• 1 medium carrot (approx. 100g), finely shredded
• 100g (3.5 oz) green cabbage, finely shredded
• 50g (1.7 oz) shiitake mushrooms, thinly sliced
• 2 tbsp (30 mL) shrimp-free red curry paste
• 120 mL (0.5 cup) full-fat coconut cream
• 1 tbsp (15 mL) low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tbsp (15 mL) fresh ginger, grated
• 1 tsp (5 mL) brown sugar
• 1 tbsp (15 mL) lime juice
• 1 tbsp (15 mL) cornstarch
• 2 tbsp (30 mL) cold water
• Vegetable oil, for frying
• 30 mL (2 tbsp) coconut cream, for drizzle
• 1 tsp (5 mL) lime juice, for drizzle
• Fresh cilantro and mint leaves, for garnish

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Instructions

1. Cook the Filling Base: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook for 5-7 minutes until browned, breaking up large chunks. Drain excess fat. Add minced garlic and grated ginger; cook for 1 minute until fragrant. Stir in shredded carrot, cabbage, and mushrooms and cook for 3-4 minutes to soften.
2. Create the Creamy Sauce: Stir red curry paste into the chicken and vegetable mixture and cook for 1 minute. Pour in the 0.5 cup coconut cream, low-sodium soy sauce, and 1 tsp brown sugar; bring to a gentle simmer. Stir in the lime juice, then slowly whisk in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water); cook for 1-2 minutes, stirring continuously, until the mixture thickens significantly.
3. Cool the Filling Completely: Remove the filling from the heat and transfer it to a separate bowl or baking sheet. Allow the filling to cool completely to room temperature before rolling.
4. Roll the Spring Rolls: Lay a spring roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of cooled filling onto the wrapper, slightly below the center. Fold the bottom corner over the filling, then fold in the side corners (like an envelope). Tightly roll the wrapper from the bottom upwards, sealing the top corner securely with a dab of water or extra cornstarch slurry.
5. Fry Until Golden: Heat about 3-4 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the spring rolls in batches for 4-6 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and transfer immediately to a wire rack lined with paper towels to drain excess oil.
6. Prepare and Serve: Make the lime-coconut drizzle by whisking together the extra 2 tbsp coconut cream, 1 tsp lime juice, and a pinch of brown sugar. Serve the hot spring rolls on a platter, drizzle artfully with the sauce, and garnish generously with chopped fresh cilantro and mint leaves.

Notes

To maintain crispiness, drain fried spring rolls on a wire rack rather than directly on paper towels. Ensure the filling is completely cool before rolling; hot filling will cause the wrapper to tear or become soggy when fried. Keep spring roll wrappers covered with a damp cloth during assembly to prevent drying out.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Thai

Nutrition

• Serving Size: 1 spring roll
• Calories: 150 calories
• Sugar: 1 g
• Sodium: 100 mg
• Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 15 mg