Crispy Vegan Thai Spring Roll Recipe
Golden and crispy with perfect tender fresh filling, this Thai spring roll recipe is about to upend your Thai appetizer game in a really good way. You’ll want to pick up each spring roll, one by one, and kiss them because you cherish them so much. You are about to give Thai restaurants a run for their money in your own kitchen!
Servings: 12 Spring Rolls
Calories: 592kcal
Cost: $6.50
Ingredients
- 100 g. dried rice vermicelli noodles
- 1 cup bean sprouts
- 1 cup napa cabbage finely shredded
- ½ cup carrot grated
- 2 scallions thinly sliced
- 2 cloves garlic minced
- 2 bird’s eye chilies minced (optional)
- 1 teaspoon tamari
- 2 tablespoons vegetarian oyster sauce
- 1 teaspoons sugar palm sugar, or coconut sugar
- 3 cups canola oil vegetable oil, or sunflower oil for frying (or cooking spray for air frying)
- 12 frozen spring roll wrappers
- water for sealing the rolls
Instructions
- Place the rice vermicelli in a bowl and cover with warm water. Allow the noodles to hydrate for 10 minutes until soft and pliable.
- Once the noodles are soft, drain them and chop into 2 cm. sections.
- In a large bowl, combine the drained and cut vermicelli with the bean sprouts, finely shredded napa cabbage, grated carrot, thinly sliced scallions, minced garlic and optional chilies. Mix in the vegetarian oyster sauce, your choice of sweetener and tamari. Mix the ingredients until well combined.
- For assembly, lay out your spring roll pastry sheets on a clean, dry surface. Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper, placing it in the middle near one edge. Fold the sides of the wrapper over the filling, then roll tightly from the edge with the filling, sealing the roll with water.
- For frying, heat 3 cups of canola oil, vegetable oil, or sunflower oil in a pan over medium-high heat. Fry the spring rolls until golden brown and crispy, turning every minute or so as needed until golden all around.
- If you want to limit your personal consumption of oil, make these in your air fryer. Follow the appliance instructions for crispy results, using cooking spray, and make sure to leave some space between each spring roll.
- Once cooked, transfer the spring rolls to a wire rack to cool slightly and drip off excess oil.
- Serve the fresh spring rolls hot with homemade peanut sauce, nuoc cham, nam prik pao or your favorite dipping sauce.
Notes
🍜 Noodle Mastery:
Achieve noodle perfection by slightly under-soaking rice vermicelli. They'll soften further during assembly, maintaining the ideal texture for spring rolls.
🧊 Pastry Preservation:
Prevent the thin pastry sheets from drying out by keeping them covered with a damp cloth as you work. Dry wrappers won't cooperate during rolling.
🔄 Roll with Rhythm:
Ensure tight rolls by brushing ends with water for a secure seal. If tears occur, double-wrap in another pastry sheet to prevent bursting during frying.
🍥 Gentle Wrapper Handling:
Handle spring roll wrappers with care, especially during flipping. Avoid overcrowding the pan to make flipping easier without causing tears. Consider frying in batches of 4-6.
Nutrition
Calories: 592kcal | Carbohydrates: 20g | Protein: 3g | Fat: 56g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 36g | Trans Fat: 0.2g | Cholesterol: -3mg | Sodium: 158mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1007IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg