How to Make Authentic Thai Vegetable Spring Rolls with Homemade Sweet Chili Sauce

Simple Summary

Crispy Thai spring rolls filled with fresh vegetables and aromatic herbs, served with a tangy-sweet chili sauce for dipping. These light and flavorful appetizers are perfect for parties or as a starter to your favorite Thai meal.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 6-8 (20 spring rolls)
• Difficulty: Intermediate

Ingredients

For the Spring Rolls:

• 20 spring roll wrappers (8-inch square)
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tsp sesame oil
• Vegetable oil for frying

For the Sweet Chili Sauce:

• 1/2 cup rice vinegar
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 cloves garlic, minced
• 1 tbsp red chili flakes
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. In a large bowl, combine shredded cabbage, carrots, bean sprouts, green onions, cilantro, minced garlic, and grated ginger.

2. Add soy sauce, 1 tbsp vegetable oil, and sesame oil to the vegetable mixture. Toss well to combine and set aside.

3. Place a spring roll wrapper on a clean, flat surface with one corner pointing towards you.

4. Spoon about 2 tablespoons of the vegetable mixture onto the lower third of the wrapper.

5. Fold the bottom corner over the filling, then fold in the sides.

6. Roll the wrapper tightly away from you, sealing the top corner with a bit of water. Repeat with remaining wrappers and filling.

7. Heat about 2 inches of vegetable oil in a large, deep skillet or wok to 350°F (175°C).

8. Fry the spring rolls in batches for 2-3 minutes per side, or until golden brown and crispy.

9. Remove with a slotted spoon and drain on paper towels.

10. For the sweet chili sauce, combine rice vinegar, sugar, water, minced garlic, and chili flakes in a small saucepan.

11. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

12. Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens.

13. Remove from heat and let cool before serving with the spring rolls.

Chef's Notes

• For a crispier texture, you can double-wrap the spring rolls by using two wrappers for each roll.
• If you prefer a meat version, add 1 cup of cooked, finely chopped chicken or shrimp to the filling.
• Spring rolls can be assembled ahead of time and frozen. Fry them directly from frozen, adding an extra minute to the cooking time.
• For a healthier option, these spring rolls can be baked at 400°F (200°C) for 15-20 minutes, turning halfway through.
• Leftover sweet chili sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.

Nutritional Info

Per serving (3 spring rolls with sauce): Approximately 280 calories, 12g protein, 35g carbohydrates, 14g fat. These spring rolls are a good source of vitamins A and C from the vegetables, and the bean sprouts add a boost of fiber and folate.

Serving Suggestions

Serve these crispy spring rolls as an appetizer before a Thai-inspired meal. They pair well with other Thai dishes like Pad Thai or Green Curry. For a complete appetizer spread, serve alongside satay skewers and a refreshing cucumber salad. Garnish the plate with fresh cilantro leaves and lime wedges for an extra pop of color and flavor. These spring rolls are perfect for parties, game nights, or as a fun family dinner activity where everyone can help with the rolling process.