Cherry & Dennis Helper Habitat
Thai Vegetable Spring Rolls
泰式雜菜春卷
Recipe overview
Stir-fry the filling dry and cool it fully before wrapping; tight sealed rolls are batch-fried at 170°C so steam cannot soften the crisp shell.
01
Ingredients
Main ingredients
- 12 sheets Spring-roll wrappers
- 250 g Cabbage
- 120 g Carrot
- 60 g Glass noodles
- 100 g Bean sprouts
Filling seasoning
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 1/4 tsp Ground white pepper
Frying oil
- 750 ml Vegetable oil
Sealing paste
- 1 tsp plain flour
- 2 tsp water
02
Tools
- Deep frying pan
- Wok and spatula
- Knife and board
- Sieve
- Heatproof tongs
- Draining rack
- Oil thermometer
03
Steps
Step 1
Soak noodles
Soak noodles: soak glass noodles in warm water for 8 minutes until bendable, then drain and cut 5 cm lengths.
Step 2
Cut vegetables
Cut vegetables: shred cabbage and carrot into matchsticks; rinse bean sprouts and drain until completely dry.
Step 3
Drive off vegetable water
Drive off vegetable water: preheat wok over medium-high heat 1 minute, then dry-fry cabbage and carrot 2 minutes until steam falls.
Step 4
Season filling
Season filling: add noodles, sprouts and filling seasoning; stir-fry over high heat 1 minute until wok base is dry.
Step 5
Cool filling
Cool filling: spread filling on a large plate and cool 10 minutes until steam stops; never wrap it hot.
Step 6
Roll and seal
Roll and seal: put 2 tablespoons cold filling on each wrapper, fold sides inward, roll tightly and seal with flour paste.
Step 7
Rest the rolls
Rest the rolls: arrange 12 rolls in one layer under a clean barely damp cloth for 5 minutes until seams set.
Step 8
Heat oil to 170°C
Heat oil to 170°C: pour in 750 ml oil and heat over medium heat to 170°C, checked with a thermometer.
Step 9
First batch fry
First batch fry: fry only four rolls per batch at 170°C for 4 minutes, turning once while fine bubbles surround them.
Step 10
Fry golden
Fry golden: hold 170°C for 1 more minute until every roll is crisp gold, then lift each with tongs.
Step 11
Drain steam
Drain steam: rest rolls on a rack 2 minutes so filling steam escapes and the shell stays dry.
Step 12
Serve hot
Serve hot: use clean plates; cut one roll to confirm hot filling and a wrapper with no wet patch.
Common mistakes
- Wrapping filling that is hot or wet splits and softens the wrapper.
- Loose rolls or unsealed ends release filling into the oil.
- Crowding the pan drops oil temperature and makes rolls greasy.
- Stacking freshly fried rolls traps steam and softens the crust.
Tips
Keep unused wrappers under a damp cloth and remove them one at a time. Make flour paste with 1 teaspoon flour and 2 teaspoons water. Refrigerate prepared rolls for at most 2 hours in separated layers, then check every seam before frying.
