Crispy, crunchy, and so much flavor in Thai Fried Spring Rolls. You’ll find them on the streets of Bangkok at the night markets, and they’re one of the most popular appetizers at Thai Restaurants here in the U.S. They pair perfect with a Thai sweet chili dipping sauce, and you could even have them as a light meal with fresh lettuce leaves and herbs. Growing up, my mom always made these for any party we had at the house. If you’re having a party, family get together, or need a dish for a pot luck, then these crispy spring rolls will be a hit!
I’ve mentioned before that I try to avoid cooking fried foods at home, since it’s always a hassle to clean up afterwards. My mom was here visiting and it’s always nice to have a helping hand in the kitchen. The recipe I made is for a large batch, 50 spring rolls to be exact. You can definitely cut the recipe in half, but I will tell you that for our family gathering of 8, these were all gone! Once you start, you can’t stop! If you’re worried about self control, you can make the full recipe, roll all the spring rolls, and then place them in a zip top freezer bag and freeze for up to 3 months. Then you can take as many as you want and fry them right from frozen.
I used ground chicken thighs in this recipe, but you could swap that for ground pork, turkey, shrimp, or make them vegetarian. For shrimp spring rolls, just take whole shrimp that’s been peeled, tails removed, and place in a food processor till it’s slightly ground up. To make it vegetarian, you could add shredded cabbage, that’s been slightly cooked with some oil. You’ll want about 2 cups cooked, which would be about 3-4 cups of fresh shredded cabbage. I prefer green cabbage, but I’ve seen it with purple cabbage as well. Either way the combination will be delicious!