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    Home / Appetizer / Thai Spring Rolls

    Thai Spring Rolls

    Crisp golden rolls stuffed with pork, glass noodles, and vegetables, served with a sweet chili dipping sauce — the party favorite.

    ⏱ 30 minPrep time
    🔥 15 minCook time
    🍽 4Servings
    🏷 AppetizerCategory
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    Por pia tod, as Thai spring rolls are known, came to Thailand with Chinese immigrants and became a staple of Thai parties and street stalls. The wrappers are thin and wheat-based, and they fry up impossibly crisp, turning golden in just a couple of minutes. They are a fixture at family gatherings, always served hot and fresh from the fryer.

    A shattering crunch with a savory heart

    The filling of pork, glass noodles, and shredded vegetables stays juicy and garlicky, while the wrapper turns golden and shatteringly crisp. Sweet chili sauce is the classic partner, its sticky sweetness balancing the savory filling. Roll them tightly so the filling stays sealed inside the crisp shell, and make plenty — they disappear fast at any table.

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    Step by stepInstructions

    1. Heat 1 tablespoon of the oil in a wok over high heat and stir-fry the garlic until fragrant, about 30 seconds.
    2. Add the ground pork and stir-fry until cooked through, breaking it up, about 4 minutes.
    3. Add the cabbage, carrots, glass noodles, soy sauce, oyster sauce, sugar, and white pepper. Stir-fry for 2 minutes, then remove from the heat and let the filling cool completely.
    4. Place a wrapper on a work surface with a corner facing you. Spoon 2 tablespoons of filling across the center, fold the bottom corner over, tuck in the sides, and roll tightly. Seal the end with a dab of beaten egg.
    5. Heat the remaining oil in a wok or deep skillet to 350°F.
    6. Fry the rolls in batches for 3 to 4 minutes, turning, until golden and crisp. Drain on paper towels and serve hot with sweet chili sauce.

    💡 Chef tips & storage

    Keep the wrappers covered with a damp towel while you work so they do not dry out. Seal each roll with a dab of beaten egg, and fry in batches so the oil temperature stays hot.

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    Recipe details

    Prep30 min
    Cook15 min
    Servings4
    CategoryAppetizer
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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