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Thai Spring Rolls

I learned to make Thai Spring Rolls with Jirayu Peoter of Mama Thai Cooking Club.The first time I made this was for the ‘Flower’ theme gourmet club event. I used a package of edible flowers as garnish then. I made spring rolls again for today’s Gourmet Club ‘Yum Yum Vote’ club event. My fellow club members have voted this as the best dish I have cooked for the club thus far. Thank you Jirayu!. My other accomplishment today: learned to make beet and radish roses watching you-tube. They are beautiful. Today’s dish is truly made from scratch, from flowers to spring rolls. 🙂




  1. Thaw frozen spring roll skin overnight in the refrigerator the night before.
  2. Finely shred cabbage and carrots. Slice soaked mushrooms.
  3. Pick and clean bean sprouts, set aside.
  4. Soak glass noodles in a bowl of cold water until softened. Drain and snip with kitchen shears into short lengths.
  5. Heat oil in wok over medium high heat. Add minced garlic and fry until fragrant. Add sliced mushrooms and fry until the mushrooms start to brown.
  6. Add cabbage, carrots, bean sprouts, noodles, and soy sauce. Stir fry and mix well. Cook until the noodles looks clear and soft. Remove from pan and allow to cool completely.
  7. Separate the sheets of spring roll skin. Cover with a piece of wet kitchen towel to prevent drying out while you wrap the spring rolls.
  8. Spread out a sheet of spring roll skin. Place 2 tablespoon full of filling in the middle, fold ends over the filling and seal with wet cornstarch. Repeat until all the filling and skin are used up.
  9. Deep fry the spring rolls in hot oil over medium high heat until crisp and golden brown. Drain.
  10. Transfer to serving dish, garnish with beet and radish roses and serve hot.