Estimated reading time: 6 minutes
Thermomix Thai Spring Rolls are super quick to make and deliciously crisp. They make the perfect snack or starter for any Asian meal. Plus, they can be made ahead of time and cooked as needed.
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Spring Rolls are everyone’s favourite entrée! But let’s face it, they can get a little pricey at the local Chinese restaurant. Also, I have a feeling they’re shrinking, I’m sure they were bigger when I was a kid.
Luckily they are super simple to make. Once I show you how to roll these babies you will wonder why you didn’t make them sooner. The only active time in this recipe is the rolling and frying.
Like my Thai Fish Cakes you can make a big batch in advance and freeze for later.
They are the perfect snack, and can be eaten with a salad for lunch, or as a starter to an Asian Banquet.
What to Serve with Chinese Spring Rolls
- Beef in Black Bean Sauce
- Twice Cooked Pork Belly
- Thai Salad
- Sweet & Sour Pork Meatballs
- Thai Fish Cakes
- Thai Chili Sauce
Spring Roll Ingredients
My Thermomix Thai Spring Rolls are very forgiving. If you don't like an ingredient you can always leave it out.
The basic spring roll recipe is simple and includes common ingredients that are very easy to find.
- Spring roll wrappers
- Vegetable oil - or canola oil, or flavourless oil
- Pork mince - ground pork
- Garlic
- Ginger
- Napa cabbage - Chinese cabbage which is also known as wombok in Australia, although you can use regular cabbage or even purple cabbage as shown.
- Bean Sprouts
- Carrots
- Water Chestnuts (can in supermarket)
- Cornflour - cornstarch
- white pepper
- Oyster sauce
- Soy Sauce
Spring Roll Wrappers
These are available in the freezer section of most supermarkets such as Woolworths and Coles. If you have trouble locating them you may need to find an Asian Supermarket.
Remove them from the freezer prior to use, and place them on a plate under a damp cloth. They need to be completely defrosted before use. Even though they are wafer-thin the wrappers are surprisingly resistant to breaking.
Tips for Successful Thai Spring Rolls
- The Thai Spring Roll filling must be completely cold before use. Don't attempt to wrap the spring roll around warm filling.
- Ensure there is no liquid in the filling, it needs to be completely drained. Excess liquid will lead to soggy spring rolls.
- There is a smooth side and a rougher side of the wrapper. The smooth side should be facing down as they are rolled. It will be facing out when you are finished.
- Do not overstuff the spring roll. Use only 1-2 Tablespoons of filling.
- Roll the springs rolls firmly.
- The unused wrappers should remain under a damp tea towel to prevent them from drying out and becoming unusable.
- If frying in a pan turn the spring rolls frequently and so they cook evenly.
- Don't leave the hot oil on the stove while cooking. There is a danger of fat fire.
FAQ Thermomix Spring Rolls
Yes, you can choose another meat although the texture may be finer if you choose chicken as it is a soft meat.
Choose any cabbage you like as a substitute, it won't make any difference.
Yes, it's best to roll all the spring rolls and then freeze them prior to cooking.
If you are deep frying or oven cooking the spring rolls you can cook them from frozen because the middle will have time to heat before the outside burns. If you are pan frying allow the spring roll to defrost fully before frying.
Place the spring rolls on baking paper and pre-heat the oven to 160 degrees Celsius. Spray the rolls with a little oil. Cook until golden, turning and spraying once during the cooking process.
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Recipe Serving Adjustments
Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.
*The recipe card is generic and designed for all websites, this is a feature I can't remove.
Thermomix Thai Spring Rolls
Equipment
- 1 Thermomix Cutter Attachment optional
Ingredients
Spring Roll Filling
- 1 large carrot
- 200 g napa cabbage wombok, regular cabbage, purple cabbage
- 2 cloves garlic
- 15 g oil
- 500 g pork mince ground pork
- 60 g oyster sauce 3 TBS
- 25 g soy sauce 1 TBS
- ¼ teaspoon white pepper
- 90 g bean sprouts 1 cup
- 225 g water chestnuts can, drained
- 20 spring roll wrappers
Binding Paste
- 1 Tbs water
- 2 teaspoon cornflour cornstarch
Instructions
Preparing the Carrot and Cabbage with the Cutter
- Place the cutter attachment into position with the light grey side facing up.
- Slide right to the function menu and select GRATE. Choose the thick option. Push the carrot through the cutter.1 large carrot
- Reverse the cutter blade so the dark grey side is facing up.
- Select the SLICE function. Choose the thick option. Push the cabbage through the cutter.200 g napa cabbage
- Remove the cutter attachment and the inner shaft. Reserve the carrot and cabbage.
Spring Roll Filling
- Add the garlic to the TM Bowl. Chop 4 sec/Speed 9.2 cloves garlic
- Scrape down the bowl. Add the oil, pork mince, oyster sauce, and soy sauce. Cook 8 min/Varoma/Soft Spoon (MC OUT) REVERSE BLADE.500 g pork mince, 60 g oyster sauce, 25 g soy sauce
- Scrape the TM bowl and loosen any meat stuck to the bottom.
- Add pepper, carrot, cabbage, and bean sprouts. Use the spatula to mix around the ingredients.¼ teaspoon white pepper, 90 g bean sprouts
- Cook 5 min/Varoma/Speed 1 (MC OUT) REVERSE BLADE.
- Roughly chop the water chestnuts leaving chunks.225 g water chestnuts
- Stir the ingredients in the bowl ensuring the bottom is scraped.
- Add the water chestnuts and stir through. Cook 2 min/Varoma/Speed 1 (MC OUT) REVERSE BLADE
- Reserve the filling in a large bowl to cool.
Making Spring Rolls
- Combine the water and cornflour in a small bowl.1 Tbs water, 2 teaspoon cornflour
- Place the defrosted spring roll wrappers under a damp towel.20 spring roll wrappers
- Put a piece of baking paper down. Then place a spring roll wrapper so it is shaped like a diamond in front of you.
- Place two dessert spoons of filling across the bottom of the diamond. (closest to you.)
- Fold the triangle up over the filling.
- Roll gently but firmly.
- Stop rolling when you reach halfway.
- Fold each side in and over the cylinder, then continue to roll once more.
- Baste the remaining triangle with the paste then roll closed. Reserve.
- Repeat the process with all 20 spring roll wrappers.
Cooking Spring Rolls
- Once the spring rolls are made heat the oil for cooking.
- To test drop a small piece of bread in the oil. It should sizzle and float.
- Add a few of the spring rolls to the oil and cook turning constantly.
- Don't overcrowd the oil, the temperature will drop and the spring rolls will become soggy.
- Remove the spring roll and drain on absorbancy paper.
Notes
- This calculation does not allow for deep frying. It is impossible to estimate how much oil is taken up by the Thai Spring Rolls. If you would like to spray the Spring rolls with oil and bake them the rolls would have a very similar nutritional profile to the one given above.
- Make sure the filling is cold before you attempt to roll the spring rolls or they will burst during cooking.
- Drain the spring roll filling of all fluid before rolling in the wrappers or the spring rolls will be too soggy.
- Once the spring rolls have been made they can be stored uncooked until you are ready to cook and serve.
Nutrition
Thermomix Thai Spring Rolls are super easy, you can even find a Facebook cookalong on my page where I walk you through the whole process of making these from scratch.
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Happy Cooking
j xx
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Kevin says
Sounds like a good recipe. I appreciate the images, explanation and notes. I will be ordering organic roll wrappers to try this recipe. I didn't understand why we should put the wrappers "under" a damp towel, but did some research and found that the wrappers can become dry quickly when exposed to air. Thanks for the tip!
Julie Carlyle says
Hi Kevin
Thank you so much for your comment. I'm please the images are helpful. When the wrappers dry out they become very hard to handle and will crack. So putting them under a damp towel keeps them damp and more malleable.