Spring Roll Fried
Spring Roll Fried — a classic thai dish made simple at home.
Spring Roll Fried is a classic vegetarian Thai recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 35 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 35 minutes of active cooking. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are cilantro, garlic and shallot. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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244
kcal
41g
Protein
67g
Carbs
21g
Fat
Ingredients
- cilantro1 tsp
- garlic300 g
- shallot200 g
- peanut3 tbsp
- palm sugar1 tsp
- sticky rice2 cloves
- rice noodle150 g
- saltstaple
- pepperstaple
Method
- 1Step 1 ~7 min
Prep all ingredients for spring roll fried and measure them out.
- 2Step 2 ~7 min
Heat oil in a pan and sauté aromatics until fragrant.
- 3Step 3 ~7 min
Add main ingredients and cook until just done.
- 4Step 4 ~7 min
Season with salt, pepper and finish with fresh herbs.
- 5Step 5 ~7 min
Plate and serve hot.
Per-step times are approximate and based on the total cook time of 35 minutes.
Pro tips & common mistakes
- Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Spring Roll Fried take to cook?
- From prep to plate, Spring Roll Fried takes about 35 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Spring Roll Fried vegetarian?
- Yes — this version of Spring Roll Fried is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Spring Roll Fried?
- The headline ingredients are cilantro, garlic, shallot. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Spring Roll Fried?
- This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
- What should I serve with Spring Roll Fried?
- Spring Roll Fried pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.