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Crispy Thai Spring Rolls with Pad Thai Sauce

Prep Time:

20 Minutes

Cook Time:

10 Minutes


4 Servings

Who doesn’t like crispy, crunchy Thai spring rolls filled with tasty glass noodles, veggies and maybe some ground pork or chicken? I remember as a little girl following my mom to our market in Bangkok, passing by vendor after vendor selling fresh vegetables, tropical fruit, Thai sweets, and seafood, and my favorite stall was the one selling spring rolls. We usually serve these crispy snacks with sweet chili sauce and ground peanuts. The recipe below is for quick and easy spring rolls where you can use different fillings with your favorite choice of protein. If you have an air fryer at home, it takes less than 10 minutes to crisp the spring rolls! Enjoy!


  • WATCHAREE’S pad Thai sauce (for dipping sauce)

  • 1 pack of spring roll wrappers (square 6” x 6”)

  • 2-3 tbsp of oil

  • 1 cup raw ground turkey

  • 2 bundles of glass noodles (soak in water, drain and cut into short pieces)

  • 3 cups mixed vegetables such as broccoli slaw, shredded carrots or shredded cabbage

  • 2 tbs soy sauce

  • ½ ts sugar

  • ½ ts ground white pepper corn (or black pepper corn)

  • 2 tbs all purpose flour

  • 1 tbs water


  1. Mix flour and water and set aside to use as paste to seal each spring roll.

  2. Heat oil in a wok at medium high heat. Add turkey and cook through. Add glass noodles, vegetables, soy sauce, ground pepper corns and sugar. It might be necessary to add a little of water to cook glass noodles completely. Turn off the heat and set aside the filling to cool.

  3. Separate each spring roll wrapper and cover with a damp cloth or wet paper towel to prevent wrappers from drying out.

  4. To wrap each spring roll, lay each wrapper on a flat surface, add about 2 tbs of filling in the middle and roll half way. Fold both ends and continue to roll. Seal the ends with flour paste.

  5. Set an air-fryer to 375 F. Air fry for 7-10 minutes depending on the size of your spring roll. If you don’t have an air fryer, heat oil in a wok and deep fry until golden brown about 5 minutes.

  6. Serve crispy spring rolls with WATCHAREE’S pad Thai sauce.

Recipe Note

Spring roll wrappers are sold mostly in Asian supermarkets in the freezer section (e.g., TYJ Spring Roll Pastry brand). They are not the same as wonton wrappers which are thicker. If you can’t find them, feel free to use wonton wrappers.

You can speed up cooking preparation by using ready-to-use broccoli slaw or shredded carrots.

If you don’t have an air fryer, heat oil in a deep pot to 325. You can also check the temperature by using a chopstick touching the bottom of the pot to see bubbles rise to the top.

Substitute ground turkey with pork, chicken or extra firm tofu.

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