Thai Spring Rolls

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 24 rolls
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8 ounces leeks, julienne

8 ounces carrots, julienne

8 ounces celery, julienne

1/2 bulb fennel, julienne

3 Japanese eggplants, julienne

2 tablespoons chopped basil leaves

1 tablespoon chopped mint leaves

1 tablespoon chopped cilantro leaves

2 tablespoons grated ginger pulp

1/2 teaspoon hot chili pepper flakes

Salt and pepper

24 egg roll wrappers

4 cups canola oil


  1. Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper. 
  2. Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.