Thai Spring Rolls

Thai Spring Rolls



  • 8 ounce package tempeh
  • 1/4 cup lime juice
  • 1/4 cup water
  • 2 tablespoons fish sauce
  • 4 kaffir leaves
  • 1 teaspoon crushed red pepper
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon salt

Spring Rolls

  • 1 package Wei-Chuan Spring Roll Shells
  • 2 ounces bean threads, soak in hot water for ten minutes, drain and slice
  • .5 ounces shittake mushrooms, soak in hot water for ten minutes, discard stem, slice
  • 1 carrot, grate
  • 4 scallions, sliced thin
  • 1/2 can baby corn
  • 1/2 can sliced water chestnuts
  • 1 cup bean sprouts
  • 2 tablespoons fish sauce
  • 1-2 teaspoons crushed red pepper
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 3/4 teaspoon fresh ground black pepper


Read the instructions on your spring roll shells. Combine all ingredients in a medium bowl and mix well. Taste for seasoning. As described on the package, peel off a shell and place on a plate with one of the points towards you in a diamond shape. Place about 3 tablespoons of the filling on the shell, fold point nearest you over filling. Fold sides inward, then roll. Seal by dipping your finger into a small bowl of water and use it to seal the edges. Place each finished roll on wax paper, making sure they do not touch. Heat oil for deep frying to 375F. Deep fry a few rolls at a time until crisp and golden brown. Drain on paper towels. Serve by placing a spring roll in a lettuce leaf and top with mint and cucumber slices. Accompany with chili sauce and peanuts, if desired. Serve with Spring Roll Sauce.

  • 25 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min