Crispy on the outside, soft, and fluffy on the inside, and absolutely BURSTING with flavour! These are as close as it gets to authentic Thai spring rolls!
Remove spring roll pastry from the freezer and let it thaw for at least 20 minutes in the sealed package.
Add 2 tablespoons of sesame oil and the sliced onion, and stir to coat. Cook for 3-4 minutes, or until onion is translucent.
Stir in the minced garlic and fresh ginger, and cook for 1 more minute.
Once the wrappers have thawed, remove from the package. Place on a plate and cover with a damp cloth to prevent them from drying out.
Lay one wrapper on the counter in a diamond shape. Place two large spoonfuls of filling a couple inches above the bottom of the wrapper.
Take the bottom point and fold it into the center. Tuck the left side in, then the right. Then, using your fingers to hold the filling tightly in place, roll to close. Make sure all your corners are tucked in so no oil seeps into the roll, and seal with a few small dabs of water.
Place the finished rolls on a baking sheet.
Once you’ve made a few spring rolls, fill a large skillet with grape seed or other frying oil (make sure it will cover more than half of the spring rolls) and heat to 165°C (330°F).
Roll the rest of the rolls.
Once the oil is hot, test fry one spring roll. Cook for 3-4 minutes per side, or until a nice, golden brown.
Cook the rest of the spring rolls. Once golden on both sides, remove with tongs and allow excess oil to drip back into the pan before placing on a wire rack set on top of a baking sheet.
Sprinkle with salt and serve immediately.
As always, nutritional information is a rough estimate. Information is for an uncooked spring roll, and excludes the dipping sauce. For a full explanation of nutritional analysis, please read our Disclaimer.