thai curry spring rolls

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meg tucker
meg tucker
thai curry spring rolls

These thai curry spring rolls are OUT OF THIS WORLD YUM!

Everything you love about thai curry, in spring roll form! Baked, air fried, shallow fried or deep fried, these are just the BEST addition to our “fake out take out” lineup!

thai curry spring rolls

Everything you love about thai curry, in spring roll form! Baked, air fried, shallow fried or deep fried, these are just the BEST addition to our “fake out take out” lineup!
Course Appetizer
Cuisine Comfort Flavour
Keyword curry, springrolls, thai
Author Meg Tucker


  • Large frying pan or wok
  • Cutting board
  • Knife
  •  Bowls
  • Whisk
  • Pastry brush
  • Plate and paper towel
  • Candy thermometer or heat safe thermometer for oil
  • Spatula or wooden spoon



  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tsp dried ginger powder
  • 1 tsp garlic powder
  • 2 tbsp oil
  • 2 tsp sesame oil


  • 3/4 cup 175 ml coconut milk You can save the rest of the can for something else
  • 2-3 tbsp 30-45 ml Red or Green Curry Paste (green = hotter)
  • 2 tbsp brown sugar
  • 1/2 lb ground chicken you can also use ground turkey or vps
  • 1/4 cup sweet corn kernels (fresh or frozen)
  • 1/4 cup red pepper, small dice/mince almost about ¼ of one pepper
  • 1/2 cup carrot, small dice/mince almost about ½ of one carrot
  • 1/4 tsp lime zest If you can use lime leaves, awesome!
  • 1 tbsp fish sauce or soy sauce
  • 1 tbsp cornstarch + 1 tbsp water
  • **OPTIONAL BREAD CRUMBS have on hand in case you need to thicken this up even more after bread crumbs


  • 12 sheets spring roll wrappers 8-inch square
  • 1 egg whisked (for vegan rolls, use cornstarch and water)
  • 3-4 c canola or vegetable oil for frying



  • In a frying pan, add coconut milk and cook on medium to medium high, stirring as it reduces by about half.
  • Add in your curry paste and break up with a whisk or spatula.
  • Add the sugar, and let everything cook together into a paste.
  • When there is still a little liquid left, add the ground meat and cook
  • Once it’s fully cooked through and not lumpy, turn your heat up and keep stirring until we’ve taken out most of the moisture.
  • Add the veggies and cook another minute or so. You want the veggies softened.
  • Taste and add a dash of fish sauce, or soy. Taste again.
  • Make the cornstarch slurry in a little bowl. Simply add 1 tbsp of cornstarch to 1 tbsp of water. Gently stir then pour over the mix and mix it all in. This will thicken it all pretty quickly.
  • ***IF your mixture still looks liquidy, you can add 2 tbsp of bread crumbs to help soak it up (you shouldn’t need it, but it’s great to have on standby)
  • Take off the heat and spread the whole mix out onto a cutting board or platter to cool for a few minutes, then we roll!


  • Time to wrap the rolls! You can also cut the wrappers into quarters and double up depending on what size you want.
  • Wrap the spring rolls using about 2 tbsp (30 mL) of filling per piece. If you’re cutting the wrappers into quarters and doubling them, use only about 1tbsp per wrap.
  • Use the egg wash to seal the ends.
  • Heat the oil in a heavy pot to 350°F and fry until golden, about 4-5 minutes.


  • You can do this in a small saucepan on the stove, just heat everything until it comes to a boil, take off heat, serve!

want more din-spiration?

Need another fake out take out dish? Check this one out, enchilada casserole!

SOO GOOD! Enjoy! Meg xo

WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!

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