Crispy Non-Greasy Spring Rolls

Crispy Non-Greasy Spring Rolls

Crispy Non-Greasy Spring Rolls

From Pat Benjasakul & My 70-Year-Old Mama at EZ THAI

At EZ THAI, we sell over 1,000 spring rolls every single month. Over the course of a year, that adds up to more than 13,000 spring rolls. I’m not sharing that number to brag. I’m sharing it because numbers tell stories. And that number tells me something very important — our customers truly love our spring rolls.

After 15 years in business, when people keep coming back for the same item again and again, you know it’s not luck. It’s consistency. It’s details. It’s care. Today, I want to take you behind the scenes at EZ THAI and show you exactly how we make crispy, non-greasy Thai spring rolls — and the two secrets that most people get wrong.

Why Do Spring Rolls Turn Greasy?

If you’ve ever made spring rolls at home and wondered why they turn greasy, develop dark spots, or become soggy instead of crispy — the issue is usually moisture and trapped air inside the roll. Most people think it’s the oil. But it’s not. It’s what’s happening inside the filling.

Ingredients for Crispy, Non-Greasy Thai Spring Rolls

Fresh Vegetables:

  • 1 medium head green cabbage, thinly sliced

  • 2–3 carrots, peeled into thin strips

  • 1/2 cup sweet corn (optional)

  • 1/2 cup shredded taro (optional)

Seasoning: * 1–2 teaspoons sesame oil

  • 1–2 tablespoons Golden Mountain seasoning sauce

  • 1/2 teaspoon black pepper

  • A pinch of salt

Wrapping & Frying: * Spring roll wrappers

  • Vegetable oil

  • Oil thermometer (recommended)

Secret #1: Remove the Moisture

After mixing cabbage and carrots with seasoning, place something heavy on top (a gallon of water works well) and press for 15–30 minutes. You’ll be surprised how much water comes out. Removing excess moisture prevents dark spots, soggy filling, and greasy spring rolls. Moisture is the enemy of crispiness.

Secret #2: Wrap It Tight

When rolling your spring rolls, ensure there are no air pockets inside. Loose wrapping allows oil to enter during frying, making the rolls greasy. A tight wrap keeps oil out and keeps the texture light and crispy.

Perfect Frying Temperature

Heat oil to 325°F and fry for 3–5 minutes until golden brown. If oil is too hot, the wrapper burns. If too cool, it absorbs oil. Proper temperature control ensures crispy, restaurant-quality spring rolls.

Small details create big results. Fresh vegetables, moisture control, tight wrapping, and correct oil temperature are the real secrets behind our 13,000+ spring rolls per year.

If you try this recipe at home, visit www.ezthairestaurant.net and click “Contact Us.” I will personally share your message with my mama.

— Pat Benjasakul EZ THAI Restaurant Fast. Fresh. Flavorful.

special gift from Pat Benjasakul and my 70-year-old mama at EZ THAI Restaurant.

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