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Thai Spring Rolls

Fresh Thai Spring Rolls with Creamy Peanut Sauce Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 oz dried vermicelli rice noodles
  • 8 rice paper wrappers (22 cm)
  • 1 cup shredded lettuce
  • 1 medium carrot, julienned
  • 1 small cucumber, julienned or thinly sliced
  • ½ cup mixed fresh herb leaves (mint, cilantro, Thai basil)
  • 8 large cooked shrimp (peeled and deveined), halved lengthwise
  • ¼ cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp lime juice
  • 1 tsp soy sauce or tamari
  • 1 to 2 tbsp warm water
  • Optional: sriracha or chili garlic sauce

Method
 

  1. Soften the vermicelli noodles: place in a heatproof bowl, cover with boiling water, soak 5 minutes, then drain and rinse with cold water. Set aside.
  2. Prepare the vegetables: shred lettuce, julienne carrot and cucumber, pick herb leaves, and halve the shrimp. Arrange everything on a platter.
  3. Make the peanut sauce: whisk peanut butter, hoisin, lime juice, soy sauce, and 1 tbsp warm water until smooth, adding a little more water if needed. Adjust seasoning to taste.
  4. Roll the spring rolls: dip a rice paper in warm water for a few seconds until pliable, lay flat, layer fillings on the lower third, fold bottom over, tuck in sides, and roll tightly. Place seam-side down and cover with a damp towel. Serve immediately with the sauce.

Notes

If you want a little heat, stir sriracha or chili garlic sauce into the peanut sauce. For a party, you can roll these up to 2 hours ahead and keep them under a damp paper towel and plastic wrap so they stay soft.