Thai
👍 Beginner Friendly
45 mineasy
ThaiAppetizer
Recipe Story
origins & traditionsThese authentic Thai spring rolls showcase the vibrant flavors of Southeast Asian cuisine in their most refreshing form. Delicate rice paper wraps encase a colorful medley of crisp lettuce, julienned carrots, cucumber ribbons, and vermicelli noodles, all brightened with fresh cilantro and basil. The accompanying peanut dipping sauce brings a rich, nutty sweetness with hints of lime and garlic that perfectly complements the fresh vegetables. Unlike fried spring rolls, these are served fresh and raw, making them a lighter yet equally satisfying appetizer. The key to perfect spring rolls lies in the rolling technique and keeping the rice paper at just the right moisture level. Popular throughout Thailand as a street food and restaurant appetizer, these rolls are naturally customizable and can be prepared ahead of time for entertaining.
Instructions
step by step0/9 done
Prepare the peanut sauce by whisking together 3 tablespoons peanut oil, 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 cloves minced garlic, 1 tablespoon honey, 1 teaspoon ginger, and 1 teaspoon sesame oil in a bowl. Set aside.
Cook the rice noodles according to package directions, drain, rinse with cold water, and set aside.
Prepare all vegetables: julienne the carrots, slice cucumber into thin strips, wash and dry lettuce leaves, and chop fresh cilantro and basil.
Fill a large shallow dish with warm water. Working with one rice paper wrapper at a time, submerge it in water for 10-15 seconds until just softened but not too wet.
Lay the softened rice paper on a clean, damp cutting board. Place a lettuce leaf in the center, leaving 2 inches on each side.
Layer a small portion of noodles, carrots, cucumber, cilantro, and basil on top of the lettuce.
Fold the bottom of the wrapper over the filling, then fold in both sides tightly, and roll up firmly but gently like a burrito.
Place seam-side down on a plate and cover with a damp towel. Repeat with remaining wrappers and filling.
Slice each roll diagonally in half if desired. Serve immediately with peanut dipping sauce.
Thai Spring Rolls with Peanut Dipping Sauce
4.7 (30)
Fresh Thai spring rolls filled with crisp vegetables, aromatic herbs, and rice noodles, served with a creamy peanut sauce. Light, refreshing, and perfect for any gathering or healthy snack.
medium
25 min
6 servings
Ingredients
0 of 13 checked
Filling
- 4 ounces noodles, cooked and cooled
- 2 pieces carrots, julienned
- 1 pieces cucumber, thinly sliced into strips
- 2 cups lettuce, leaves separated and washed
- 4 tablespoons cilantro, fresh, chopped
- 3 tablespoons basil, fresh leaves
Peanut Sauce
- 3 tablespoons peanut-oil
- 2 tablespoons soy-sauce
- 1 pieces lime, juiced
- 2 cloves garlic, minced
- 1 tablespoons honey
- 1 teaspoons ginger, fresh, grated
- 1 teaspoons sesame-oil
Chef Tips
expert advice•Keep rice paper wrappers slightly firm rather than too soft to prevent tearing during rolling.
•If wrappers become too sticky, lightly dampen your work surface with water.
•For variety, add cooked shrimp or tofu for protein.
•The rolls can be made 2-3 hours ahead; keep them covered with damp paper towels and plastic wrap to prevent drying.
•For a spicier sauce, add sriracha or chili paste.
•Fresh mint leaves can be substituted for basil.
•To make the rolling easier, practice with one or two rolls before assembling all of them.
•The key is not to overfill the wrappers.
•If rice papers tear, simply use a second wrapper as an outer layer.
