Thai Spring Rolls
Fresh, bright, and impossibly satisfying, these Thai spring rolls are perfect for a light meal or party snack, featuring a crunchy combination of vegetables and shrimp wrapped in rice paper, served with a creamy peanut-lime dipping sauce.
Ingredients
For the spring rolls
- 12 pieces rice paper wrappers
- 1.5 cups shredded carrots
- 1 cup thinly sliced red bell pepper
- 0.5 cup fresh mint leaves, chopped (tender stems removed)
- 0.5 cup fresh cilantro, chopped
- 1 cup cooked shrimp, sliced in half lengthwise (see note)
- 0.75 cup rice vermicelli noodles, cooked and drained
For the peanut dipping sauce
- 0.5 cup smooth peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey (sub maple syrup for vegan)
- 1 clove garlic, minced
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons warm water (to thin the sauce)
Instructions
Preparation
- Shred carrots and thinly slice red pepper. Chop mint and cilantro. Slice cooked shrimp in half lengthwise.
- Follow package directions for vermicelli, drain, and rinse under cold water. Shake off excess moisture.
Make the Peanut Sauce
- Whisk together peanut butter, soy sauce, lime juice, honey, garlic, and red pepper flakes. Add warm water a tablespoon at a time until you reach a smooth, dippable consistency. Taste and adjust salt, lime, or honey.
Assembly
- Fill a shallow bowl with warm water for softening rice papers. Lay a damp kitchen towel on the countertop. Arrange fillings within easy reach.
- Submerge one rice paper wrapper in warm water for 6–10 seconds until pliable but slightly firm. Lay it flat on the towel.
- Place a small handful of vermicelli across the lower third of the wrapper. Add 2–3 shrimp halves, a pinch of carrots, red pepper, mint, and cilantro. Don’t overfill.
- Fold the bottom over the filling, tuck the sides in, and roll upward to seal. Repeat with remaining wrappers.
- Serve immediately with peanut sauce.
Notes
Best served chilled or at room temperature. For storage, keep rolls in an airtight container lined with a damp paper towel. Best eaten within 24–48 hours.