Fresh Thai Spring Rolls
Delight in the fresh, vibrant flavors of Thailand with these homemade Fresh Thai Spring Rolls, a stunning combination of crisp vegetables, tender shrimp, aromatic herbs, and delicate rice vermicelli noodles all wrapped in translucent rice paper. Perfectly light yet satisfying, these spring rolls are paired with a creamy, nutty peanut dipping sauce that’s infused with soy sauce, hoisin, and a bright splash of lime. Ready in just 35 minutes, this healthy appetizer or light meal is a feast for both the eyes and palate. Featuring fresh mint, cilantro, and Thai basil, these rolls are bursting with authentic Thai flavors and can be easily customized to suit vegan or gluten-free preferences. Whether served as an elegant starter or a refreshing snack, these spring rolls are guaranteed to impress at your next gathering!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Shrimp (cooked, deveined, halved lengthwise)
- 100 grams Rice vermicelli noodles
- 1 medium Carrot (julienned)
- 1 medium Cucumber (julienned, seeds removed)
- 1 medium Red bell pepper (julienned)
- 6 pieces Fresh lettuce leaves
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Fresh Thai basil leaves
- 2 tablespoons Soy sauce
- 0.25 cup Creamy peanut butter
- 1 tablespoon Hoison sauce
- 1 tablespoon Lime juice
- 1 teaspoon Sugar
- 3 tablespoons Hot water
- 2 tablespoons Chopped roasted peanuts
Instructions
Cook the rice vermicelli noodles according to package instructions. Drain, rinse with cold water to stop cooking, and set aside.
Prepare all vegetables by julienning the carrot, cucumber, and red bell pepper. Remove the seeds from the cucumber.
Wash and dry the fresh mint, cilantro, and Thai basil leaves. Set them aside with the lettuce leaves.
Prepare the dipping sauce by whisking together peanut butter, soy sauce, hoisin sauce, lime juice, sugar, and hot water. Stir until smooth and finish with chopped roasted peanuts for garnish.
Fill a large shallow dish or a skillet with warm water. Submerge one rice paper wrapper for 10-15 seconds until softened. Carefully remove it and place on a clean, damp kitchen towel or cutting board.
In the center of the rice paper, arrange a small amount of cooked noodles, halved shrimp, julienned vegetables, a lettuce leaf, and a few fresh herbs.
Fold the sides of the rice paper toward the center, then roll tightly from the bottom upwards. Repeat with the remaining wrappers and fillings.
Cut each spring roll in half (optional) and serve immediately with the peanut dipping sauce.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 475 mg | 21% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
