Thai Spring Rolls
Fresh, vibrant, and bursting with flavor, these Thai Spring Rolls are a delightful appetizer or light meal that features an array of colorful vegetables, aromatic herbs, and succulent shrimp wrapped in delicate rice paper. Perfect for a quick and healthy snack, they are filled with julienned carrots, cucumbers, red bell peppers, and refreshing cilantro, mint, and Thai basil, all nestled alongside rice vermicelli for a satisfying bite. Served with a creamy, savory peanut dipping sauce made with soy sauce, hoisin, and lime juice, these rolls are as fun to make as they are to eat! Ideal for anyone seeking a gluten-free, wholesome recipe, these spring rolls are ready in just 35 minutes and great for sharing.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Cooked shrimp, halved lengthwise
- 100 grams Rice vermicelli noodles
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 1 cup Fresh cilantro leaves
- 1 cup Fresh mint leaves
- 1 cup Fresh Thai basil leaves
- 6 leaves Lettuce leaves, torn into small pieces
- 1 cup Peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Hoison sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Fresh lime juice
- 2 tablespoons Water (for dipping sauce)
- 1 bowl Warm water (for softening wrappers)
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water. Set aside.
Prepare all the vegetables, herbs, and shrimp, and set them up in small bowls for easy assembly.
In a small mixing bowl, whisk together peanut butter, soy sauce, hoisin sauce, sesame oil, lime juice, and water until smooth. Adjust seasoning as needed. Set the dipping sauce aside.
Fill a large shallow bowl with warm water. Submerge one rice paper wrapper at a time into the water for 10-15 seconds until softened but not too mushy.
Place the softened wrapper onto a clean, slightly damp surface, such as a cutting board or clean towel.
Place 2 halved shrimp pieces in the center of the wrapper, leaving about 2 inches on each side for folding.
Add a small bundle of rice vermicelli noodles, a few julienned carrots, cucumbers, and red bell pepper, followed by some cilantro, mint, and Thai basil leaves. Add a small piece of lettuce on top.
Fold the sides of the wrapper inward, then roll tightly from the bottom up to secure all the fillings inside the spring roll.
Repeat with the remaining wrappers and fillings until all the rolls are assembled.
Serve the spring rolls immediately with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.8 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 980 mg | 21% | |
*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.
