Delish Thai Spring Rolls
Fresh and crispy Thai spring rolls filled with colorful vegetables and herbs, served with a tangy peanut dipping sauce.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 pieces Rice paper wrappers
- 1.5 cups Shredded carrots
- 1 cup Thinly sliced red bell pepper
- 0.5 cup Fresh mint leaves Chopped
- 0.5 cup Fresh cilantro Chopped
- 1 cup Cooked shrimp Sliced in half lengthwise
- 0.75 cup Rice vermicelli noodles Cooked according to package instructions
Peanut Dipping Sauce
- 0.5 cup Peanut butter Smooth
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice Freshly squeezed
- 1 tablespoon Honey
- 1 clove Garlic Minced
- 0.25 teaspoon Crushed red pepper flakes Optional
- 2 tablespoons Warm water To thin sauce
Instructions
Preparation Steps
- Prepare the rice vermicelli noodles according to package directions, drain and set aside.
- Dip one rice paper wrapper into warm water for about 10 seconds until soft. Lay flat on a clean surface.
- Place a small handful of noodles, shredded carrots, bell pepper, herbs, and shrimp onto the bottom third of the wrapper.
- Fold the bottom edge over the filling, then fold sides inward and roll tightly to seal.
- Repeat with remaining wrappers and filling ingredients.
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, honey, garlic, red pepper flakes, and warm water until smooth.
- Serve the spring rolls with the peanut dipping sauce on the side.
Notes
These spring rolls are best enjoyed fresh but can be wrapped tightly and refrigerated for up to 4 hours before serving.