Thai Fresh Spring Rolls
Delicate rice paper wraps filled with fresh herbs, crisp vegetables, and rice noodles. Served with a vibrant peanut dipping sauce for an authentic Thai appetizer.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
Ingredients
- 2 oz Rice vermicelli noodles
- 8 sheets Rice paper wrappers (8.5-inch diameter)
- ½ cup Fresh mint leaves
- ½ cup Fresh basil leaves
- 1 whole Cucumber
- 2 medium Carrots
- ½ cup Roasted peanuts
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Sriracha
- 3 tablespoons Water
Instructions
- 1
Bring a pot of water to a boil over high heat, about 5 minutes. Add the rice vermicelli noodles and cook until they are soft and translucent when you bite one, about 3 minutes.
- 2
Drain the noodles in a colander and rinse under cold water until completely cool, stirring gently with your fingers so they do not clump together.
- 3
Place the cooked noodles on a clean plate and set aside. They will be easier to handle when dry.
- 4
Slice the cucumber lengthwise into thin matchstick-sized pieces, about the thickness of a wooden stick, and place in a small bowl.
- 5
Peel the carrots with a vegetable peeler, then use the peeler or a knife to slice them lengthwise into thin strips the same thickness as the cucumber sticks, and add to the bowl.
- 6
Coarsely chop the roasted peanuts with a knife until they are the size of small peas — roughly the size of the head of a match.
- 7
Pour the soy sauce, lime juice, sriracha, and 3 tablespoons of water into a small bowl and stir vigorously until the sriracha is completely dissolved and the mixture is smooth and uniform in color.
- 8
Stir the chopped peanuts into the sauce until evenly distributed, then set the dipping sauce to the side of your workspace.
- 9
Fill a shallow bowl with warm (not hot) water. Hold one rice paper wrapper at an angle and dip it briefly into the water for 2 to 3 seconds until it becomes soft and pliable but still slightly firm.
- 10
Lay the softened rice paper on a clean, damp kitchen towel in front of you with the short edge closest to you.
- 11
Place a small handful of cooked rice noodles (about 2 tablespoons) in a horizontal line about 2 inches up from the edge of the rice paper closest to you.
- 12
Arrange 3 mint leaves, 3 basil leaves, 2 to 3 cucumber sticks, and 2 to 3 carrot sticks on top of the noodles in a single layer.
- 13
Fold the bottom edge of the rice paper up and over the filling, then fold the left and right sides inward like an envelope, creating a seal on all three sides.
- 14
Roll the filled bundle away from you, keeping the sides tucked in, until it forms a tight cylinder with a seam on the bottom. Stop rolling when the top edge of rice paper is visible.
- 15
Transfer the finished spring roll seam-side down to a serving plate and cover loosely with a damp kitchen towel to prevent the rolls from drying out.
- 16
Repeat the dipping, filling, folding, and rolling process with the remaining 7 rice paper wrappers and filling ingredients until you have 8 spring rolls.
- 17
Arrange all 8 spring rolls on a serving platter. Serve immediately with the peanut dipping sauce in a small bowl on the side of the plate.
Tools you’ll need
- Large pot
- Colander
- Vegetable peeler
- Cutting board
- Chef's knife
- Small mixing bowls (3)
- Shallow dipping bowl
- Spoon
- Clean kitchen towel
- Serving plate
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