Thai Fresh Spring Rolls
Delicate rice paper rolls filled with crisp vegetables, fresh herbs, and tender vermicelli noodles. Served with a tangy-sweet peanut dipping sauce that takes just two minutes to whisk together.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 7g
Ingredients
- 8 sheets rice paper wrappers (8-inch diameter)
- 1 whole cucumber
- ½ cup fresh mint and cilantro, leaves separated
- 2 ounces rice vermicelli noodles, dried
- 3 tablespoons peanut butter
- 1 whole lime
Instructions
- 1
Bring a pot of water to a boil over high heat, then add the rice vermicelli noodles and stir immediately so they don't stick together. Boil for 5 minutes until soft but still slightly chewy, then drain in a colander and set aside to cool.
- 2
Place the cucumber on a cutting board and slice it lengthwise into thin matchsticks about 1/8-inch thick and 2 inches long — like thin french fries. You should end up with about 20–24 sticks total.
- 3
Cut the lime in half, then squeeze one half into a small bowl. Add the peanut butter and 2 tablespoons of warm water, then whisk with a fork until smooth and pourable — it should look like thin peanut sauce.
- 4
Fill a shallow bowl or dinner plate with room-temperature water, then dip one rice paper sheet into the water for 2–3 seconds, rotating it to wet both sides. Lay it flat on a clean, damp cutting board.
- 5
Arrange about 4–5 noodles on the lower third of the rice paper in a thin horizontal line. Top with 3–4 cucumber sticks laid parallel, then add 3–4 mint and cilantro leaves scattered over the top.
- 6
Fold the bottom edge of the rice paper up and over the filling, then roll tightly away from you, like rolling a burrito — use even pressure so it holds together but doesn't tear. Tuck in the sides as you roll.
- 7
Place the rolled spring roll seam-side down on a serving plate. Repeat steps 4–6 with the remaining rice paper sheets and filling until you have 8 rolls.
- 8
Divide the peanut sauce between two small bowls and place one next to each diner. Serve the spring rolls at room temperature, dipping each bite into the sauce.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- shallow bowl or dinner plate
- small mixing bowl
- fork
- serving plate
- 2 small dipping bowls
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