Thai Spring Rolls
Bright rice-paper rolls filled with fragrant herbs, tender shrimp, and crisp vegetables, served with a tangy peanut dipping sauce. Light, fresh, and balanced—great for a casual dinner or an impressive appetizer.
12 rice paper wrapper, 8-inch
12 oz shrimp, peeled and deveined
4 oz rice vermicelli
6 lettuce, butter or romaine leaves
1 cup carrot, julienned
1 cup cucumber, julienned, seeded
¼ bunch mint, leaves only
¼ bunch cilantro, leaves only
¼ bunch thai basil, leaves only
½ cup peanut butter, creamy
2 tbsp fish sauce
1 lime, juiced
1 tbsp brown sugar
1 tbsp rice vinegar
¼ cup warm water
1 clove garlic, minced
1 tsp chili paste, such as sambal oelek
1 tbsp vegetable oil
¼ tsp salt
¼ tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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