Description
Light and fresh Thai spring rolls filled with shrimp, herbs, and vegetables, served with a creamy peanut dipping sauce.
Ingredients
- 12 rice paper wrappers
- 3/4 cup rice vermicelli noodles, cooked and drained
- 1.5 cups shredded carrots
- 1 cup thinly sliced red bell pepper
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup cooked shrimp, sliced in half lengthwise
- 1/2 cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons warm water (more to thin to dipping consistency)
- Extra lime wedges (optional, for squeezing over rolls)
Instructions
- Prep the fillings: Shred carrots, thinly slice red bell pepper, chop mint and cilantro, and halve the shrimp.
- Cook and cool the vermicelli according to package directions; drain, rinse with cold water, and divide into 12 portions.
- Make the peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, garlic, and red pepper flakes; add warm water to reach dipping consistency.
- Set up your assembly station with warm water for softening wrappers and your filling bowls.
- Soften one rice paper wrapper in warm water for 6–10 seconds and lay it flat on a towel. Add fillings and roll tightly.
- Repeat until all rolls are made and serve immediately with peanut sauce and lime wedges.
Notes
For crispy rolls, consider using a quick crisping method. Keep fillings dry and avoid over-soaking the wrappers.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Thai