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Fresh Spring Rolls

Fresh Spring Rolls this is a quick, easy to make and healthy. Rich of flavour, plus they're even better than you'd find at a restaurant.
Course Appetizer, Main Course, Side Dish
Cuisine Thai
Keyword Fresh Spring Rolls
Prep Time 20 minutes
Cook Time 5 minutes
Assembly time 15 minutes
Total Time 40 minutes
Servings 15
Calories 80kcal
Author Brittany

Ingredients

  • 1 package spring roll rice wrappers
  • 1 large carrot peeled and shredded or sliced into thin strips
  • 1 bunch fresh mint leaves
  • 1 large English cucumber peeled and thinly sliced
  • 1 bunch fresh basil leaves
  • 1 bunch fresh cilantro
  • 2 mangos peeled and sliced into thin strips
  • 1 lb small cooked shrimp deveined, tails removed (or substitute chicken)
  • 1 package vermicelli rice noodles

For the Peanut Sauce

  • ½ tsp spoon hoisin sauce
  • cup peanut butter smooth or crunchy
  • ½ tsp low-sodium soy sauce
  • ¾ cup sweet chili sauce

Instructions

  • Cook vermicelli-noodles in boiling-water, for a couple of minutes according to package directions. Then drain and rinse with cold-water.
  • Collect all of the ingredients together, such as chopped vegetables, cooked legumes and herbs.
  • Add approximately 1-inch of water into a large deep dish. Put one rice wrapper to the water and let soak for 10-15 minutes.
  • It'll soften up since you add the filling-ingredients, but should you let it soak for too long it can become too soft and will rip if you roll it up.
  • Layer 1-2 slices of every veggie, a couple of shrimp, a few leaves of every herb along with a pinch of noodles onto 1/3 of spring roll.
  • Fold the sides of the spring roll in over the ingredients. Then pull on the side nearest to you and above the ingredients, sealing everything together snugly, and rolling it up like a burrito.
  • For the peanut sauce: Add all ingredients in the blender or food processor then pulse till smooth.