Thai Spring Rolls (3) Recipe
Crispy spring rolls filled with vegetables. Lettuce, basil, cilantro, bean sprouts, and a sweet-hot dipping sauce provided for wrapping.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Filling
Method
Assembly and Serving
- 1
Prepare the Filling
In a large bowl, combine shredded lettuce, basil, cilantro, bean sprouts, carrot, cucumber, and red bell pepper. Toss gently to mix.
- 2
Soak Rice Paper Wrappers
Fill a shallow dish with warm water. Dip each rice paper wrapper in the water for about 5 seconds until soft but not too mushy.
- 3
Assemble Spring Rolls
Lay the softened rice paper on a clean flat surface. Place a small amount of the filling mixture in the center. Fold the sides over the filling, then roll from the bottom to the top to form a tight roll. Repeat with remaining wrappers and filling.
- 4
Prepare Dipping Sauce
Serve with a sweet-hot dipping sauce made from equal parts soy sauce and sweet chili sauce, mixed with a squeeze of lime juice and chopped peanuts (optional).
- 5
Serve
Arrange the spring rolls on a platter and serve with the dipping sauce on the side.
