Thai Spring Rolls with Peanut Sauce


Wrap up a refreshing takeout-fakeout recipe for Thai Spring Rolls with Peanut Sauce.

A wood serving plate containing Thai Spring Rolls with peanut sauce, limes and veggies around it

We all have that one restaurant (or perhaps more than one) that’s been our go-to for ages. Our culinary Cheers of choice. Where everybody might not know your name, but they sure as heck know your order.

That place for me is a hole-in-the-wall Thai restaurant called Spice and Rice in my hometown of La Jolla, California.

Rice paper sheets and small bowls containing micro greens, english cucumber with scallions, red bell pepper, cilantro and shrimp

While I’ve had the opportunity to enjoy Thai food cooked by some of the greatest chefs in the business, Spice and Rice does it all the best, from pad Thai perfection all the way through the greatest coconut sticky rice with mango.

I’ve managed to recreate both a stellar pad Thai and a creamy, sweet sticky rice recipe at home, but never had I mastered Spice and Rice’s always refreshing spring rolls.

A hand placing micro greens atop a rice paper sheet with a completed Thai spring roll next to it

These Thai spring rolls are loaded with fresh veggies and herbs and can be made with your choice of shrimp, chicken, tofu or entirely veggies (hearty fillers like rice noodles are an option, too!).

But what are spring rolls without peanut sauce? This homemade version is creamy, sweet, savory and a touch sour, making it the ultimate partner for this no-cook appetizer, snack or lightened-up main.

A wood serving plate containing Thai Spring Rolls with peanut sauce in a small bowl, limes and veggies around it

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Thai Spring Rolls with Peanut Sauce

For the spring rolls:

  • 8
    (8-inch diameter) sheets rice paper
  • 16
    small shrimp, cleaned and cooked
  • 2
    cups
    micro greens or baby arugula
  • 1
    cup
    cilantro sprigs
  • 1/2
    cup
    mint leaves, roughly chopped
  • 1
    red bell pepper, cut into 2-inch strips
  • 4
    scallions, sliced
  • 1
    English cucumber, cut into 2-inch strips

For the peanut sauce:

  • 1/2
    cup
    creamy peanut butter
  • 1/2
    cup
    unsweetened coconut milk
  • 2
    cloves garlic, roughly chopped
  • 1
    (1-inch) piece ginger, peeled and grated
  • 1
    Tablespoon
    soy sauce
  • 1/4
    cup
    fresh lime juice
  • 2
    teaspoons
    fish sauce (optional)
  • 2
    Tablespoons
    brown sugar

Make the spring rolls:

Fill a large sauté pan halfway with water. Bring it to a gentle simmer then turn off the heat.

Dip each sheet of rice paper into the warm water, rotating it around until it is pliable but not too soft. Place the rice paper on a clean work surface then add a portion of the shrimp, micro greens, cilantro, mint, bell pepper, scallions and cucumbers on the bottom third of the rice paper.

Starting at the bottom, tightly roll the rice paper up over the fillings then continue rolling as you tuck in the sides (similar to a burrito). Repeat the filling and rolling process with the remaining sheets of rice paper. 

Make the peanut sauce:

Combine all of the ingredients in a food processor and process until combined. If the mixture is too thick, add room-temperature water, 1 Tablespoon at a time, until it has a pourable consistency. 

Serve the spring rolls with peanut sauce for dipping.  

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Thai Spring Rolls with Peanut Sauce

Amount Per Serving

Calories 229
Calories from Fat 108

% Daily Value*

Total Fat 12g
18%

Saturated Fat 4g
20%

Cholesterol 31mg
10%

Sodium 409mg
17%

Potassium 318mg
9%

Total Carbohydrates 22g
7%

Dietary Fiber 2g
8%

Sugars 6g

Protein 10g
20%

Vitamin A
16.6%

Vitamin C
32.4%

Calcium
6.1%

Iron
11.2%

* Percent Daily Values are based on a 2000 calorie diet.

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