Description
Fresh and herb-forward Thai spring rolls filled with crunchy vegetables and shrimp, served with a homemade peanut dipping sauce.
Ingredients
- 12 rice paper wrappers (roughly 8–9 inches)
- 1.5 cups shredded carrots (about 3 medium 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, halved (or sub with cooked chicken, tofu, or sliced avocado)
- 3/4 cup rice vermicelli noodles, cooked and drained
- Peanut dipping sauce:
- 1/2 cup smooth peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey (or maple syrup for vegan)
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes (to taste)
- 2 tablespoons warm water, more if needed for thinning
Instructions
- Prep the fillings: Shred the carrots, slice the red pepper, chop the mint and cilantro, and halve the cooked shrimp. Arrange in bowls.
- Cook the vermicelli according to the package instructions, then drain and rinse under cold water. Fluff with a fork.
- Make the peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, garlic, and red pepper flakes. Thin with warm water as needed.
- Soften each rice paper wrapper in warm water for 6–10 seconds until pliable; place on a damp surface.
- Assemble the roll: Place vermicelli, carrots, red pepper, herbs, and shrimp on the lower third of the wrapper. Roll tightly and seal.
- Arrange rolls on a platter and serve with the peanut dipping sauce.
Notes
Keep assembled rolls in a damp paper towel-lined container for up to 24 hours. Make fillings and sauce ahead to save time.