Cooking Lucid
Thai Fresh Spring Rolls
Rice paper rolls stuffed with shrimp, herbs, rice noodles, and crisp vegetables. Light, fresh, and perfect with sweet chili dipping sauce.
Prep 25 min
Cook 5 min
Total 30 min
Serves 6
Ingredients
Step 1 — Fillings
- 12 rice paper rounds
- 12 cooked shrimp (halved lengthwise)
- 4 oz rice vermicelli (cooked)
- 1 cup lettuce (shredded)
- 1 cup bean sprouts
- 1 carrot (julienned)
- ½ cucumber (julienned)
- Fresh mint and basil leaves
Step 2 — Dipping sauce
- ¼ cup hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 tsp sriracha
- Warm water to thin
Instructions
- 1
Prep station
Set out all fillings in bowls. Fill a wide shallow dish with warm water for rice paper.
- 2
Roll
Dip one rice paper briefly in water until pliable. Lay on a board. Add lettuce, noodles, vegetables, herbs, and 2 shrimp halves. Roll tightly, tucking sides in.
- 3
Serve
Mix dipping sauce ingredients. Serve rolls immediately with sauce for dipping.
Nutrition per serving: 180 cal · 12g protein · 28g carbs · 3g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
