Thai fresh spring rolls with a legit Thai peanut sauce are so refreshing, and the perfect gluten-free appetizer to bring to any event!
- 2 cups thinly chopped red, yellow and orange peppers
- 1 cup chopped purple cabbage
- 1 cup fresh herbs of choice, we like a mix of mint, cilantro, and Thai basil
- 10 leaves of baby bib lettuce
- 20 cooked, deveined, tail-off shrimp of choice (optional)
- 1 serving of rice vermicelli noodles (optional)
- 10 rice paper wrappers
- Legit Thai peanut sauce
- Soak the front and back of rice paper in warm water, each side for about 5 seconds until softened some, but still firm.
- Lay the rice paper on a plastic cutting board or ceramic plate. (The rice paper sticks more to wooden cutting boards, so I usually avoid using those when making the fresh spring rolls).
- Lay a few of each ingredient on the rice paper towards the bottom third of it. I start with putting down two shrimp (if using) and put everything else on top of the shrimp. With each ingredient, start with a smaller amount than you’d expect, so you can gauge if you need more or not. If you add too much it will be hard to roll it and become an explosion of veggies, which isn’t bad, but not what you are aiming for.
- Roll up the spring roll like rolling a burrito. Start with rolling up the middle part first, and then folding in the sides, rolling up as tightly as possible.
- Once it’s rolled up, you can either cut it in half with a serrated knife, or leave it as is, your preference.
- Make the legit Thai peanut sauce.
- Serve with the sauce! Enjoy!!
If you are bringing these to a party, make sure you place them apart on whatever serving dish you are using because they will stick together. You can also wrap them in plastic wrap individually if you want to avoid them sticking together before arriving at an event.
- Category: Spring Rolls
- Cuisine: Thai
Keywords: thai fresh spring rolls, thai spring rolls, fresh spring rolls, spring rolls, thai peanut sauce, peanut sauce, thai food