About this recipe

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Recipe highlight

Why you’ll love it

Crisp vegetables, soft noodles, fresh herbs, and peanut lime dip make these Thai spring rolls bright, elegant, and impossible to stop eating. 🥜

Ingredients

• Roll filling
• 🥬 8 rice paper sheets
• 🍜 120 g rice vermicelli, cooked (4.2 oz)
• 🥕 120 g carrot, julienned (1 cup / 4.2 oz)
• 🥒 150 g cucumber, thin strips (1 cup / 5.3 oz)
• 🥬 120 g lettuce leaves (4 cups / 4.2 oz)
• 🌿 20 g mint leaves (⅓ cup / 0.7 oz)
• 🌿 20 g cilantro leaves (⅓ cup / 0.7 oz)
• 🧅 40 g scallions, sliced (⅓ cup / 1.4 oz)
• Peanut lime dip
• 🥜 100 g peanut butter (⅓ cup / 3.5 oz) dairynuts
• 🍋 30 ml lime juice (2 tbsp / 1 fl oz)
• 🥣 20 ml soy sauce (1 tbsp + 1 tsp / 0.7 fl oz) glutensoy
• 🍬 15 g palm sugar or honey (1 tbsp / 0.5 oz)
• 💧 40 ml warm water (2 tbsp + 2 tsp / 1.35 fl oz)
• 🌶️ 5 g chili flakes or chili paste (1 tsp / 0.17 oz)

Preparation

• 1 Cook the noodles Prepare rice vermicelli according to package directions, then drain and cool completely. 🍜
• 2 Make the dip Mix peanut butter, lime juice, soy sauce, palm sugar, warm water, and chili until smooth and creamy. 🥜
• 3 Prep the filling Arrange carrot, cucumber, lettuce, herbs, scallions, and cooled noodles so everything is ready for rolling. 🥬
• 4 Soften the wrappers Dip one rice paper sheet into warm water for a few seconds until pliable but not too soft. 💧
• 5 Fill the rolls Place lettuce, noodles, vegetables, and herbs in the center of the wrapper. 🌿
• 6 Roll tightly Fold the sides inward and roll into a tight neat spring roll. 📦
• 7 Repeat the process Continue with the remaining wrappers and filling until all rolls are assembled. 🔄
• 8 Slice and serve Cut the rolls in half and serve immediately with peanut lime dip. 🍽️

Timing details

Nutrition

Estimated values per serving.

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