Thai Spring Rolls Recipe

Thai spring rolls recipe - Dr. Axe

Total Time

15 minutes

Serves

6-8

Ingredients:

  • 16 pieces of rice paper
  • 2 cups cucumber
  • 2 cups shredded lettuce
  • 2 cups shredded carrots
  • 2 red bell peppers, seeded and sliced very thin
  • 1 cup mung bean sprouts
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 1 sm onion chopped
  • 2 tablespoons balsamic vinegar
  • sea salt to taste
  • warm water

Directions:

  1. Chop all vegetables and fresh herbs until uniform in size (¼" or smaller pieces).
  2. Mix in bowl with remaining spices and balsamic vinegar.
  3. Place warm water in a bowl. Soak rice paper in the water until soft.
  4. Lay rice paper on a flat surface.
  5. Place approximately ¼ cup of the mixture on one end of the rice paper.
  6. Begin Rolling, being careful to fold in sides as you progress.
  7. Cut in half and serve cold.

This recipe is different and fun to try! Thai Spring Rolls are loved by all and loaded with vegetables, vitamins and fiber! Try this as an appetizer!


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14 Comments

  1. Cat hill on

    Can these be made ahead and kept refrigerated for lunch at work or do they need to be made fresh? Wondering if they get smushy. I haven’t seen rice paper at any grocers here, figuring I would need to go to a specialty store, there are Asian food stores here but I haven’t been to one yet. The only spring rolls I’ve had were more like a tiny, slim egg roll in the frozen section at the grocery store here and I fried them in coconut oil. They were very crisp and delicious.

    I would like to take some for lunch at work. How long does it take for the rice paper to soften? Will I need a pan of water to soak? I’m thinking tiny shrimp would be awesome in these too

    Reply

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