Description
Experience the delightful crunch and vibrant flavors of Traditional Thai Spring Rolls. These fresh, crispy rolls are packed with colorful vegetables, aromatic herbs, and your choice of shrimp or tofu, all wrapped in delicate rice paper. Perfect for gatherings or a cozy night in, these rolls are best enjoyed with a sweet chili dipping sauce that adds an exciting kick to every bite!
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup green cabbage, finely chopped
- 1 medium carrot, grated
- ½ cup fresh mint leaves, chopped
- ½ cup fresh cilantro leaves, chopped
- 8 oz shrimp (peeled and deveined) or 8 oz firm tofu (cubed)
- ¼ cup creamy peanut butter
- ¼ cup sweet chili sauce
Instructions
- Prepare your fillings: In a bowl, combine cabbage, grated carrot, mint, and cilantro.
- If using shrimp, boil until pink and opaque (about 3-4 minutes), or sauté tofu until golden brown. Allow to cool before combining with vegetable mixture.
- Soften rice paper wrappers by dipping each in warm water for about 10-15 seconds.
- Lay a softened wrapper on a clean surface. Place about two tablespoons of filling near one edge and fold tightly while tucking in the sides to create an envelope shape.
- For frying: Heat oil in a pan until shimmering. Fry rolls for approximately 3-4 minutes per side until golden and crisp. Alternatively, serve fresh with dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 spring rolls (100g)
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
Keywords: - Customize fillings: Swap shrimp for chicken or add more veggies like bell peppers or bean sprouts. - Make-ahead option: Assemble rolls without frying and store them layered with parchment paper to prevent sticking.