Spring rolls are a great no-bake appetizer, side or light meal.
They’re healthy, easy to make and a fun way to get creative in the kitchen. You can get your friends, family or kids involved in preparing these delicious additions. Heck, you can even have a spring roll party and invite each person to bring their favorite ingredient. The sky is the limit.
Homemade Thai Peanut Sauce
Peanut butter, honey, lime juice and seasonings come together in this Thai Peanut Sauce. It’s perfect for dipping and drizzling, is made in less than 5 minutes and is tastier (or healthier) than store-bought peanut sauces.
You have the option to serve your peanut sauce as a dip OR drizzled on top of the filling, inside your rolls, prior to wrapping and sealing them.
- Purchase shredded carrots and cabbage, if possible.
- A julienne peeler can save a lot of time when slicing veggies into matchstick-size pieces.
- Chopping herbs? Herb shears will cut your time in half.
- Look for the spring roll wrappers online or in the international section.
- Don’t serve your spring rolls on paper plates, they’ll stick.
- If making your rolls more than a few hours ahead, line the bottom of an airtight container with a slightly damp paper towel. Place a second damp paper towel on top of the rolls. This helps prevent the rice paper from drying out and becoming hard.
- There are quantities listed below, but feel free to use more of an ingredient, less of another or substitute one entirely. Have fun with these sensational slices of heaven!
Spring rolls are a great no-bake appetizer, side or light meal. They’re healthy, easy to make and a fun way to get creative in the kitchen. You can get your friends, family or kids involved in preparing these delicious additions. The homemade Thai Peanut Sauce enhances the flavor, is perfect for dipping and drizzling, is made in less than 5 minutes and is tastier (and healthier) than store-bought peanut sauces.
- 1 pack rice paper spring roll wrappers (round)
- 1/2 pound large cooked shrimp (optional)
- 1 (5 ounce) bag baby spring lettuce
- 1 cup shredded carrots
- 1 large bell pepper, cut into strips
- 1 medium cucumber, thinly sliced
- 1 large avocado, peeled and sliced
- 1 cup finely shredded purple cabbage
- fresh chopped mint and basil
- 1 recipe Thai Peanut Sauce (For Dipping + Dressing) (recipe link above)
- Wash and thinly slice all ingredients except spring roll wrappers, shrimp and lettuce. Have your ingredients out and ready to fill spring rolls.
- Fill a large bowl or plate with warm water. Dip one spring roll skin into the hot water for 1 second to soften. Lay skin flat on a plate or clean countertop. Work quickly to fill skin so it does not stick to surface.
- In a row across the lower third of the spring roll skin, place 2-3 shrimp. Add remaining ingredients on top of shrimp to your liking. Go light on the mint and basil.
- Fold uncovered left and right sides inward (like a burrito), then tightly roll the wrapper, beginning at the end with the shrimp and other ingredients. Continue wrapping the roll until tightly sealed. Serve immediately or store in the fridge in an airtight container. Enjoy with peanut sauce!
Vegan-friendly: To make this meal vegan, substitute shrimp for tofu or simply use veggies. Eliminate peanut sauce.
We recommend organic ingredients when feasible.
- Serving Size: 6
Keywords: Spring Rolls, Thai Peanut Sauce