🥢 Fresh spring rolls with peanut sauce
Fresh spring rolls are soft rice paper wrappers rolled around poached shrimp, thin rice vermicelli, crisp lettuce and fresh herbs such as mint and Thai basil. They are served cold, not fried, so they taste light, cool and herby, with a rich peanut dipping sauce adding sweetness and depth. They are a popular starter or snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 rice paper sheets
- 200 g cooked shrimp, halved lengthwise
- 80 g rice vermicelli, cooked and cooled
- 8 lettuce leaves
- Large handful mint, coriander and Thai basil
- 1 small carrot, cut into matchsticks
- 6 tbsp ready-made peanut sauce, thinned with warm water
Method
- Dip a rice paper sheet in warm water for a few seconds until pliable and lay it flat.
- Place lettuce, vermicelli, carrot and herbs on the lower third.
- Lay 3 shrimp halves above the filling, fold in the sides and roll up tightly.
- Repeat with the remaining sheets and serve with the peanut sauce.
How to make it lighter
- The sauce carries most of the calories: use 1 tbsp per two rolls.
- Use more lettuce and herbs and less vermicelli.
- Thin the peanut sauce with lime juice and water to make it go further.
History
Fresh rice paper rolls originated in Vietnam and are widely served in Thai restaurants, especially outside Asia, often under the name fresh or summer rolls.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →