Quick and Tasty Thai Spring Rolls
These Thai spring rolls combine fresh veggies and shrimp wrapped in rice paper for a light, flavorful appetizer that's ready in under 30 minutes.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 sheets rice paper wrappers
- 1.5 cups shredded carrots
- 1 cup shredded cabbage
- 1 cup cooked shrimp, sliced in half medium size
- 0.5 cup fresh mint leaves roughly chopped
- 0.5 cup fresh cilantro leaves
- 4 tablespoons hoisin sauce
- 2 tablespoons peanut butter smooth
- 2 tablespoons water for dipping sauce
- 1 teaspoon sriracha sauce optional for dipping sauce
Instructions
Preparation Steps
- Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it softens.
- Lay the softened wrapper flat on a clean surface. Place a small handful of shredded carrots, cabbage, shrimp halves, mint, and cilantro in the center.
- Fold the sides of the wrapper over the filling, then roll tightly away from you to enclose the ingredients.
- Repeat with remaining wrappers and filling.
- To make the dipping sauce, whisk together hoisin sauce, peanut butter, water, and sriracha (if using) until smooth.
- Serve the spring rolls with the peanut hoisin dipping sauce.
Notes
For best results, serve spring rolls immediately to keep rice paper wrappers tender but not soggy.