You may also know them as Thai spring rolls, or salad rolls. This recipe was originally inspired by the Garden Vegetable Rolls I used to buy in the prepared section of my local grocery store, back when we lived in California. They’re delicious, but expensive, so I figured I needed to learn how to make them at home. And it’s so easy once you get the hang of it!
Ingredients You’ll Need
What is normally in a spring roll?
Shredded carrots Avocado Sliced cucumber Shredded cabbage Bell peppers Fresh cilantro or basil Sliced mango (highly recommend when it’s in season!) Rice paper (use white or brown rice sheets)
What’s the difference between spring rolls and egg rolls? The wrappers for spring rolls are typically egg-free and vegan, made with only rice and water. Egg rolls are usually fried, while spring rolls aren’t always. I prefer this fresh version, because it really does feel like I’m eating a salad wrap, without a heavy tortilla. And the peanut dipping sauce takes the flavor over the top!
How to Make Them
Once the rolls are finished, slice them in half with a sharp knife, and serve them with the peanut dipping sauce. The combination is hard to resist!
Tips for Wrapping Spring Rolls
Don’t try to batch it. Be sure to wet only one spring roll wrapper at a time. If you try to get more than one sheet wet at once, it might get too soggy and break before you have the chance to add all the veggies and roll it up. Leave space on the sides. The amount of filling you add will determine the size of your spring rolls, so be sure to leave at least 1 inch on each side of the veggies, so you’ll be able to roll them up like a burrito. Try piling the veggies towards the lower third of the wrapper, so you’ll have plenty of rice paper at the top to seal the wraps as you roll. Don’t over-fill. I recommend starting will less veggie fillings than you think you might need. Start with a piece of romaine lettuce, then add a pinch of shredded cabbage and carrots, followed by thinly sliced avocado, cucumbers, red bell peppers, and cilantro. It will pile up quickly, so that’s why starting small is a good idea. Move quickly. You don’t have to wait for rice paper to soften up after getting it wet. By the time you add all of the veggie fillings, it should be very pliable and easy to roll up, so feel free to get started right away with the next step.
If you have leftover peanut sauce, be sure to try it on my Crunchy Thai Salad or over Peanut Noodles, for even more of the flavor you love.
If you try these Spring Rolls, please leave a comment below letting me know you like them! I hope you’ll love them as much as I do.
