Wrap up a refreshing takeout-fakeout recipe for Thai Spring Rolls with Peanut Sauce.
We all have that one restaurant (or perhaps more than one) that’s been our go-to for ages. Our culinary Cheers of choice. Where everybody might not know your name, but they sure as heck know your order.
That place for me is a hole-in-the-wall Thai restaurant called Spice and Rice in my hometown of La Jolla, California.
While I’ve had the opportunity to enjoy Thai food cooked by some of the greatest chefs in the business, Spice and Rice does it all the best, from pad Thai perfection all the way through the greatest coconut sticky rice with mango.
These Thai spring rolls are loaded with fresh veggies and herbs and can be made with your choice of shrimp, chicken, tofu or entirely veggies (hearty fillers like rice noodles are an option, too!).
But what are spring rolls without peanut sauce? This homemade version is creamy, sweet, savory and a touch sour, making it the ultimate partner for this no-cook appetizer, snack or lightened-up main.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
For the spring rolls:
- 8 (8-inch diameter) sheets rice paper
- 16 small shrimp, cleaned and cooked
- 2 cups micro greens or baby arugula
- 1 cup cilantro sprigs
- 1/2 cup mint leaves, roughly chopped
- 1 red bell pepper, cut into 2-inch strips
- 4 scallions, sliced
- 1 English cucumber, cut into 2-inch strips
For the peanut sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup unsweetened coconut milk
- 2 cloves garlic, roughly chopped
- 1 (1-inch) piece ginger, peeled and grated
- 1 Tablespoon soy sauce
- 1/4 cup fresh lime juice
- 2 teaspoons fish sauce (optional)
- 2 Tablespoons brown sugar
Make the spring rolls:
- Fill a large sauté pan halfway with water. Bring it to a gentle simmer then turn off the heat.
- Dip each sheet of rice paper into the warm water, rotating it around until it is pliable but not too soft. Place the rice paper on a clean work surface then add a portion of the shrimp, micro greens, cilantro, mint, bell pepper, scallions and cucumbers on the bottom third of the rice paper.
- Starting at the bottom, tightly roll the rice paper up over the fillings then continue rolling as you tuck in the sides (similar to a burrito). Repeat the filling and rolling process with the remaining sheets of rice paper.
Make the peanut sauce:
- Combine all of the ingredients in a food processor and process until combined. If the mixture is too thick, add room-temperature water, 1 Tablespoon at a time, until it has a pourable consistency.
- Serve the spring rolls with peanut sauce for dipping.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.