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.
I’ve managed to recreate both a stellar pad Thai and a creamy, sweet sticky rice recipe at home, but never had I mastered Spice and Rice’s always refreshing spring rolls.
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.
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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.
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Hi Kelly …these are ABSOLUTELY the tastiest things I’ve ever had… I could drink the peanut sauce. I actually have made these with well seasoned boneless chicken thighs with an honey orange ginger sauce! WOW
YESSSS! I’m so thrilled you enjoyed the recipe, Lindsay!
Peanut sauce is very tasty. Used my own spring roll ingredients and shared with neighbors. They loved it.
I’m so glad you enjoyed the peanut sauce recipe, MJC!
1 question if I don’t have a food processor…could I just stir it really fast?
A blender would work great!
The best Thai peanut sauce ever!!!
Woohoo! I’m so glad you enjoyed the recipe!
I just made these for our Christmas day starter – my French mother in law was very impressed and thought they were excellent (high praise indeed!). They were truly delicious and a nice fresh alternative to often heavy Christmas cuisine. I ended up making them with 2 of the rice pancakes, as I was finding that when using just 1, they split very easily (maybe I need more practice!). The peanut sauce was spot on & sooooo easy in the blender. I will definitely be making these again – thanks so much – and Merry Christmas from the south of France!
I’m so thrilled you enjoyed the recipe, Sonya! Merry Christmas!
My husband wanted to try these, especially the peanut sauce! I made them and used his favorite “crunchy” peanut butter in the sauce, and we had to have them the next night with calamari! They are a big hit and we’ll be enjoying them for many a night. Thank you for your receipes.
I’m so happy to read this, Pat and Mike! I’m thrilled you and your husband enjoyed the recipe!
Can the peanut sauce be made with “regular” peanut butter, as opposed to “natural” peanut butter?
Nutrition info please?
Hi Amie – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Difficult to work with the rice paper but worth the effort!
The peanut butter sauce is the best I’ve ever made!
It takes practice, but you’ll get it, Donna! I’m so thrilled you enjoyed the recipe!
I’ve made this recipe multiple times for dinner parties. The sauce literally has people licking their sauce bowls at the end of the meal each and every time. Thank you for sharing this amazing recipe!!
I’m so thrilled you’ve been enjoying the recipe!
How long in advance can you make spring rolls
I’d say up to 24 hours!
I haven’t made these, but I’ve made fresh rolls more times than I could count. They will dry out, you can prevent this by wrapping individual rolls tightly in plastic wrap and keep in fridge one or two days. I also wrap them if I make in advance and send in my or hubby’s lunch. Another option if you like to meal prep is to make sauce and chop everything and keep in Tupperware, then assemble the rolls each time you’re ready to eat them over the next few days. :).
These were like taking a bit of spring. So fresh and delicious.
Yessss! I’m so thrilled you enjoyed the recipe, Victoria!
A very simple and delicious recipe
I’m so glad you enjoyed the recipe, Paulo!