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Thai Spring Rolls with Peanut Sauce

Wrap up a refreshing takeout-fakeout recipe for Thai Spring Rolls with Peanut Sauce.
5 from 11 votes
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 8 rolls

Ingredients  

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

Instructions 

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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