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Fresh and vibrant Thai spring rolls filled with crisp vegetables, aromatic herbs, and glass noodles, served with a tangy tamarind dipping sauce. These no-cook rolls are a popular street food snack throughout Thailand, offering a refreshing burst of flavors and textures that perfectly balance sweet, sour, and savory elements.
Total Time
30 mins
Servings
4
Calories
185
Difficulty
easy
22cm diameter
soaked in hot water for 10 minutes
julienned
julienned, seeds removed
thinly sliced
butter or romaine
leaves only
leaves and tender stems
leaves only
for sauce
or brown sugar
for sauce
freshly squeezed
for garnish
Prepare the dipping sauce by mixing tamarind paste, palm sugar, soy sauce, and lime juice in a small bowl. Stir until sugar dissolves. Add 2 tablespoons of warm water if too thick. Set aside.
Soak glass noodles in hot water for 10 minutes until soft. Drain, rinse with cold water, and cut into 4-inch lengths using kitchen scissors.
Prepare all vegetables by julienning carrots and cucumber, slicing bell pepper thinly, and washing all herbs. Pat everything dry with paper towels.
Fill a large bowl with warm water. Dip one rice paper wrapper in water for 3-4 seconds until it begins to soften. Place on a clean, damp kitchen towel.
Place one lettuce leaf on the bottom third of the wrapper. Add a small handful of noodles, 3-4 carrot sticks, 3-4 cucumber sticks, a few bell pepper slices, and a mix of herbs on top.
Fold the bottom edge over the filling, tuck in the sides tightly, and roll firmly but gently to the top. Place seam-side down on a plate. Cover with damp paper towel.
Repeat with remaining wrappers and filling. Cut each roll diagonally in half, arrange on serving plate, and garnish sauce with crushed peanuts.
22cm diameter
soaked in hot water for 10 minutes
julienned
julienned, seeds removed
thinly sliced
butter or romaine
leaves only
leaves and tender stems
leaves only
for sauce
or brown sugar
for sauce
freshly squeezed
for garnish
Prepare the dipping sauce by mixing tamarind paste, palm sugar, soy sauce, and lime juice in a small bowl. Stir until sugar dissolves. Add 2 tablespoons of warm water if too thick. Set aside.
Soak glass noodles in hot water for 10 minutes until soft. Drain, rinse with cold water, and cut into 4-inch lengths using kitchen scissors.
Prepare all vegetables by julienning carrots and cucumber, slicing bell pepper thinly, and washing all herbs. Pat everything dry with paper towels.
Fill a large bowl with warm water. Dip one rice paper wrapper in water for 3-4 seconds until it begins to soften. Place on a clean, damp kitchen towel.
Place one lettuce leaf on the bottom third of the wrapper. Add a small handful of noodles, 3-4 carrot sticks, 3-4 cucumber sticks, a few bell pepper slices, and a mix of herbs on top.
Fold the bottom edge over the filling, tuck in the sides tightly, and roll firmly but gently to the top. Place seam-side down on a plate. Cover with damp paper towel.
Repeat with remaining wrappers and filling. Cut each roll diagonally in half, arrange on serving plate, and garnish sauce with crushed peanuts.
Per serving (4 servings)
Calories
185
Daily Value
9%
Dietary Information
Per serving (4 servings)
Calories
185
Daily Value
9%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.