# Thai Spring Rolls

## Description
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.

## Quick Facts
- Calories: 185 per serving
- Prep Time: 30 minutes
- Cook Time: Not specified minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: easy
- Cuisine: Thai
- Health Score: 8.2/10

## Nutrition Per Serving
- Calories: 185
- Protein: 4g
- Carbohydrates: 39g
- Fat: 3g
- Fiber: 3g
- Sugar: 8g
- Sodium: 420mg

## Dietary Information
This recipe is: Vegan, Vegetarian, Dairy-Free

## Ingredients (4 servings)
- 12 sheets rice paper wrappers (22cm diameter)
- 100 grams glass noodles (soaked in hot water for 10 minutes)
- 2 medium carrots (julienned)
- 1 large cucumber (julienned, seeds removed)
- 1 medium red bell pepper (thinly sliced)
- 12 leaves lettuce leaves (butter or romaine)
- 1 cup fresh mint (leaves only)
- 1 cup fresh cilantro (leaves and tender stems)
- 0.5 cup Thai basil (leaves only)
- 3 tablespoons tamarind paste (for sauce)
- 2 tablespoons palm sugar (or brown sugar)
- 2 tablespoons soy sauce (for sauce)
- 2 tablespoons lime juice (freshly squeezed)
- 3 tablespoons crushed peanuts (for garnish)

## Instructions
1. 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.
2. 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.
3. Prepare all vegetables by julienning carrots and cucumber, slicing bell pepper thinly, and washing all herbs. Pat everything dry with paper towels.
4. 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.
5. 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.
6. 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.
7. Repeat with remaining wrappers and filling. Cut each roll diagonally in half, arrange on serving plate, and garnish sauce with crushed peanuts.

## Allergen Information
Contains: peanuts, soy, gluten

## Tags
fresh, no-cook, healthy, vegan, gluten-free, summer, appetizer, street-food

## Source
Recipe by: CalorieGram AI

## Machine-Readable Data

### Recipe Metadata
```json
{
  "id": "849d5c8e-030b-47d5-8a44-9262442eb98c",
  "youtube_id": null,
  "title": "Thai Spring Rolls",
  "cuisine_type": "Thai",
  "meal_type": [
    "snack"
  ],
  "difficulty_level": "easy",
  "servings": 4,
  "prep_time_minutes": 30,
  "cook_time_minutes": null,
  "total_time_minutes": 30,
  "health_score": 8.2,
  "created_at": "2025-06-24T06:57:33.000Z",
  "updated_at": "2025-06-24T06:57:33.000Z"
}
```

### Ingredients Data
```json
{
  "servings": 4,
  "ingredients": [
    {
      "name": "rice paper wrappers",
      "amount": 12,
      "unit": "sheets",
      "notes": "22cm diameter"
    },
    {
      "name": "glass noodles",
      "amount": 100,
      "unit": "grams",
      "notes": "soaked in hot water for 10 minutes"
    },
    {
      "name": "carrots",
      "amount": 2,
      "unit": "medium",
      "notes": "julienned"
    },
    {
      "name": "cucumber",
      "amount": 1,
      "unit": "large",
      "notes": "julienned, seeds removed"
    },
    {
      "name": "red bell pepper",
      "amount": 1,
      "unit": "medium",
      "notes": "thinly sliced"
    },
    {
      "name": "lettuce leaves",
      "amount": 12,
      "unit": "leaves",
      "notes": "butter or romaine"
    },
    {
      "name": "fresh mint",
      "amount": 1,
      "unit": "cup",
      "notes": "leaves only"
    },
    {
      "name": "fresh cilantro",
      "amount": 1,
      "unit": "cup",
      "notes": "leaves and tender stems"
    },
    {
      "name": "Thai basil",
      "amount": 0.5,
      "unit": "cup",
      "notes": "leaves only"
    },
    {
      "name": "tamarind paste",
      "amount": 3,
      "unit": "tablespoons",
      "notes": "for sauce"
    },
    {
      "name": "palm sugar",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "or brown sugar"
    },
    {
      "name": "soy sauce",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "for sauce"
    },
    {
      "name": "lime juice",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "freshly squeezed"
    },
    {
      "name": "crushed peanuts",
      "amount": 3,
      "unit": "tablespoons",
      "notes": "for garnish"
    }
  ]
}
```

### Nutrition Data (per serving)
```json
{
  "calories": 185,
  "macros": {
    "protein_g": 4,
    "carbs_g": 39,
    "fat_g": 3,
    "fiber_g": 3,
    "sugar_g": 8,
    "sodium_mg": 420
  },
  "dietary_tags": {
    "vegan": true,
    "vegetarian": true,
    "gluten_free": false,
    "dairy_free": true,
    "nut_free": false
  }
}
```

---
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