Prep Time: 40 minutes
Cook Time: 2 minutes
Total Time: 42 minutes
- SERVES 4-6 as an appetizer
- 1 pkg. small, round rice wrappers (dried)
- 1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained
- 3/4 to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks
- 1-2 cups bean sprouts
- ½ cup fresh Thai basil or sweet basil, roughly chopped
- ½ cup fresh coriander, roughly chopped
- ¼ cup shredded carrot
- 3-4 spring onions, cut into matchstick pieces
- 2 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
- 1 Tbsp. rice vinegar
- 1 Tbsp. fish sauce (available at Asian foods stores) OR another Tbsp. soy sauce if vegetarian
- 1 tsp. brown sugar
- Optional: TAMARIND DIPPING SAUCE:
- ½ cup water
- ½ tsp. tamarind paste
- 2 tsp. sugar
- 1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
- 1 Tbsp. fish sauce OR vegetarian fish sauce (see above)
- 1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
- 1 clove garlic, minced
- 1 green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne pepper
- Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.
- Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
- Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.
- Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
- Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
- Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper. To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).For more detailed rolling instructions (with pictures), see How to Make Thai Fresh Rolls.
- To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!
Optional Rolling Instructions - to create a "bouquet" of spring rolls (like those pictured): simply leave one side of the spring roll open as you roll. Place closed end in the bottom of a bowl. Fill the rest of the bowl with spring rolls, so that they are standing up. (It's best if your bowl has steep sides. Also, make sure it isn't too large, or it will take a lot of spring rolls to fill it!)
Other Dipping Sauces: Other dips that work for these rolls include: hoisin sauce, Easy Thai Peanut Dipping Sauce (recipe), Thai Sweet Chili Sauce (recipe), and Thai Chili Sauce 'Nam Prik Pao' (recipe).