Thai Fresh Roll Recipe (with Vegetarian Option)

Learn how to make Thai fresh spring rolls! This easy Thai recipe is quick to put together, and can also be made vegetarian (see recipe instructions). Makes a great finger food for parties and potlucks, or serve Thai fresh rolls as an appetizer or part of a main course (perfect with a Thai salad!). Fresh Rolls also make for great "munchies" in front of the TV. Fresh rolls are also a terrific snack for any time of the day - or night! As a bonus, they're very healthy - low in both calories and fat. ENJOY!

Prep Time: 40 minutes

Cook Time: 2 minutes

Ingredients:

• 1 pkg. small, round rice wrappers (dried)
• 1 ½ cups rice vermicelli noodles, cooked, run through with cold water, and drained
• 3/4 cup cooked shrimp (fresh, frozen, or canned), OR 3/4 cup baked or fried tofu, diced
• 1 cup bean sprouts
• ½ cup fresh Thai holy or sweet basil, roughly chopped
• ½ cup fresh coriander, roughly chopped
• ¼ cup shredded carrot
• 3 spring onions, finely sliced
• 1 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 vegetarian fish sauce (available at Vietnamese food stores)
• 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 chilli, finely sliced (and de-seeded if you want a milder sauce)

Preparation:

For a step-by-step version of this recipe (with rolling instructions), see my: Easy Fresh Rolls Recipe, Step by Step!

For a simple Thai Peanut Dipping Sauce, see my: Easy Thai Peanut Sauce Recipe.

Optional:

To make the tamarind dipping sauce, simply mix all dipping sauce ingredients together in a saucepan and heat.

When near boiling, reduce heat to low, stirring until sauce thickens.

Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chillies as desired.

Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cold rolls)

1. Toss all roll ingredients together in a bowl, except rice wrappers.
2. Fill a large bowl with hot water (but not too hot, as you’ll be dipping your fingers in it).
3. Start by submerging one wrapper into the water. It should soften after 30 seconds.
4. Remove and place on a clean surface.
5. Add another wrapper to the hot water as you fill and roll the first one.
6. Place a heaping tablespoon of roll ingredients toward the bottom of the wrap. Spread out the ingredients horizontally (in the shape of the roll).
7. 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, wet it with a little water and press (like sealing an envelope).For more detailed rolling instructions (with pictures), see How to Make Thai Fresh Rolls.

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!)

8. 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!

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