Pad Thai Spring Rolls
Contrary to what you make think, not all Spring Rolls are deep-fried. They can be served fresh as well, which is a lovely option for an appetizer or light meal this summer. It’s quite an extensive list of ingredients, but if you are a fan of Thai cooking, it’s likely you have most of them in your pantry or fridge already. The preparation is a simple whisk, toss, hydrate, roll. And our special touch? We added a peanut sauce to make a “Pad Thai” version, as well as some chillies. Stop, drop and roll – these babies are on fire!
Yield
4 servingsPrep
15 minCook
0 minReady
15 minIngredients
For the Pad Thai Sauce
30ml/1fl oz tamarind paste
30ml/1fl oz fish sauce
30ml/1fl oz lime juice
20g/0.66oz palm sugar
15g/0.5oz garlic, minced
7g/0.25oz cilantro/coriander, chopped
7g/0.25oz Thai chilli, chopped
20g/0.66oz roasted peanuts, chopped
For the Spring Rolls
4 pieces rice paper
100g/3.5oz carrots, julienne
200g/7oz cucumber, cored and cut julienne
100g/3.5oz onions, thinly sliced
Ingredients
For the Pad Thai Sauce
30ml/1fl oz tamarind paste
30ml/1fl oz fish sauce
30ml/1fl oz lime juice
20g/0.66oz palm sugar
15g/0.5oz garlic, minced
7g/0.25oz cilantro/coriander, chopped
7g/0.25oz Thai chilli, chopped
20g/0.66oz roasted peanuts, chopped
For the Spring Rolls
4 pieces rice paper
100g/3.5oz carrots, julienne
200g/7oz cucumber, cored and cut julienne
100g/3.5oz onions, thinly sliced
Directions
- Whisk all ingredients except for the rice sauce in a bowl.
- Toss the carrots, cucumber, and onions into the pad thai sauce.
- Hydrate each sheet of rice paper by dipping for a few seconds in water.
- Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
