After my latest posts on Peanut Chicken Lettuce Wraps, Easy Dumplings, and Chicken or Veggie Stir Fries, I had such incredible feedback from so many of you about how much you appreciated having recipes that were not only easy but also full of Thai, Chinese, or other Asian inspired flavors. I’m with you!
Thai is one of my favorite types of food and when given a choice I always gravitate to my favorite Thai restaurant (shout out to my friends at Thai Sliders on 8th Avenue in New York City!). But many of you mentioned that you avoid Thai or other Asian flavored specialties because you are uncertain of the ingredients or to avoid the possibility of heartburn or other gastric upset. You’ve asked for more recipes with the Asian flavors you love, and I have a perfect answer!
Thai food is known for the fresh flavors and textures of its food. Vegetable dumplings are super simple and delicious. Once all the ingredients are prepped, the assembly is simple. This recipe is the foundation for you to make these spring rolls your own.
Be creative! You can’t go wrong. This is a perfect recipe to make with kids or, if you have friends over, let them create their own and just provide different ingredients. Everyone will love that these spring rolls are low in carbs, sugars, and sodium. Make these spring rolls as an easy lunch, simple appetizer, or a light dinner. Most grocery stores and supermarkets already have most of the ingredients pre-cut so feel free to take advantage of any convenience you find.
You can change them up by simply changing the ingredients: try shrimp, avocado, seasonal fruits, micro greens, chopped chicken, fish or pork, or different herbs–the possibilities are endless!
Vegetable Spring Rolls
Makes 8-10 spring rolls
- 1 package of vermicelli-style rice noodles or thin rice noodles
- 1 package rice roll wrappers
- 1 large carrot, peeled and cut into thin strips
- 1 cucumber, peeled and cut into thin strips
- 1 small head of red cabbage, shredded or cut into thin strips
- ½ cup chopped cilantro or parsley
- ½ cup chopped basil
- ½ cup chopped mint
- Optional: 1 mango, ½ pineapple cut into thin strips
- Cook rice noodles in boiling water according to package directions. Drain noodles after cooking and rinse with cold water. Set aside.
- Prepare all ingredients in advance. Mix the herbs together in one medium sized bowl.
- Fill a 9-inch pie plate with 1 to 2 inches of cold water. Place 1 rice wrapper in the water and soak for only 10 to 20 seconds. It should still be firm and not tear when handled when removing from the water.
- With the rice wrapper on a flat, nonstick surface (or a surface lined with wax paper or plastic wrap), layer 2 to 3 slices of each vegetable, shrimp or meat filling if using, small pinches of the herb mixture and a small pinch of the cooled rice noodles on 1/3 of the wrapper closest to you.
- Fold the sides of the spring roll in over the ingredients. Pull the side closest to you up and over the ingredients (it will now overlap the 2 folded sides). Roll the wrapper away from you to seal in the ingredients.
- Each roll can be wrapped individually to keep them fresh or use wax paper between them to prevent them from sticking. Store in an airtight container.
- Option: These spring rolls can be served hot too! Bring 2-3 inches of water to a boil in a wide pot or skillet. Using a wire or steam basket, steam 2 or 3 rolls at a time for 2 to 5 mins until the wrapper is translucent. Remove from heat and serve with Peanut Dipping Sauce or with Sweet Chili sauce.
Featured photo by Emily Webster