Thai Vegetable Spring Rolls

These fresh Thai vegetable spring rolls are flavorful, nutritious and fun to make. Perfect for a healthy snack, appetizer or light meal.

20m

Prep Time

15m

Cook Time

Servings

Ingredients

12 rice paper wrappers

2 cups shredded cabbage

1 cup shredded carrots

1 cup sliced cucumber

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

1/4 cup chopped roasted peanuts

1 tablespoon soy sauce

1 tablespoon freshly squeezed lime juice

1 tablespoon rice vinegar

1 tablespoon honey

1 clove garlic, minced

2 tablespoons water

Instructions

Step 1

In a large bowl, mix together the cabbage, carrots, cucumber, cilantro, mint, basil, and peanuts.

Step 2

In a small bowl, whisk together the soy sauce, lime juice, rice vinegar, honey, garlic, and water. Pour the dressing over the vegetable mixture and toss gently to coat.

Step 3

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water and let it soak for about 10 seconds or until it starts to soften.

Step 4

Remove the wrapper from the water and place it on a clean, damp kitchen towel or on a plate. Place a few tablespoons of the vegetable mixture onto the wrapper, leaving about an inch of space at the top and bottom.

Step 5

Fold the sides of the wrapper over the filling and then roll it up tightly, tucking in the sides as you go. Repeat with the remaining wrappers and filling.

Step 6

Serve immediately with more soy sauce or sweet chili sauce for dipping, if desired.