Recipes|Featured Main
Thai Fresh Rolls
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Yield:8 rolls
Ingredients
- 8 rice paper rounds
- ½ head leaf lettuce
- 2 cups cooked and cooled rice noodles
- 16 mint leaves
- 16 Thai basil leaves
- ¼ cup thinly sliced red cabbage
- ½ cup grated carrot
- 1 ½ cups protein of choice: Sliced fried tofu, sliced BBQ pork or cooked shrimp, divided
- 1 cup dipping sauce of choice: Peanut sauce, sweet chili sauce, seasoned fish sauce (nuoc mam cham), plum sauce, hoisin sauce, etc.
- 8 rice paper rounds
- 0.5 head leaf lettuce
- 473.18ml cooked and cooled rice noodles
- 16 mint leaves
- 16 Thai basil leaves
- 59.15ml thinly sliced red cabbage
- 118.29ml grated carrot
- 354.88ml protein of choice: Sliced fried tofu, sliced BBQ pork or cooked shrimp, divided
- 236.59ml dipping sauce of choice: Peanut sauce, sweet chili sauce, seasoned fish sauce (nuoc mam cham), plum sauce, hoisin sauce, etc.
Bright, fresh flavors make this a tasty and healthy appetizer, lunch or snack. Once you get the hang of rolling them you’ll be a pro!
Preparation
STEP 1
In a bowl of room-temperature water, soak one rice paper round for 5 seconds. Lay sheet on flat work surface.
STEP 2
Place one palm-size lettuce leaf on the bottom half of the rice sheet. Top lettuce with about 1/4 cup rice noodles, then 2 mint leaves, 2 basil leaves, 2 teaspoons each of shaved cabbage and grated carrots. Place a portion of protein on top and press down lightly.
STEP 3
Roll bottom (the portion closest to you) over to form a tight partial cylinder. Fold right and left sides of rice paper toward the center. Keeping the roll tight without ripping the wrapper, complete the rolling and set aside.
STEP 4
Repeat with remaining ingredients. Cover finished rolls with damp paper towels as you continue to make more.
STEP 5
Serve with your favorite dipping sauce. These are best eaten the day they are made.