Thai Spring Rolls

Total Time
11 min
11 min
0 min
For added color and crunch, toss in some finely shredded red cabbage, thinly sliced cucumber strips, watercress sprigs, or fresh mint leaves.


low sodium soy sauce

2 Tbsp

rice vinegar

2 tsp, seasoned


2 tsp

chili sauce

1 tsp, or chili garlic sauce

dark sesame oil

½ tsp, Asian

packaged rice noodles

1 oz, thin variety

uncooked carrot(s)

1 small, shredded


1 leaf/leaves, large, shredded

uncooked scallion(s)

1 medium, thinly sliced


1 Tbsp, fresh, chopped

rice paper wrappers

4 item(s), 6-inch


  1. Wisk together the soy sauce, vinegar, honey, chili garlic sauce, and sesame oil in a large bowl; set aside.
  2. Place the rice noodles in another large bowl and add enough hot water to cover; let stand until the noodles soften, about 10 minutes. Drain; rinse under cold running water and drain again. Cut the noodles into 2-inch lengths and add to the soy mixture in the bowl. Add the carrot, lettuce, scallion, and cilantro to the bowl; toss to mix.
  3. To assemble the rolls, dip one rice-paper wrapper at a time in a bowl of warm water until softened, about 45 seconds; transfer to a clean kitchen towel. Place one-fourth of the noodle mixture in the center of each wrapper. Fold in two opposite sides, then roll up to enclose the filling. Cut each roll diagonally in half. Yields 2 rolls per serving.


And noodles are simply softened in warm water. Rice-paper wrappers are thin, semi-transparent disks. They are sold in large supermarkets and in Asian stores.

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