Thai Spring Rolls
6
Points®
Total time: 11 min • Prep: 11 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
For added color and crunch, toss in some finely shredded red cabbage, thinly sliced cucumber strips, watercress sprigs, or fresh mint leaves.
Ingredients
Less sodium soy sauce
2 Tbsp
Unseasoned rice vinegar
2 tsp, seasoned
Honey
2 tsp
Chili sauce
1 tsp, or chili garlic sauce
Dark sesame oil
½ tsp, Asian
Packaged rice noodles
1 oz, thin variety
Carrots
1 small, shredded
Lettuce
1 leaf/leaves, large, shredded
Scallions
1 medium, thinly sliced
Cilantro
1 Tbsp, fresh, chopped
Rice paper wrappers
4 item(s), 6-inch
Instructions
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.
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