Thai Spring Rolls
- Total Time
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 sauce2 Tbsp
rice vinegar2 tsp, seasoned
chili sauce1 tsp, or chili garlic sauce
dark sesame oil½ tsp, Asian
packaged rice noodles1 oz, thin variety
uncooked carrot(s)1 small, shredded
lettuce1 leaf/leaves, large, shredded
uncooked scallion(s)1 medium, thinly sliced
cilantro1 Tbsp, fresh, chopped
rice paper wrappers4 item(s), 6-inch
- Wisk together the soy sauce, vinegar, honey, chili garlic sauce, and sesame oil in a large bowl; set aside.
- 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.
- 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.