Pad Thai Spring Rolls

By • December 1, 2010 • 12 Comments

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Author Notes: I like to make these spring rolls with shredded green papaya, but they weren't in season when I made the ones pictured. These can be made with rice noodle or the green papaya. It's lighter and easier to eat than the pan fried Pad Thai we're used to. The mint and cilantro keeps it light. Then there's the flavor combination of umami, sweet, tangy with the crunch of a carrots, cucumber and peanuts. - edamame2003edamame2003

Food52 Review: With crunchy lettuce, sweet rice noodles and creamy shrimp all wrapped up in a translucent wrapper, these spring rolls are really like a handheld bowl of pad thai. Be sure to pickle the cucumbers and carrots -- it only takes a second and is well worth the extra effort. Try these spring rolls with your favorite sweet or spicy Asian dipping sauce. - broccolirosebroccolirose

Makes 12 spring rolls

Pad Thai Sauce

  • 2 tablespoons tamarind juice
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons palm sugar

Spring Roll filling

  • 6 ounces rice stick noodle (Chantaboon, aka Pho noodles) OR 1/2 pound shredded green papaya
  • 1 tablespoon grape seed oil
  • 1 garlic clove, crushed
  • 12 medium-large shrimp (shell and tail off; split in half, lengthwise) OR firm tofu
  • 12 rice spring roll wrappers (8" in diameter)
  • 6 romaine lettuce leaves (separate from rib to make 12 leaves)
  • 1/4 cup cilantro, leaves only
  • 1/4 cup mint, leaves only
  • 1/2 cup carrots, cut in matchsticks
  • 1/2 cup persian or japanese cucumber, cut into matchsticks
  • 1/4 cup crushed peanut
  1. Make the Pad Thai sauce by stirring the ingredients together. If using noodles, soak the noodles in warm water for 15 minutes and drain. OPTIONAL: quick pickle the carrots and cucumber by dissolving 2 tablespoons of sugar with 3/8 cup rice vinegar. Let the carrots and cucumber soak until ready to use.
  2. Heat the oil and brown the garlic. Add the sauce and allow to bubble. Lower the hear to medium and add the papaya or noodles. Coat the noodles/papaya and remove from the pan.
  3. Quickly stir-fry or boil the shrimp until pink.
  4. Prepare a bowl of warm water to prepare the wrappers. Working with each wrapper individually, soak one until pliable.
  5. Place the wrapper on a flat surface and place the romaine leaf, noodle or papaya, shrimp (2 halves), cucumber (3 matchsticks), carrots (3 matchsticks), cilantro (4-5 leaves), mint (3-4 leaves) and sprinkle of peanut.
  6. To keep one end open, place the filling at the edge of the wrapper, a quarter of the way from the bottom. Fold the bottom over the filling, then fold the right end over and roll tightly to close.
  7. Serve with a dipping sauce of sweet chili (http://www.food52.com/recipes/6439_thai_sweet_chili_sauce), crushed peanuts and a squeeze of lime.
Jump to Comments (12)

Tags: gluten-free, light, Vegetarian

Comments (12) Questions (0)

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over 3 years ago VanessaS

I made these for dinner tonight - so delicious! I'll be making these again for sure.

Dsc_0048b

over 3 years ago healthierkitchen

Saved! My kids will love these.

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over 3 years ago Abeer Khan

Oh WOW! LOVE IT. Just my kinda food.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh my!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

I second that thought....OH MY!

Summer_2010_1048

over 3 years ago Midge

I was just at the Asian grocery store wishing I had an excuse to buy a beautiful papaya. Now I do!

Eda_takoyaki_cooking

almost 4 years ago edamame2003

I found the green papaya at the Asian store over the weekend and made these again with the papaya--delicious! Substitute 1 pound of shredded papaya with the noodle to make 6 spring rolls.

Bike2

almost 4 years ago Sagegreen

Shredded papaya. Aargersi, I would just have to join you.

Eda_takoyaki_cooking

almost 4 years ago edamame2003

the shredded papaya is delish. thanks sagegreen!

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I would be the bad guest who stood by this platter and ate them all and didn't share.

Eda_takoyaki_cooking

almost 4 years ago edamame2003

that's my kinda guest aargesi--thank you!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

And I'd be the one stuffing them into my purse.