Pad Thai Spring Rolls

By Nikki Brown
November 6, 2017
1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Contrary to what you make think, not all Spring Rolls are deep-fried. They can be served fresh as well, which is a lovely option for an appetizer or light meal this summer. It’s quite an extensive list of ingredients, but if you are a fan of Thai cooking, it’s likely you have most of them in your pantry or fridge already. The preparation is a simple whisk, toss, hydrate, roll. And our special touch? We added a peanut sauce to make a “Pad Thai” version, as well as some chillies. Stop, drop and roll – these babies are on fire!

The recipe can be found here -

Nikki Brown

Serves: 4

For the Pad Thai Sauce

  • 30 milliliters tamarind paste
  • 30 milliliters fish sauce
  • 30 milliliters lime juice
  • 20 grams palm sugar
  • 15 grams garlic, minced
  • 7 grams cilantro/coriander, chopped
  • 7 grams Thai chilli, chopped
  • 20 grams roasted peanuts, chopped

For the Spring Rolls

  • 4 pieces rice paper
  • 100 grams carrots, julienne
  • 200 grams cucumber, cored and cut julienne
  • 100 grams onions, thinly sliced
  1. Whisk all ingredients except for the rice sauce in a bowl.
  2. Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
  3. Hydrate each sheet of rice paper by dipping for a few seconds in water.
  4. Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.

More Great Recipes: