Pad Thai Spring Rolls

November 6, 2017


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 -http://www.mynutricounter.com/pad-thai-spring-rolls/

Nikki Brown

Serves: 4

Ingredients

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
In This Recipe

Directions

  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.

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