Thai Rice Paper Rolls Recipe (Fresh Spring Rolls)
Easy Thai rice paper rolls with crisp vegetables, fresh herbs, and optional noodles. Flexible fillings, no cooking required, and perfect for warm days or light meals.
Equipment
- Cutting board & knife
- Small pot for boiling noodles
- Large bowl or pie dish for soaking rice paper
- Clean cutting board for rolling
- Clean towel or damp paper towels to prevent sticking
Ingredients
- 1 pack fresh rice paper
- rice vermicelli, optional, add to taste, cooked according to package
- 1 carrot, shredded
- 1 lettuce, finely chopped
- 4 green onions, sliced into 1-inch sized pieces
- cilantro, to taste
- mint, to taste
Instructions
- Slice all vegetables thinly and prepare your herbs and optional protein. Keep everything bite-sized and within reach for easy rolling.
- If using noodles, cook rice vermicelli according to package directions. Drain well and let cool completely. Toss with a little garlic oil or crispy fried garlic if desired.
- Fill a shallow dish with lukewarm water. Set up a rolling surface (like a cutting board) and arrange all fillings nearby.
- Dip one rice paper wrapper into the water for a few seconds, until just soft. Lay it flat on your board.
- Add fillings in the lower third of the wrapper: vegetables first, then noodles and herbs, plus shrimp, tofu, or chicken if using.
- Fold the bottom over the filling, fold in the sides, then roll upward gently but firmly like a burrito.
- Repeat with remaining wrappers. Keep finished rolls covered with a damp towel while working.
- Serve immediately with your favorite dipping sauce.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to customize with your favorite vegetables, protein, and fresh herbs.
Calories: 6kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 5mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg
