Thai Spring Rolls

Crispy Thai spring rolls filled with fresh vegetables and noodles, perfect for a flavorful and light bite.

Ingredients

• 12 sheets Rice paper wrappers
• 100 grams Thin rice vermicelli noodles
• 1 medium Carrot
• 1 medium Cucumber
• 4 leaves Lettuce
• 1 bunch Fresh mint
• 1 bunch Thai basil
• 6 pieces Cooked shrimp (optional)
• 2 tablespoons Fish sauce
• 1 tablespoon Lime juice
• 1 teaspoon Palm sugar
• ½ piece Fresh chili (optional)

Directions

1. Cook the rice noodles according to package directions, drain and set aside.
2. Cut the carrot and cucumber into thin juliennes. Prepare the fresh herbs (mint, Thai basil) and lettuce leaves.
3. Make the dipping sauce by mixing fish sauce, fresh lime juice, palm sugar, and finely chopped Thai chili to taste.
4. Hydrate the rice paper wrappers one by one in warm water until pliable. Place them on a lightly dampened cutting board.
5. Arrange a bed of lettuce, followed by noodles, julienned vegetables, and the aromatic herbs.
6. If including protein (e.g., cooked shrimp), place it in a way that is visually appealing when rolling.
7. Fold the sides of the rice paper wrapper towards the center and roll from the bottom up, applying constant pressure for a compact roll.
8. Serve the fresh rolls with the Thai dipping sauce.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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