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Ingredients

• SERVES 4-6 as an appetizer
• 1 pkg. small, round rice wrappers (dried)
• 1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained
• 3/4 to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks
• 1-2 cups bean sprouts
• ½ cup fresh Thai basil or sweet basil, roughly chopped
• ½ cup fresh coriander, roughly chopped
• ¼ cup shredded carrot
• 3-4 spring onions, cut into matchstick pieces
• 2 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. rice vinegar
• 1 Tbsp. fish sauce (available at Asian foods stores) OR another Tbsp. soy sauce if vegetarian
• 1 tsp. brown sugar
• Optional: TAMARIND DIPPING SAUCE:
• ½ cup water
• ½ tsp. tamarind paste
• 2 tsp. sugar
• 1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. fish sauce OR vegetarian fish sauce (see above)
• 1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
• 1 clove garlic, minced
• 1 green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne pepper

Description

This Fresh Spring Rolls Recipe Is Easy To Put Together, And Can Also Be Made Vegetarian (see Instructions). Makes A Great Finger Food For Parties And Potlucks, Or Serve Thai Fresh Rolls As An Appetizer Or Part Of A Main Course (perfect With A Thai Salad!

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