Spring Rolls - Spring Rolls Recipe


  • 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
  • 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


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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