Deconstructed Thai Spring Rolls

I love Thai food. My favorite appetizer are fresh spring rolls. They contain fresh vegetables and herbs wrapped in rice paper and served with peanut sauce and sometimes sweet chili sauce. At home I make a deconstructed version that is packed full of flavor. It’s fresh, healthful, and super delicious.
I use iceberg lettuce as the base because it has a nice crunch. I add shredded carrots, English cucumbers, scallions (green onions), cilantro, mung bean sprouts, fresh mint, and Thai basil. Be sure to get the Thai basil because it tastes completely different than regular basil. I didn’t have an avocado or bell peppers but I usually add those too. Pile on any veggies you love…the more the better.
I use rice noodle sticks as substitute for the rice paper. Cook the noodles according to the package. Place a big bed of noodles on plate and add the salad on top.
When I’m not is a rush, I will make homemade peanut sauce, but I’ve found this Trader Joe’s Asian Style Spicy Peanut Vinaigrette is a great replacement. I drizzle on the peanut dressing, sweet chili sauce, and a spoonful of the garlic chili sauce (I like it spicy) and top it with chopped peanuts. Enjoy!

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