Thai Noodle Spring Rolls with Peanut Dipping Sauce

Light and refreshing spring rolls packed with rice noodles, colorful vegetables, fresh herbs, and your choice of shrimp or tofu. Served with a creamy and flavorful homemade peanut dipping sauce.

Prep Time

30 minutes

Total Time

45 minutes

Calories

455

Level

Medium

Yields

4 servings

Cost

£4.66

Season:

☀️ Summer

Meal Type:

Bread

Cuisine:

Asian•Thai

Main Ingredient:

Seafood•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

12wrappersRice Paper Wrappers(Spring roll wrappers, not egg roll wrappers)

£2.50

4ozRice Noodles(Thin rice vermicelli)

£1.00

1lbCooked Shrimp(Peeled and deveined, or substitute with tofu)

£8.00

1blockFirm Tofu(Pressed and cubed, for vegetarian option)

£2.20

1largeCarrot(Shredded or julienned)

£0.30

1mediumCucumber(Julienned, seeds removed)

£0.70

0.5mediumRed Bell Pepper(Julienned)

£0.50

0.3cupMint Leaves(Fresh, roughly chopped)

£0.60

0.3cupCilantro Leaves(Fresh, roughly chopped)

£0.60

0.3cupBasil Leaves(Fresh Thai basil preferred, roughly chopped)

£0.70

3stalksGreen Onions(Thinly sliced)

£0.50

0.3cupPeanut Butter(Creamy or crunchy)

£0.40

2tablespoonsSoy Sauce(Low sodium preferred)

£0.10

2tablespoonsRice Vinegar

£0.10

1tablespoonHoney or Maple Syrup(Adjust to taste)

£0.20

1tablespoonLime Juice(Freshly squeezed)

£0.15

1cloveGarlic(Minced)

£0.05

0.5teaspoonSriracha(Or more, to taste)

£0.05

2tablespoonsWater(To thin peanut sauce as needed)

Total Cost

£18.65

£4.66 per serving

The Method

1
Prepare the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
2
If using tofu, stir-fry in a skillet or wok with a little oil until golden brown. Season with salt and pepper.
3
Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), lime juice, garlic, and sriracha. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
4
Assemble the spring rolls: Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Be careful not to over-soak it.
5
Lay the softened wrapper on a flat surface. Arrange a small amount of rice noodles, shredded carrot, cucumber, bell pepper, shrimp or tofu, mint, cilantro, basil, and green onions in the center of the wrapper.
6
Fold the sides of the wrapper over the filling, then tightly roll the spring roll from the bottom up, like a burrito.
7
Repeat with the remaining wrappers and filling.
8
Serve the spring rolls immediately with the peanut dipping sauce. Alternatively, wrap them tightly in plastic wrap and refrigerate for later (best eaten within 24 hours).

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My Notes

Nutrition Information

Nutrition per serving (250g)

455 kcal / 1904 kJ

Carbs

41g

16% of RDA

Fat

19g

27% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

10 g

11% of RDA

Sodium

720 mg

31% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Don't overfill the spring rolls, or they will be difficult to roll.

If the rice paper wrappers stick together, lightly oil them before stacking.

To prevent the spring rolls from drying out, keep them covered with a damp paper towel until ready to serve.

Customize the filling to your liking! Add other vegetables like bean sprouts, lettuce, or avocado.

For a spicier dipping sauce, add more sriracha or a pinch of red pepper flakes.

Cooking Equipment

Large Bowl

Small Bowl

Cutting Board

Knife

Large Skillet or Wok (if using shrimp)

Wine Pairings

No wine pairing suggestions available for this recipe.

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