Fresh Spring Rolls

When I was travelling Thailand I was addicted to these Fresh Spring rolls. Whenever we were at a street market I just had to have them! They are a really healthy street food option, as they are always crammed with nutritional fillings and the rice paper is simply soaked in water, not fried like traditional spring rolls.

I was super excited when we had the chance to make them during my Chiang Mai Cooking Class and was surprised by how simple they were! I have devised my own fresh spring roll recipe, so you can enjoy them too. They go great with my Thai Salad recipe!

What I really like about these is how adaptable they are, if you don’t like something, swap it!  There are so many variations to these fresh spring rolls – how about adding fresh prawns, avocado slices or torn chicken?

The Method
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Method

1. Prepare the Veg

First things first, we need to prepare the veg – this will make it much easier when it comes to rolling our fresh spring rolls.  So first peel the carrots and chop them into small sticks. You don’t want them to be any longer than around 5 or 6 cm long.  Then cut the cucumber in half and cut into the same size sticks. Try to keep as much of the skin as you can on the sticks. Finally, cut the pepper and discard the insides. Slice the rest into, yup – you guessed it, the same size sticks! Here you might need to cut the curved bits off the ends so they are nice and straight – this will help when you come to assemble your spring rolls.

2. Tear the Lettuce Leaves

Tear off the lettuce leaves and wash them. You want to keep the big leaves intact if you can. When you are finished let them dry a bit so they aren’t dripping – we want fresh spring rolls not soggy ones! Fold the leaves in half and tear off the hard spine – you can get rid of this part.

3. Layer up the Veg

Fill a large bowl with warm water and place it next to a chopping board. Now we are ready to assemble our spring rolls! Fold one or two lettuce leaves and place to one side of the chopping board. Then layer up your veggies – carrots, red pepper and cucumber (or whatever else you are filling your spring rolls with!)

4. Wet the Rice Paper

Take one of the rice paper sheets and place it in the bowl of water for 30 seconds. When it is ready, (you will feel the paper is now very soft and fragile – so be careful!) take it out and place on the chopping board next to the pile of fillings. Place the fillings carefully on top of the rice paper near to the front edge.

6.  Roll your spring rolls!

Lift the front edge and wrap it over the pile – squeeze the filling with your fingers so that it is nice and tight! Roll again – so it is now about half way down the rice paper, then pick up the edges and fold them onto the main roll. Keep rolling until the end!

 6. Decorate your spring rolls!

There is an option before you finish rolling to decorate it! So when there is just a small space at the end, lay your decoration on top of the rice paper – I used cashew nuts on mine this time – but chia seeds, sesame seeds, even chilli flakes (if you’re brave!), would all work well too! When you have finished decorating, simply roll the spring roll for the final time. It should stick, but if it doesn’t just use a small amount of water to seal it.

 7. Make the Sauce

Simply mix together the peanut butter, olive oil, water, chilli flakes, coriander and rice wine vinegar – give it a good stir until all the ingredients are mixed well and then pour into a dipping pot.

I love serving this alongside my Thai Inspired Salad (Recipe coming soon!)

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Cashews

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I hope you enjoyed making and more importantly, eating, these Fresh Spring Rolls as much as I did!

They go great with my Thai Salad recipe!

Let me know what you think in the comments below!

Thank you for reading

The Healthy Backpacker x

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By | 2018-02-14T09:54:38+00:00 May 24th, 2017|Comments Off on Fresh Spring Rolls