Thai Fresh Rolls with Peanut Sauce
These fresh rolls are packed with with mint, Thai basil and cilantro to bring delicious freshness along with the amazing texture of the noodles, cucumbers, carrots and avocado. Served with a sweet and salty peanut sauce that brings all the flavors home.
Ingredients
Fresh Rolls
- 1 Package Rice Paper Rounds (Spring Roll Wrappers)
- 1 Package Rice Vermicelli
- 1 Cup Chopped Fresh Cilantro
- 1 Cup Chopped Fresh Mint
- 16 Fresh Thai Basil Leaves (about 1 small package)
- 1 Avocado, thinly sliced into 16 slices
- 4 Baby Carrots, julienned
- ½ English Cucumber, julienned into 3 inch sticks
Peanut Sauce
- ½ cup Peanut Butter
- ½ cup Sweet Chili Sauce
- 1 tablespoon Hoisin Sauce
- ¼ cup Coconut milk
- 1 tablespoon Fresh Lime Juice (about ½ lime)
- 1 teaspoon Rice Vinegar
Instructions
Fresh Rolls
- Take one Spring Roll Wrapper and dip it in a bowl of Warm water, leaving it submerged for 8-10 seconds. It might seem a little stiff still, but it will continue to soften as you fill it.
- Lay it out flat on a clean surface.
- Layer 1 Thai Basil leaf, face down on the spring roll wrapper. This will be the pretty part that sits upright.
- Next add a small amount of the rice noodles.
- Next, add the fresh mint and fresh cilantro.
- Now add a couple cucumber and carrot slices.
- Top everything with a slice of avocado.
- Fold the 2 sides towards each other and over the top of the filling so that the2 sides overlap slightly.
- Use your pinky, ring and middle fingers to hold the filling in place and use your thumb and pointer finger to grab the side of the wrap closest to you.
- Wrap the side closest to you up and over the filling, like you are rolling a burrito.
- Keep rolling until it is fully wrapped.
Peanut Sauce
- Put all the ingredients in a bowl and whisk it all together until smooth and creamy.
- Cover and set aside until you are ready.
Notes
Notes:
- Feel free to change up the ingredients inside, you can add peppers, mushrooms etc., or add cooked shrimp or chicken!
- To keep the peanut sauce vegan and gluten free, make sure the Hoisin sauce is both of these, otherwise you can substitute 1Tbsp Coconut aminos and 1 teaspoon brown sugar for the Hoisin.
- If you would like your sauce with a little extra kick, add 1Tbsp Sriracha Sauce.
- If you want to make these ahead of time, or store leftovers, simply place the extra rolls in a snap lock container. Get a paper towel wet and squeeze out the excess water. Drape it over the rolls and then place a tightly sealed lid on top. Place them in the fridge and this way they will last up to a couple of days!
- Add in some purple cabbage to add a little more color!
- Enjoy!! ♥️
Nutrition
Calories: 233kcal | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 328mg | Potassium: 217mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2974IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg