Ingredients for Thai Salad Rolls
- Rice Paper Sheets
- Green Onions
- English Cucumber
- Carrots
- Rice Noodles
- Bean Sprouts
- Peanuts
- 1 tablespoon lime juice
- Minced Garlic Cloves
- Hot Pepper Flakes
- 1 teaspoon sesame oil
- Chunky Peanut Butter
- Hoisin Sauce
- Brown Sugar
- 2-3 tablespoons water (for peanut sauce), plus water for softening rice paper
- 2 tablespoons soy sauce
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How to Make Thai Salad Rolls
- **Prepare the Peanut Sauce:** Whisk together 1/4 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup, 1 teaspoon sesame oil, and a pinch of red pepper flakes in a small bowl. Add 2-3 tablespoons of water to reach desired consistency. Set aside.
- **Prepare the Filling:** Wash and chop all vegetables. Shred carrots (1 medium carrot), thinly slice cucumbers (1/2 cucumber), thinly slice red onion (1/4 small red onion), and prepare bean sprouts (1/2 cup).
- **Soften the Rice Papers:** Fill a shallow dish with warm water (about 110°F). Dip each rice paper wrapper (8-10 wrappers, depending on size) in the water for 10-15 seconds, or until softened. Lay flat on a clean, damp kitchen towel.
- **Assemble the Rolls:** Place a small amount of vermicelli rice noodles (1/2 cup cooked) in the center of each rice paper. Top with shredded carrots, cucumber, red onion, bean sprouts, and chopped peanuts (1/4 cup).
- **Add the Sauce & Roll:** Drizzle 1-2 teaspoons of peanut sauce over the filling. Fold in the sides of the rice paper, then tightly roll from the bottom up, like a burrito.
- **Serve & Enjoy:** Serve immediately with extra peanut sauce, hoisin sauce, soy sauce, or chili garlic sauce for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
36g
Fat
10g
Carbs
37g
