Fresh Thai Spring Rolls

I taught a Food and Wine Thai cooking class today at Peacock and wanted to share a recipe for those yummy fresh spring rolls that the Thai restaurants charge $10-$12 each for.

The dipping sauce is the best and really makes these irresistible! Give them a try.

Fresh Spring Rolls
For the Rolls:

16 (8-1/2 inch) round rice paper wrappers
16 cooked shrimp, cut in half lengthwise
1 peeled and julienned English cucumber
2 cups carrots, peeled and coarsely grated
32 fresh mint leaves
32 sprigs fresh cilantro


For the rolls: Fill a large bowl with hot water. Place a clean kitchen towel next to the bowl. Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute. Carefully remove the rice paper from the water and lay it flat on the towel. In the center of the sheet, layer 2 pieces of shrimp, 1 Tbs. cucumber, and 2 Tbs. of grated carrots. Place 2 mint leaves and 2 cilantro sprigs over the mixture and fold the bottom of the wrapper over the filling. Fold both sides inward over the filling, then roll up in egg roll fashion. Place seam side down on a plate and repeat the process with the remaining rice papers and filling ingredients. Once all the wrappers have been assembled, cut each spring roll in half on the bias so that you have 32 pieces. Place the spring rolls on a platter and serve with the dipping sauce at room temperature.

Note: Spring Rolls can be assembled up to 1 hour in advance. Keep refrigerated, covered with damp paper towels and wrapped in plastic wrap.

Spring Roll Dipping Sauce:

½ C. coconut palm sugar or 1 cup granulated sugar
1/2 cup rice wine vinegar
1 lime, zested and juiced
1 tablespoon soy sauce

2 teaspoons Thai fish sauce
2 cubes frozen ginger
2 cubes frozen garlic
1 teaspoon crushed red pepper flakes
1 tablespoon grated carrots
1 tablespoon chopped cilantro


In a small saucepan over medium heat, combine the sugar, vinegar, lime zest and juice, soy sauce, salt, fish sauce, ginger and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes. Strain sauce into a clean, non-reactive bowl, and add the crushed red pepper flakes. Allow the sauce to cool completely before adding the carrots and cilantro. Serve in a decorative bowl alongside the spring rolls.