Thai Spring Rolls

This recipe is fun, festive and very easy to prepare.  You have to make sure to get your hands on the rice paper (Three Ladies is the brand I have found to work the best; it is available in some grocery stores, Asian markets, and Amazon).


– rice wrappers
– ½ cup bean sprouts
– 1/3 head green cabbage, chopped
– 5 green onions, chopped
– ¼ cup fresh herbs (cilantro, basil, or mint)
– ¼ cup carrots- grated or julienned
– 1 T lime juice
– 1 T soy sauce*
– ½ tsp fresh ginger- grated
– 1 cup thin noodles-pre cooked (use Chinese rice or bean thread noodles)

*use the gluten-free version if you are making this recipe gluten-free.
Optional:  shrimp (pre-cooked), avocado, fresh baby greens (arugula, mustard greens, etc.)

Note:  a bag of pre-packaged coleslaw saved me some prep time for the carrots and cabbage in the recipe.


Toss all ingredients together except wrappers.  Submerge spring roll wrappers, one at a time, in hot water until pliable-about 15 seconds.  Place 2T of the mix on each wrapper and wrap.  Serve with dipping sauce.


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