Description
Fresh spring rolls packed with vibrant veggies and herbs, served with a tangy tamarind dipping sauce. Perfect for a light lunch or appetizer.
Ingredients
Units
Scale
- 4 sheets Rice Paper
- 2 oz (80 gr) Carrot
- 2 oz (60 gr) Cucumber
- 1 small piece Spring onion
- 15 leaves Mint Leaves
- 1 pinch Thai Coriander
- 2 sprigs Sweet Thai Basil
- 4 oz (120 gr) White Cabbage
- 4 oz (120 gr) Green Lettuce
- 6 tbsp Tamarind Paste
- 1 tsp Palm Sugar
- 2 tbsp Coconut Aminos
- 1 tbsp Sesame Oil
- 1 tbsp White Sesame Seeds
Instructions
For the Gluten Free Spring Rolls
- Soak one rice sheet in lukewarm water until soft and slightly sticky.
- Place the softened rice sheet onto a dry plate or cutting board.
- Place vegetables in a row across the center, leaving 2 inches uncovered on each side.
- Fold the uncovered sides inward, then tightly roll from the lettuce end.
- Repeat with remaining ingredients.
- Cut each spring roll into four pieces.
For the Tamarind Dip
- Heat sesame oil in a small saucepan until it sizzles.
- Add all other ingredients and mix well until the sauce boils.
- Allow the tamarind dip to cool.
Notes
- To prevent rice paper from sticking, lightly dampen your hands with warm water before handling.
- For a spicier dip, add a pinch of chili flakes to the tamarind sauce.
- Store leftover spring rolls and dip separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 3
- Protein: 2