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Thai Fresh Rolls with Spicy Peanut Sauce

This is a favorite spring dish in our house! It doesn’t involve the oven or stove and just requires prep of vegetables and assembly. The peanut sauce is the perfect spicy dip for the fresh rolls. You can level spice however you’d like!
Print Recipe
Prep Time 28 minutes

Ingredients
  

  • 2 cups Shredded Carrots
  • 2 Cups Thinly Sliced Cucumber
  • 2 Cups Thinly Sliced Bell Pepper
  • 1 Package Rice Paper
  • 1 Bunch Cilantro
  • 1 Package Basil
  • 1 Cup Vermicelli
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Peanut Butter
  • 1/8 Cup Siracha
  • 1 tbsp Thai Chili Sauce
  • 4 Cups Cooked & Peeled Shrimp

Instructions
 

  • Place shrimp in a bowl to defrost. Set aside.
  • Thinly slice all vegetables. Note you can adjust the amount of vegetables you'd like in your fresh rolls.
  • While shrimp is defrosting make your sauce. Combine soy sauce, peanut butter, sriracha, and Thai chili sauce together. Add water to the sauce to adjust the thickness. Adjust the amount of sriracha and Thai chili sauce used based on the desired level of spice. Note that you can make this sauce completely spice-free by omitting the sriracha and Thai chili sauce.
  • When vegetables are sliced and shrimp is defrosted set aside.
  • Fill a pie dish or similarly sized pan with water. This is to wet your rice paper which you will need to do to make your rolls.
    Place one rice paper in the water until it is completely wet and soft. Remove from water and place on a plate.
    Add your desired amount of vegetables to the paper. Top with 2-3 shrimps.
    Fold in the sides of the rice paper. Bring the bottom of the rice paper up to the middle to cover the sides, vegetables, and shrimp. Bring down the top of the paper.
    Place your roll on a clean plate.
    Repeat the process until you have the desired amount of rolls or you run out of ingredients.
    Dip in the sauce and enjoy!