Fresh Healthy Spring Rolls and Peanut Dipping Sauce | Neena's Thai Kitchen

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs, while spaghetti is a cost-effective substitute.

mint leaves

🥗Healthier: cilantro

💰Cheaper: parsley

Cilantro offers a similar fresh flavor, while parsley is often less expensive.

carrots

🥗Healthier: bell peppers

💰Cheaper: cabbage

Bell peppers add crunch and color, while cabbage is budget-friendly.

Prepare the peanut sauce by stirring ingredients together and cooking on medium low heat for 2-3 minutes until bubbling and creamy.

For the noodles, boil half a pot of water and cook 4 ounces of rice vermicelli noodles for 8 minutes, then rinse with cold water and drain.

Open and drain 1/2 block of organic tofu, cut it into long strips, and boil in the same water for 1 minute, then dry with a paper towel.

Boil shrimp for 2-3 minutes until they change from transparent to solid, then cut them in half lengthwise.

Assemble the spring roll by submerging rice paper in room temperature water for 5-10 seconds until firm, then place it on a lightly wet cutting board.

Add lettuce, noodles, carrot, and shrimp to the rice paper, roll it up halfway, fold in the sides, and continue rolling until fully wrapped.

For a vegetarian version, add more vegetables, mint, and mango to the tofu spring roll.

Keep assembled spring rolls on a plate without touching each other, cover with a damp towel to prevent drying out.

Prepare the Vietnamese sweet and sour garlic fish sauce by mixing ingredients together, boil for 2 minutes, then let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens