Thai Spring Rolls With Homemade Peanut Sauce
Fresh Thai spring rolls filled with crisp vegetables and chickpeas, wrapped in rice paper, and served with a creamy homemade coconut curry peanut sauce.
Servings
Ingredients
For the Spring Rolls:
- 1 c chopped lettuce
- 1 c shredded cabbage
- 1 c carrots julienned
- 1 c bell pepper julienned
- 1 c cucumber julienned
- ¼ c fresh cilantro finely chopped
- ¼ c fresh mint finely chopped
- 2 tbsp chives finely chopped
- 1 c canned chickpeas rinsed and drained
- 8 –10 spring roll wrappers rice paper
For the Peanut Sauce:
- ¾ c unsweetened coconut milk approximately half a can
- 2 tbsp red curry paste
- ⅓ c natural peanut butter
- ¼ c packed brown sugar
- ¼ c water
- 1 tbsp apple cider vinegar
- 1 tsp salt
Instructions
Prepare the vegetables and herbs:
- Wash and dry all fresh produce thoroughly. Chop the lettuce and cabbage, and slice the carrots, bell pepper, and cucumber into thin matchstick-sized strips. Finely chop the cilantro, mint, and chives. Rinse and drain the chickpeas. Set all components aside for assembly.
Soften the rice paper:
- Fill a shallow dish, such as a pie plate, with warm water. Submerge one sheet of rice paper in the water for approximately 20–30 seconds, or until it becomes soft and pliable. Do not oversoak, as the paper may tear easily.
Assemble the spring rolls:
- Place the softened wrapper on a clean, slightly damp surface. In the lower third of the wrapper, arrange a small amount of each vegetable, fresh herb, and chickpeas. Fold in the sides, then roll tightly from the bottom upward to enclose the filling. Repeat with the remaining wrappers and filling ingredients.
Prepare the peanut sauce:
- In a medium saucepan over medium heat, combine the coconut milk, red curry paste, peanut butter, brown sugar, water, apple cider vinegar, and salt. Whisk continuously as the mixture heats. Bring the sauce to a gentle boil, then continue to cook for 2–3 minutes or until the sugar has dissolved and the sauce has slightly thickened. Remove from heat.
Serve:
- Arrange the spring rolls on a platter and serve with the warm peanut sauce on the side for dipping. These are best enjoyed fresh.
Notes
To ensure this recipe is fully gluten-free, confirm that your rice paper wrappers and red curry paste are certified gluten-free. While most rice wrappers are naturally gluten-free, certain brands may include additives. Likewise, some curry pastes may contain wheat-derived ingredients or be processed in shared facilities. Always verify labels to avoid cross-contamination. The remaining ingredients in this recipe are naturally gluten-free.