Fresh Thai spring rolls with peanut sauce not only look beautiful, they also taste wonderfully refreshing. They are prepared in no time. Since our Thailand vacation in 2019 they are one of our favorite dishes. These spring rolls with peanut sauce just taste delicious, fresh and typically Asian!
Fresh Thai spring rolls are not fried
The fresh Thai spring rolls are so wonderfully light and crunchy, because you don’t fry them. This keeps the vegetables fresh. In addition, the spring roll paper does not drip with grease, as with the typical spring rolls. Of course that makes them a lot healthier.
Fresh spring rolls with peanut sauce are perfect as a starter, snack or exotic finger food! You can serve them cold, together with our spicy and creamy peanut sauce. Or you can serve them with a sweet and sour chili dip, a mango dip or another sauce of your choice instead.
To prepare the spring rolls you only need a few ingredients from the Asian shop, such as the spring roll paper sheets, fresh mung bean sprouts and Thai basil.
We got this recipe from Mai Kaidee, with whom we took a cooking class during our Thailand holiday. The filling consists of cucumber, carrot, paprika, spring onions, fresh Thai basil, mint, sesame seeds and peanuts.
However, you can choose the ingredients for the filling how you like them. You can, for example, add mango, red cabbage, lettuce, avocado, glass noodles or pak choi to fill the fresh Thai spring rolls. Or you just experiment a bit. Even the popular Thai papaya salad be used as a filling.
Preparing the Fresh Spring Rolls
Fresh Thai spring rolls with peanut sauce are prepared in no time. First, cut the vegetables into thin stips or julienne them. Then separate the individual spring roll paper sheets and place them on a smooth surface. Then place the filling in the middle of the lower third of the sheet. Leave 3 cm (1 inch) space to the edges. Then you fold the bottom edge over the filling. Then the two sides are folded inwards over the filling. At last, roll up the filling from bottom to top and firmly press the roll during the process.
If you like you can halve the fresh spring rolls or cut them into pieces. My tip: Diagonal cuts look beautiful. Serve the spring rolls with the sauce for dipping separately or directly add some sauce over each roll, just as you like.
And now have fun copying! Write us a comment, how you liked them.
Fresh Thai Spring Rolls with Peanut Sauce
For the Spring Rolls:
- 20 sheets spring roll paper
- 1 carrot
- ½ red bell pepper
- ½ cucumber
- 50 g fresh sprouts
- 2 spring onions
- 1 bunch mint
- 1 bunch Thai basil
- 2 tbsp sesame
- 2 tbsp peanuts alternatively cashews
For the Peanut Sauce:
- 1 tbsp oil
- 1 tomato
- 1 tsp red curry paste
- 5 tbsp coconut milk
- 1 tbsp ground peanuts
- 2 tsp sugar
- 1 tsp lime juice
- 2 tsp soy sauce
For the Spring Rolls:
- Julienne carrot, pepper and cucumber and spring onion.
- Gently separate the spring roll paper sheets and place separately on a flat surface.
- Place the ingredients for the filling in the lower half of the sheet. Arrange carrots, peppers, cucumbers, spring onions, sprouts and a few leaves of Thai basil and mint in a line. Leave a little bit of space on both sides (about 2-3 cm or 1 inch) Sprinkle with sesame and peanuts or cashews.
- Starting from the bottom, roll the spring roll until the filling is covered. Then fold the edge to the left and right inwards. Continue to roll up the spring roll tightly.
- Do the same with the other spring roll paper sheets. Leave spring rolls either whole or cut in half. Serve with peanut sauce.
For the Peanut Sauce:
- Finely chop the tomato. Fry tomato in a pan in oil until it starts to disintegrate. Reduce heat and add red curry paste.
- When the curry paste starts to smell fragrant, add coconut milk, ground peanuts, sugar, lime juice and soy sauce.
- Boil while constantly stirring until the sauce is thick and shiny. Fill in a bowl and dipping spring rolls into it.
If you liked this recipe for Thai Fresh Spring Rolls you may also like one of these other Thai recipes:
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