Thai fresh Springrolls with peanut dip by pollypocketsy

Thai fresh Springrolls with peanut dip

pollypocketsy

Prep

5 min

Not only are these healthy but they are perfect to eat when it’s hot outside and you want cool food

Read more

15 servings

US

original

metric

Picture for Thai fresh Springrolls with peanut dip

15 servings

US

original

metric

Ingredients

200 g Rice noodles

1 tsp sesame oil

1 carrot

1 cucumber

1 avocado

½ cup fresh basil

½ cup fresh mint

600 g shrimp

½ cup peanut butter

2 tbsp sweet chilli sauce

1 tbsp sriracha sauce

1 lime

1 tbsp rice vinegar

1 tbsp soy sauce

3 scallions

1 garlic

Directions

Step 1

Cook the shrimp however you like then let them cool . Cover the vermicelli rice noodles with hot water and let soak 5 minutes then strain rinse with cold water and drizzle sesame oil over the noodles and toss

600 g shrimp

200 g Rice noodles

1 tsp sesame oil

Step 2

Cut the carrot cucumber avocado and scallions into thin strips then chop the mint and basil then dip rice paper into a dish of water for 2 seconds add some noodles just off Centre followed by cucumber carrot avocado scallions shrimp mint and basil then fold over roll and tuck in the sides and roll tightly . Repeat until all the rolls are done

1 carrot

1 cucumber

1 avocado

½ cup fresh mint

½ cup fresh basil

3 scallions

600 g shrimp

Step 3

Add peanut butter rice vinegar sweet chilli sauce sriracha sauce juice of one lime soy sauce and 1 clove grated garlic then mix together then dip the rolls in and enjoy

½ cup peanut butter

2 tbsp sweet chilli sauce

1 tbsp sriracha sauce

1 lime

1 tbsp rice vinegar

1 tbsp soy sauce

1 garlic

Powered by

Built using

Launch a subscription or sell recipes directly from your own website.

This website may contain affiliate links.