Thai Fresh Spring Rolls (With Vegetarian Option) Recipe

The Spruce Eats
Serves: 6 Save

Ingredients (21)

  • 12 small, round rice wrappers, dried
  • 2 tablespoons soy sauce, or wheat-free soy sauce for gluten-free diets
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce, or another tablespoon soy sauce, if vegetarian
  • 1 teaspoon brown sugar
  • 1 to 1 1/2 cups thin vermicelli rice noodles, cooked, rinsed in cold water, and drained
  • 3/4 to 1 cup cooked shrimp
  • 1 to 2 cups bean sprouts
  • 1/2 cup fresh Thai basil, roughly chopped
  • 1/2 cup fresh coriander, roughly chopped
  • 1/4 cup shredded carrot
  • 3 to 4 spring onions, cut into matchstick pieces
  • 1/2 cup water
  • 1/2 teaspoon tamarind paste
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce, or wheat-free soy sauce for gluten-free diets
  • 1 tablespoon fish sauce, or vegetarian fish sauce
  • 1 heaping teaspoon arrowroot powder, or cornstarch
  • 3 tablespoons water
  • 1 clove garlic, minced
  • Dried chile flakes, optional

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Directions

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