Last week, during my first summer dinner, there was one plate that was emptied immediately after it arrived at the table – these super fresh, very flavorful, and super quick to make, Thai Fresh Spring Rolls (ปอเปี๊ยะสด).  Everyone loved the little-bit-spicy and little-bit-sweet flavor for a refreshing appetizer.

Ingredients

Prep Time: 15 min / Cook Time: 15 min / 12 servings

Spring roll rice wrapper, 12 sheets

1/2 cup julienned cucumber

1/2 cup julienned carrots

1/2 cup tofu shirataki noodles

1 cup fresh mint

1 cup fresh sweet basil 

1 cup fresh cilantro leaves

Optional: Add other fresh herbs if you want

Dipping Sauce

1 tablespoon fish sauce

3 drops stevia

1 teaspoon sriracha sauce

1 tablespoon lime juice

a little bit lime zest – less than 1/4 teaspoon

half Thai red chili – add or reduce based on your spice preference

half clove of garlic, minced

2 teaspoons chives, chopped

Tools needed: 

A big bowl of warm water

Notes: 

1. If you are making a lot of rolls and plan to eat later, you should place a very wet paper towel on the top of the rice rolls. The wet paper towel will help the rice roll to keep moisture until you serve them. You can then cut them before serving, so all the ingredients will be fresh inside of the rolls.

Directions

1. Heat a sauté pan over low heat. Add vegan butter into the pan. Once melted, add in the apple sauce. 

2. Get ready:  julienned cucumber, julienned carrots, tofu shirataki noodles (follow the instructions on the package – boil them in the boiling water for 1-2 mins and then drain), fresh mint, basil and cilantro leaves. Set aside.

3. Prepare a pan with warm or room temperature water. Get ready to roll.

4. Submerge one wrapper into the water. It should soften after 15 – 30 seconds. Make sure the whole wrapper is submerged. If you are using room temperature water (colder water), it might take a little bit longer to soften the wrapper.

5. Place the soft wrapper on a wet surface (such as a wet cutting board). 

6. Place a few cucumber and carrots towards the bottom of the wrapper. Then add tofu shirataki noodles, all fresh herbs on top of cucumbers and carrots.

7. Tuck the bottom of the wrap around the ingredients, and roll it tightly until you reach the middle of the wrapper. Fold the left side in, then fold the right side in. 

8. Continue to roll it up until you reach the edge.

9. Cut the roll in half, and you are ready to serve.