Thai Salad Rolls Recipe

Name: Thai Salad Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rolls; 1 (16 ounce) package rice paper sheets; 4 green onions, julienned about 3 inches long; 1 English cucumber, julienned; 2 carrots, peeled, julienned, and cut into 3 inch strips (or shredded. Choice is yours); 1 (16 ounce) package rice noodles, cooked and drained; 1/2 lb bean sprouts; 1/4 cup chopped peanuts; For the Sauce; 1 tablespoon lime juice; 3 minced garlic cloves; 1/2 teaspoon hot pepper flakes; 1 teaspoon sesame oil; 3 tablespoons chunky peanut butter; 1 tablespoon hoisin sauce; 1 teaspoon brown sugar or 1 teaspoon white sugar; 1/3 cup water; 1 tablespoon soy sauce

Servings: persons

For the rolls
1 (16 ounce) package rice paper sheets
4 green onions, julienned about 3 inches long
1 English cucumber, julienned
2 carrots, peeled, julienned, and cut into 3 inch strips (or shredded. Choice is yours)
1 (16 ounce) package rice noodles, cooked and drained
1/2 lb bean sprouts
1/4 cup chopped peanuts
For the Sauce
1 tablespoon lime juice
3 minced garlic cloves
1/2 teaspoon hot pepper flakes
1 teaspoon sesame oil
3 tablespoons chunky peanut butter
1 tablespoon hoisin sauce
1 teaspoon brown sugar or 1 teaspoon white sugar
1/3 cup water
1 tablespoon soy sauce

1
Combine all ingredients for the peanut sauce ahead of time, and set aside.
2
In a medium pan, add about 1 1/2 inces of water in, and leave on medium to low head.
3
place the rice papers in the warm water for no longer than 30 seconds, or until tender, but not falling apart.
4
Set on counter or cutting board, and layer noodles, carrot, cuccumber, onions, sprouts and chopped peanuts. Be mindful that you still have to roll it up, so do not overfill.
5
Drizzle peanut sauce over filling before rolling, or use as a dipping sauce.
6
Other dipping sauces used are hiosin, soy, and a chili sauce (sambal Oklek-careful, if you haven't used this before, as it is quite hot).

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the rolls, 1 (16 ounce) package rice paper sheets, 4 green onions, julienned about 3 inches long, 1 English cucumber, julienned, and more.

Yes, Thai Salad Rolls falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Salad Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions