Recipes from An Epicurious Lifestyle's kitchen

Thai Spring Rolls with a Peanut Dipping Sauce

I was inspired to make these Thai Spring Rolls by our recent trip to Maui. I used Martin Yan’s recipe and changed it up a bit…of course!

Thai Spring Rolls with a Peanut Dipping Sauce

Makes about 8 Rolls


4 ounces dried rice stick noodles

½ cups Sweet and Sour Shredded Carrots, see below

8 rice paper rounds, each about 8 inches in diameter

1 jalapeño finely sliced, seeds removed

4 scallions finely sliced, white and green parts

16 fresh mint leaves

8 springs of cilantro springs


Bring a large pot filled with water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Cut into rough 3-inch lengths. Place in bowl with the carrots, and toss to combine.

To make each roll, place a rice paper round on a work surface and brush with warm water. Let stand until it becomes soft and pliable, about 30 seconds. Place 2-3 mint leaves in a line across the round, positioning the mint leaves 2 inches from the bottom edge. Top with ½ cup of noodle mixture, 2 slices of jalapeños, 4 slices of scallions, and a couple sprigs of cilantro. Distribute the ingredients in an even line, leaving a 1-inch border on each side. Fold the bottom edge of the wrapper over the filling and press down to make the filling compact. Fold the side, and then continue rolling to enclose completely. The roll should be tight.

Before serving, cut each roll in half. Serve with dipping sauce.

Sweet-And-Sour Shredded Carrots

¾ cup rice vinegar

½ cup water

½ cup sugar

¼ teaspoon salt

3 cups shredded carrot

1 tablespoon fish sauce

In a small saucepan, combine the vinegar, water, sugar, and salt and bring to a boil. Remove from the heat and stir until the sugar dissolves.

Place the carrot in a heatproof bowl and pour the hot vinegar mixture over them. Add the fish sauce, stir to combine, and let cool. Set aside.

Peanut Dipping Sauce

2 teaspoons vegetable oil

1 clove garlic, minced

2/3 cup chicken or vegetable broth

¼ cup hoisin sauce

3 tablespoons chunky peanut butter

1 tablespoon fish sauce

1 teaspoon chili garlic sauce

1/3 cup chopped roasted peanuts

Heat a small saucepan over medium-high heat until hot. Add the oil, swirling to coat the bottom. Add the garlic and cook, stirring, until fragrant. Add the broth, hoisin sauce, peanut butter, fish sauce, and chili garlic sauce and bring to a boil. Reduce the heat to low, simmer for 3 minutes, and then remove from heat. Set aside 1 tablespoon of the peanuts for garnish and stir the remainder into the sauce. Serve the sauce hot, warm or at room temperature, garnished with the reserved nuts. Store in a covered container in the refrigerator; it will keep for up to 2 weeks.

Peter’s Wine Pick: Navarro Gewurztraminer

~Happy Cooking!

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