Thai Spring Rolls

These fresh spring rolls can satisfy your crunch craving and give you an extra serving of veggies for the day. Rice wrappers are minimal starch.


  • 1 package small, round rice wrappers (dried)
  • 1 to 1-1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained
  • 1-2 cups bean sprouts
  • 1/2 cup fresh Thai basil or sweet basil, roughly chopped
  • 1/2 cup fresh coriander, roughly chopped
  • 1/4 cup shredded carrot
  • 3-4 spring onions, cut into matchstick pieces
  • 2 tablespoons Braggs Liquid Aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce (available at Asian foods stores) OR another tablespoon Bragg’s if vegetarian
  • 1 teaspoon brown sugar


  1. Set rice wrappers aside.
  2. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.
  3. Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
  4. Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.
  5. Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
  6. Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
  7. Fold the sides of the wrapper over the ingredients, bring up the bottom. Tuck the bottom around the ingredients and roll to the top of the wrapper.
  8. To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
  9. To serve, place your platter or bowl of rolls on the table along with the dipping sauce.

Eat with your fingers and many napkins. Enjoy!

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