Thai Spring Rolls

Makes: 10 rolls


  • 1 packet Vietnamese rice sheets
  • 10 lettuce leaves, (butter lettuce or frilly romaine) cut crosswise into 1 inch strips
  • 1/2 cup fresh mint, whole leaves
  • 10 fresh basil leaves, whole leaves
  • 1 cup cilantro leaves
  • 1 pound small-medium shrimp, boiled
  • 1 jalapeño, thinly sliced
  • 1 cucumber cut into diagonal thin slices
  • 1 cup carrot, cut into matchsticks
  • sriracha, to taste

Peanut Sauce

  • 1/4 cup coconut milk, canned (light preferably)
  • 1/2 cup chunky peanut butter
  • 1/4 cup chicken stock
  • 1 1/2 tablespoons palm or brown sugar
  • 1 tablespoon lime juice
  • 1/2 tablespoon fish sauce
  • 1/4 teaspoon sriracha


You can serve this on a platter with a bowl of very warm water, where people build their own, or you can make them ahead and keep them in the fridge.

To make, dunk a rice sheet into the very warm water, and turn, wetting the edges.  Once the sheet starts to feel pliable, lay it on a clean surface and add your desired ingredients.  The rice paper is transparent, so I lay my shrimp down first (usually 3 in a row), and then put my other ingredients on top.  Finish with a drizzle of Sriracha, and roll up like a burrito (fold right and left edges over, then the top one, and then roll towards yourself). Set aside on a platter, and finish the rest. Serve with Homemade Peanut Sauce.

Peanut Sauce
Blend everything together in a food processor until desired consistency.