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Thai cuisine is cherished worldwide for its harmonious balance of flavors, vibrant colors, and aromatic ingredients. From the spicy warmth of Tom Yum soup to the fragrant notes of Pad Thai, each dish brings a unique culinary experience that captivates food lovers. Among these delightful offerings, spring rolls stand out as a fresh, healthy snack or appetizer that perfectly encapsulates the essence of Thai cooking.

Crunchy Thai Veggie Spring Rolls

Discover the vibrant flavors of Thailand with this easy recipe for Crunchy Thai Veggie Spring Rolls. Bursting with fresh vegetables, herbs, and a delicious dipping sauce, these rolls make a healthy snack or party appetizer. Learn how to prepare rice paper wrappers, layer colorful ingredients, and enhance your culinary skills. Perfect as a light meal, these spring rolls are not only visually appealing but also packed with nutrients. Get ready to impress your friends and family!
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Ingredients
  

12 rice paper wrappers

1 cup cooked vermicelli noodles

1 cup shredded carrots

1 cup shredded red cabbage

1 cup cucumber, julienned

1 cup bell pepper, thinly sliced (preferably red or yellow)

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

1/4 cup green onions, chopped

1 ripe avocado, sliced

Vegetable oil (for frying)

For the Dipping Sauce:

1/4 cup soy sauce

2 tablespoons peanut butter

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon chili paste (adjust to taste)

Chopped peanuts (for garnish)

Instructions
 

Prep the Veggies: In a large mixing bowl, combine the shredded carrots, red cabbage, cucumber, bell pepper, and green onions. Toss together and set aside.

    Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, peanut butter, honey or maple syrup, rice vinegar, sesame oil, and chili paste until smooth. Adjust seasoning according to personal preference. Set aside.

      Soak Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds, until it is soft but not completely pliable. Remove and place it on a clean, flat surface.

        Assemble the Rolls: On the lower third of the soaked rice paper, layer a small amount of the veggie mixture, a few slices of avocado, mint leaves, and cilantro. Be careful not to overfill.

          Roll it Up: Fold the bottom of the rice paper over the filling, then fold in the sides tightly, and roll upwards to secure the filling, like a burrito. Repeat until all wrappers and filling are used.

            Fry the Spring Rolls (optional): In a deep skillet or frying pan, heat about an inch of vegetable oil over medium-high heat. Carefully add the rolled spring rolls in batches and fry for about 2-3 minutes per side or until golden brown and crispy. Remove and drain on a paper towel.

              Serve: Arrange the crunchy spring rolls on a serving platter with a small bowl of the dipping sauce and sprinkle with chopped peanuts for added crunch.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings