Thai fresh rolls
4 servings
40 minutes
Thai fresh rolls are a bright and refreshing dish that perfectly combines lightness and rich flavor. They originated in Thailand as a healthy alternative to fried spring rolls and quickly became popular due to the freshness of the ingredients and harmonious balance of aromas. Tender vegetables like beetroot, carrot, and sweet pepper are paired with aromatic herbs – mint, cilantro, and basil – creating an explosion of taste sensations. Wrapped in thin rice paper, they become light and pleasant to eat, while the spicy peanut sauce adds extra depth. These rolls are perfect for a summer snack or light dinner and pair wonderfully with traditional Thai sauces. They not only delight the eye with their vibrant colors but also offer freshness with every bite.
1
To prepare the sauce, mix all the ingredients and 3 tsp of hot water in a small bowl and set aside.
- Peanut butter: 60 g
- Lime juice: 2.5 teaspoons
- Soy sauce: 2.5 teaspoons
- Brown sugar: 2 teaspoons
- Grated ginger: 1.5 teaspoon
- Finely chopped garlic: 1 clove
2
Steam the beet for 15 minutes or until a knife easily pierces it.
- Beetroot: 2 pieces
3
Cool, peel, and cut into matchstick-sized pieces.
- Beetroot: 2 pieces
4
Place on paper towels in a single layer. Arrange vegetables in separate piles, mix the greens together.
5
Fill a large shallow plate with hot water.
6
Submerge one sheet of rice paper in it, leave for 6 seconds, carefully remove and place on a clean dry cutting board.
- Rice paper: 12 pieces
7
Place 1 tsp of greens in the center of the rice paper, add 1 tsp of beet, 1 tsp of carrot, 3 pieces of cucumber, and 3 pieces of pepper.
- Fresh mint: 25 g
- Cilantro: 25 g
- Basil: 25 g
- Beetroot: 2 pieces
- Carrot: 2 pieces
- Cucumbers: 1 piece
- Yellow sweet pepper: 1 piece
8
Fold the edges of the sheet to the center, covering the filling, and roll into a tight roll. Repeat for all sheets. Serve the rolls with dipping sauce.
9