Pad Thai Spring Rolls by MyNutriCounter

Pad Thai Spring Rolls

Pad Thai Spring Rolls

Contrary to what you make think, not all Spring Rolls are deep-fried. They can be served fresh as well, which is a lovely option for an appetizer or light meal this summer. It’s quite an extensive list of ingredients, but if you are a fan of Thai cooking, it’s likely you have most of them in your pantry or fridge already. The preparation is a simple whisk, toss, hydrate, roll. And our special touch? We added a peanut sauce to make a “Pad Thai” version, as well as some chillies. Stop, drop and roll – these babies are on fire!

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  • Serves

    4 spring rolls

  • Prep

    15 mins

  • Cook

    0 mins

  • Total Time

    15 mins

  • Dietary

    DF, GF


For the Pad Thai Sauce

  • 30ml/1fl oz tamarind paste
  • 30ml/1fl oz fish sauce
  • 30ml/1fl oz lime juice
  • 20g/0.66oz palm sugar
  • 15g/0.5oz garlic, minced
  • 7g/0.25oz cilantro/coriander, chopped
  • 7g/0.25oz Thai chilli, chopped
  • 20g/0.66oz roasted peanuts, chopped

For the Spring Rolls

  • 4 pieces rice paper
  • 100g/3.5oz carrots, julienne
  • 200g/7oz cucumber, cored and cut julienne
  • 100g/3.5oz onions, thinly sliced


1. Whisk all ingredients except for the rice sauce in a bowl.
2. Toss the carrots, cucumber, and onions into the pad thai sauce.
3. Hydrate each sheet of rice paper by dipping for a few seconds in water.
4. Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.

Dairy-free, Gluten-free, Lunch, Raw, Recipes, Snack, Starters

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