Pad Thai Spring Rolls
Ingredients
- Pad Thai Sauce
- 2 tablespoons tamarind juice
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons palm sugar
- Spring Roll filling ⓘ
- 6 ounces rice stick noodle (Chantaboon, aka Pho noodles) OR 1/2 pound shredded green papaya
- 1 tablespoon grape seed oil ⓘ
- 1 garlic clove, crushed
- 12 medium-large shrimp (shell and tail off; split in half, lengthwise) OR firm tofu ⓘ
- 12 rice spring roll wrappers (8" in diameter) ⓘ
- 6 romaine lettuce leaves (separate from rib to make 12 leaves) ⓘ
- 1/4 cup cilantro, leaves only ⓘ
- 1/4 cup mint, leaves only ⓘ
- 1/2 cup carrots, cut in matchsticks ⓘ
- 1/2 cup persian or japanese cucumber, cut into matchsticks ⓘ
- 1/4 cup crushed peanut ⓘ
Instructions
- Make the Pad Thai sauce by stirring the ingredients together. If using noodles, soak the noodles in warm water for 15 minutes and drain. OPTIONAL: quick pickle the carrots and cucumber by dissolving 2 tablespoons of sugar with 3/8 cup rice vinegar. Let the carrots and cucumber soak until ready to use.
- Heat the oil and brown the garlic. Add the sauce and allow to bubble. Lower the hear to medium and add the papaya or noodles. Coat the noodles/papaya and remove from the pan.
- Quickly stir-fry or boil the shrimp until pink.
- Prepare a bowl of warm water to prepare the wrappers. Working with each wrapper individually, soak one until pliable.
- Place the wrapper on a flat surface and place the romaine leaf, noodle or papaya, shrimp (2 halves), cucumber (3 matchsticks), carrots (3 matchsticks), cilantro (4-5 leaves), mint (3-4 leaves) and sprinkle of peanut.
- To keep one end open, place the filling at the edge of the wrapper, a quarter of the way from the bottom. Fold the bottom over the filling, then fold the right end over and roll tightly to close.
- Serve with a dipping sauce of sweet chili (http://www.food52.com/recipes/6439_thai_sweet_chili_sauce), crushed peanuts and a squeeze of lime.
Nutrition & Diet Analysis (per serving)
693
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).