Thai Spring Rolls

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Prep Time: 45 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 983kcal

Ingredients

Peanut Butter Sugar Cookie - yields 6 Large cookies

  • 3/4 cup All-purpose flour spooned & leveled
  • 1/4 tsp Baking soda
  • 1 pinch Salt
  • 1/4 cup Butter softened
  • 1/4 cup Brown sugar packed
  • 2 TBSP Granulated sugar
  • 1/3 cup Peanut butter creamy not chunky
  • 1 large Egg room temperature
  • 1/2 tsp Vanilla extract
  • 1.5 TBSP Granulated sugar

Thai Noodles

  • 3 oz Rice noodles
  • 1 TBSP Avocado oil
  • 1/2 TBSP Sesame oil
  • 1/4 TBSP Red pepper flakes amount depends on how spicy you want it
  • 1/2 tsp Sweet chili paste
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • Fresh cilantro garnish
  • 2 TBSP Peanuts chopped
  • 1 TBSP Scallions chopped

Spring Rolls

  • 2 TBSP Scallions
  • ¼ cup Fresh cilantro roughly chopped
  • ¼ cup Fresh mint roughly chopped
  • 4 sheets Rice paper sheets
  • 1 cup Butter lettuce
  • 1/2 cup Carrots peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 1/4 cup Cucumber thinly sliced or sliced into strips with a julienne peeler
  • 1/2 Jalapeño pepper ribs and seeds removed, thinly sliced

Peanut Sauce

  • 3 TBSP Peanut butter creamy not chunky
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • 1/2 TBSP Sesame oil
  • 1 cloves Garlic pressed or minced
  • 1/4 cup Water as needed

Beverage

  • 2 bags Lemon tea
  • 24 oz Water
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone baking mats and set aside.
  • Make the peanut butter cookies: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer) mix the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
  • Add in the peanut butter, egg, and vanilla extract and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Add the dry ingredients and mix until just combined.
  • Place the remaining granulated sugar in a small bowl. Using a 3 Tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.
  • Bake for 10 to 12 minutes or until the tops of the cookies are set. Set a timer for the cookies while you make the noodles.
  • Cook the noodles according to the directions on the package, then drain well.
  • For the Thai noodles: While the noodles are boiling, heat the oils in a large skillet with red pepper flakes. Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
  • Coat the noodles: When the noodles are cooked, drain well. Then return to the pot and toss with the sauce. Reserve over low heat until you are ready to serve.
  • Prep the spring roll veggies per instruction above. Combine the scallions, cilantro and mint in a small bowl and toss.
  • Finish the cookies: Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
  • Make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water as needed to make a super creamy but dip-able sauce.
  • Make the lemon tea: Bring water to a boil then remove from the heat. Add the tea bags and steep for 5 minutes.
  • Make the spring rolls: Fill a shallow pan (a 9″ round cake pan works great) with an inch of water. Place one rice paper in the water and let it rest for about 10 seconds, until the sheet is pliable but not super floppy. Carefully lay it flat on a paper towel
  • Cover the lower third of the rice paper with a few pieces of butter lettuce, carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
  • Fold the sides of the spring roll over the ingredients, then pull the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Repeat with the remaining ingredients.
  • Finish the noodles: Garnish with cilantro, peanuts, and scallions.
  • Serve: Cut spring rolls in half (if desired). Enjoy with the noodles, dipping sauce, lemon tea (with honey if desired), and a cookie.

Nutrition

Calories: 983kcal | Carbohydrates: 119g | Protein: 23g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1281mg | Potassium: 758mg | Fiber: 7g | Sugar: 45g | Vitamin A: 7300IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 5mg

Thai Spring Rolls

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 45 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 983 kcal

Ingredients
 
 

Peanut Butter Sugar Cookie - yields 6 Large cookies

  • 3/4 cup All-purpose flour spooned & leveled
  • 1/4 tsp Baking soda
  • 1 pinch Salt
  • 1/4 cup Butter softened
  • 1/4 cup Brown sugar packed
  • 2 TBSP Granulated sugar
  • 1/3 cup Peanut butter creamy not chunky
  • 1 large Egg room temperature
  • 1/2 tsp Vanilla extract
  • 1.5 TBSP Granulated sugar

Thai Noodles

  • 3 oz Rice noodles
  • 1 TBSP Avocado oil
  • 1/2 TBSP Sesame oil
  • 1/4 TBSP Red pepper flakes amount depends on how spicy you want it
  • 1/2 tsp Sweet chili paste
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • Fresh cilantro garnish
  • 2 TBSP Peanuts chopped
  • 1 TBSP Scallions chopped

Spring Rolls

  • 2 TBSP Scallions
  • ¼ cup Fresh cilantro roughly chopped
  • ¼ cup Fresh mint roughly chopped
  • 4 sheets Rice paper sheets
  • 1 cup Butter lettuce
  • 1/2 cup Carrots peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 1/4 cup Cucumber thinly sliced or sliced into strips with a julienne peeler
  • 1/2 Jalapeño pepper ribs and seeds removed, thinly sliced

Peanut Sauce

  • 3 TBSP Peanut butter creamy not chunky
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • 1/2 TBSP Sesame oil
  • 1 cloves Garlic pressed or minced
  • 1/4 cup Water as needed

Beverage

  • 2 bags Lemon tea
  • 24 oz Water

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone baking mats and set aside.
  • Make the peanut butter cookies: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer) mix the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
  • Add in the peanut butter, egg, and vanilla extract and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Add the dry ingredients and mix until just combined.
  • Place the remaining granulated sugar in a small bowl. Using a 3 Tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.
  • Bake for 10 to 12 minutes or until the tops of the cookies are set. Set a timer for the cookies while you make the noodles.
  • Cook the noodles according to the directions on the package, then drain well.
  • For the Thai noodles: While the noodles are boiling, heat the oils in a large skillet with red pepper flakes. Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
  • Coat the noodles: When the noodles are cooked, drain well. Then return to the pot and toss with the sauce. Reserve over low heat until you are ready to serve.
  • Prep the spring roll veggies per instruction above. Combine the scallions, cilantro and mint in a small bowl and toss.
  • Finish the cookies: Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
  • Make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water as needed to make a super creamy but dip-able sauce.
  • Make the lemon tea: Bring water to a boil then remove from the heat. Add the tea bags and steep for 5 minutes.
  • Make the spring rolls: Fill a shallow pan (a 9″ round cake pan works great) with an inch of water. Place one rice paper in the water and let it rest for about 10 seconds, until the sheet is pliable but not super floppy. Carefully lay it flat on a paper towel
  • Cover the lower third of the rice paper with a few pieces of butter lettuce, carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
  • Fold the sides of the spring roll over the ingredients, then pull the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Repeat with the remaining ingredients.
  • Finish the noodles: Garnish with cilantro, peanuts, and scallions.
  • Serve: Cut spring rolls in half (if desired). Enjoy with the noodles, dipping sauce, lemon tea (with honey if desired), and a cookie.

Nutrition

Calories: 983kcalCarbohydrates: 119gProtein: 23gFat: 49gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 111mgSodium: 1281mgPotassium: 758mgFiber: 7gSugar: 45gVitamin A: 7300IUVitamin C: 12mgCalcium: 145mgIron: 5mg
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