Spring Rolls with Tamarind Sauce

These fresh and veggie-centric spring rolls are filled with cabbage, carrots, cucumbers, and Thai basil. The tamarind dipping sauce has just the right amount of heat, salt and tang to really elevate the rolls. These rolls call for shrimp but if you are vegetarian or vegan, feel free to omit them and make this your own!
July 11, 2018
Serves 4 Total time:
20 Minutes



Mix all of the condiments together to make the dipping sauce. Set aside.


Bring a pot of slightly salted water to a boil. Add in the shrimp and boil for about 2-3 minutes, or until the shrimp is pink and fully cooked. Remove the shrimp from the water and allow them to cool slightly. Slice the shrimp down the middle so that you have two thin halves.


Cut the vegetables for the rolls so that they are all a similar length and very thin. Fill a large plate with a small amount of water just deep enough to submerge the rice paper.


Arrange all of your roll items on a platter and dip a rice paper wrapper in the water.

When the paper is pliable, place it on a parchment-covered plate and layer a small amount of the roll fillings in the center of the wrapper. Add 3-4 shrimp halves, 3-4 pieces of each vegetable, a small handful of noodles, and top with 2-3 pieces of basil. Carefully roll the wrapper up by pulling the side closest to you up over the filling and pressing the edge on the other side, then pull the ends to the left and right to the middle of the roll and carefully roll the wrapper up. Wet a paper towel and place the paper towel on a plate or in a container, then place the roll on top of it. Wet another towel and place it on top of the roll. Doing this is very important in order to keep the rice paper from sticking and tearing.


Repeat the previous step with the remaining rice wrappers until you’ve used up the wrappers or the filling. Carefully cut the rolls in half and eat immediately!

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