These Thai Salad Spring Rolls offer a tasty twist on traditional game-day appetizers. Packed with fresh herbs and vegetables—shredded napa cabbage, grated carrots, chopped mint and basil—plus dry-roasted peanuts, these spring rolls offer a satisfying crunch your guests will love. Serve this easy spring roll recipe with our homemade peanut sauce for dipping.
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For the peanut sauce
For the Thai salad rolls
- Make the sauce: In a small saucepan, heat the brown sugar and water over low heat to melt the sugar. Transfer to a small bowl. Stir in the peanut butter, soy sauce, lime juice and cayenne until well blended. (The sauce can be made several days ahead.)
- Make the rolls: In a large bowl, toss together the napa cabbage, carrots, mint, basil and peanuts. Measure out ¼ cup of the peanut sauce and toss with the vegetables.
- Line a tray or platter with damp paper towels. Fill a round cake pan (or other shallow bowl) with hot water. Soak a spring roll wrapper for a minute or so—just long enough to make it flexible, but not longer, or it will start to disintegrate.
- Place the spring roll wrapper on a work surface. Scoop out ⅓ cup of the vegetable mixture and place on the bottom half of the wrapper. Fold the bottom edge of the wrapper over the filling, and then fold in the 2 sides. Gently but firmly roll the wrapper up to the top.
- Place the roll on the tray, and cover with damp paper towels. Continue until all of the filling is used up, keeping the rolls covered with damp towels.
- Cover the tray of rolls with plastic and refrigerate for at least 1 hour. (The rolls can be made 1 day ahead and kept well-covered in the refrigerator.)
- To serve, cut the rolls in half with a sharp, serrated knife. Drizzle some sauce into the open end of the rolls. Set out the bowl of peanut sauce for spooning into the rolls.