Fresh Thai spring rolls with a delicious sauce are called poh pia sod in Thai, which literally means fresh spring roll. A version of spring rolls with cabbage came from China, migrated to Vietnam, and then to neighboring Thailand.
Link to a video showing how to make fresh spring rolls and Thai sauce if the video doesn’t load on your computer.
Spring rolls come in different shapes and with a wide range of possible fillings, from shrimp to pork and from noodles to vegetables. They can be wrapped in rice paper, as in Thailand and Vietnam, or in lettuce or cabbage, as in China.
Many restaurants offer deep-fried spring rolls as an appetizer because they can be prepared in advance. Fresh spring rolls are less common on the menu because they have to be prepared within a few hours before consumption.
What’s on this page for you?
Ingredientsyou need for fresh spring rolls withThai sauce
For salad carts
- Income from maize
- Dear Vasili.
- Spring bale wrapper
for Thai sauce
- Cilantro/Coriander root
- Chili Bird’s Eye
- Lime juice
- Fish sauce
- Palm Sugar
- Pickled garlic with pickled water
These Thai vegan spring rolls are a great addition to your menu repertoire.
Fresh spring rolls, deep-fried spring rolls and dipping sauces
If only because the Chinese originally made spring rolls with the food available for their festivals in the spring, fresh spring rolls are not limited to vegetable fillings. You can add cooked crustaceans like shrimp or crab meat, cooked fish and also meat. You don’t have to be limited by tradition, so feel free to experiment.
Fried spring rolls, or poh pia dood, are usually served with a very sweet, yellowish plum sauce.
In fact, there are a number of suitable sauces, including a mild chili sauce (which we’ve characterized with our excellent recipe for roasted mushrooms), strong dark sauces like the one in our recipe for air-roasted chicken, and a more acidic, spicy sauce that I much prefer to use for vegetable salad rolls.
The reason vegan/vegetarian salad sandwiches are better with a stronger dressing is that they just taste fresher. The sweet sauces are a bit too monotonous in combination with the vegetable dishes for my taste.
Then I make fresh spring rolls with a dipping sauce that is delicious, not sweet, and you’ll love it.
Thai sauces abound, and this is my favorite to garnish these vegetarian spring rolls with.
How to make Thai sauce for spring rolls – step by step
It is best to prepare the sauce before you make the sandwiches, for the simple reason that the sauce will then stay fresh much longer.
Step 1 Chop and crush basic spices
Grind and pound the coriander/ cilantro root in a mortar, adding a little salt to make the grinding easier. Finely chop the garlic, crush it in a mortar and pound it again.
Slice the chilli (be careful, these little peppers are deceptively hot) and crush them along with the garlic and coriander root. Puree to a moderately fine paste.
Step 2 Add the liquid from the sauce
Once you are done tapping, add the lime juice and fish sauce and palm sugar. If you put it off, the spices will brown because they oxidize, and you want a nice bright green sauce.
Mix everything together well and you should have a nice light sauce with some texture from the ground spices.
Mixing the lime juice and fish sauce will prevent oxidation. Cover with plastic wrap and refrigerate until ready to serve.
Delicious spring rolls with a Thai sauce that spices up the vegetables.
How to make vegetarian spring rolls (salad rolls) step by step
Step 1 Prepare vegetables for dressing
Fresh spring rolls require freshly cooked vegetables, so you should prepare the freshest vegetables just before you make your spring rolls. If you cook too many vegetables, the cut vegetables will dry out and their flavor will suffer.
If your corn is overcooked, remove the husks and steam or boil it for 10 minutes or until tender. Let it cool.
I like to partially peel the cucumber with a serrated peeler, which removes about half of the skin and creates a nice contrast between the dark green skin and the light green flesh of the cucumber. After peeling, cut the fingers lengthwise and julienne them into thin sticks the size of fries.
Peel the carrots and grate them with a vegetable grater.
Cut the cooked corn vertically to loosen the kernels. Try to keep them sliced, as they will be easier to add when filling the buns.
Wash the lettuce and basil leaves and keep them separate.
You need to wet the sheets to make them soft and easy to work with – see video.
Step 2 Filling salad rolls
You will need a bowl of fresh water to quickly wash the rice paper sheets before filling them. Rice paper comes in different sizes, so you need to cut it into rectangles about 10 cm wide and 8-9 cm long – you don’t have to be precise.
Some rice wraps are round and you can use those too. Remember, the rice flakes are only there so you can easily eat the rolls with your fingers and dip the ends in the sauce to keep everything under control.
Take a dry rice pad and soak it in a water bath, then turn it over and soak it again quickly. Lay the unit flat on the preparation surface.
First lay out the lettuce leaves, folding them in half and leaving the edges of the leaves sticking out at the sides.
Put some cucumber sticks and grated carrots on top and finally some basil leaves.
Rolling is the only trick, as the wrappers are a bit slippery and quite fragile.
1. Add the vegetables and lift the edge of the wrap. 2. Pull a vegetable towards you to secure the bowl underneath. 3. Turn it half a turn. 4. Add more vegetables – in this case, corn. 5. Wrap the corn by turning it over. 6. Put everything back in its packaging. 7. Cut it in half. 8. Divide and rule.
If you leave them in the water bath too long, they will become too soft, and if you leave them in the bath too short, they will become too brittle. Think about how long it would take to jump naked on either side into an ice cold shower, or just watch the video above to get an idea of how long it would take.
Once you have wraps with the right moisture, place your fingers on the vegetables and your thumbs on the edge of the wrap. Squeeze your fingers together as if making a fist to squeeze the vegetables and lettuce leaves together.
Lift the edge of the foil with your thumbs and grasp it with your fingers, rolling the foil very tightly until the edge overlaps and rests on the foil underneath.
Add the corn slice and continue rolling, while maintaining tension, until you have a large, neatly wrapped sausage-shaped vegetable roll.
You may have to practice a few times to close them without breaking the packaging.
You need to pack the ingredients tightly so that the packets end up staying together.
Cut your summer rolls neatly to serve immediately.
Make as many rolls as needed and cut the wrapped rolls in the middle, leaving a cut end and an end with lettuce leaves.
Serve with the sauce and eat immediately.
This spicy Thai dipping sauce brings these fresh spring rolls to life.
Preparation of fresh spring rolls with thai sauce Recipe
Fresh spring rolls with Thai sauce
A video showing the preparation of this recipe is at the top of the page – handy link to the video below the description here.
These fresh vegetarian and vegan spring rolls pair perfectly with our fantastic spicy Thai sauce – just add fish sauce for our vegetarian version. They are healthy, easy to prepare and make a delicious non-daily snack or a light lunch or snack. You can even encourage them to go outside for a picnic, as the summer rolls around!
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Cooking time 10 minutes
Total time 10 minutes
Hors d’oeuvres gang, hors d’oeuvres.
For 2 persons
Calories 353 kcal
Thai dipping sauce
- Peel the garlic, wash and dry the coriander/cilantro root and cut the stalks from the chilli. Cut all these ingredients into small pieces for easy mashing.
- pounds of cilantro/cilantro root with a pinch of salt. Then add the garlic and mash for about a minute to combine. Then add the chopped chilli and mash to a paste.
- Immediately add the lime juice with the fish sauce and palm sugar. Stir to dissolve the sugar and add it to the liquid to make a sauce.
- This dish can be made in a small blender with all the ingredients at once, but using a mortar and pestle is definitely the best way to go.
Fresh spring rolls
- Partially remove the skin of the cucumber with a serrated peeler. Cut into long thin sticks, similar to French fries, so thin.
- If the corn is not cooked, steam or boil it for 10 minutes. Let cool slightly and cut the edible corn lengthwise.
- Peel and grate the carrots.
- Rinse the lettuce and separate the individual leaves.
- Separate the basil leaves from the stems.
Calories: 353kcalCarbohydrates: 73g Protein: 13gFat: 2gSaturated fat: 1gCholesterol: 7mgSodium: 1228mgPotassium: 891mgFiber: 7gSugar: 15gVitamin A: 6743IU Vitamin C: 28mg Calcium: 121mg Iron: 4mg
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frequently asked questions about spring rollers
What are spring rollers made of?
Spring rolls are a collection of fillings wrapped in a thin rice sheet. The ingredients can be any combination of meat, fish, vegetables, tofu, noodles. They can be reheated fresh or baked and served with one or more pasta sauces.
What is the difference between summer and spring rolls?
In practice, there is no difference between summer rolls and spring rolls, except that summer rolls are usually filled with summer chamois and are often prepared to be eaten outside. Seals probably reflect what is available in season.
Are spring rolls bad for you?
Maybe. Fried spring rolls are not the healthiest option, as they have a higher fat content when fried. Fresh spring rolls are not cooked, so the ingredients must either be raw and very well washed, or carefully fried to be safe to eat. They also need to be eaten quickly.
Can you make spring rolls in advance?
The real answer is that spring rolls should be eaten as soon as possible after preparation. If you let the vegetables sit with the liquid, the surfaces will dry out and the containers will become dry and difficult to eat. You can try wrapping them in aluminum foil or plastic wrap, but we recommend keeping them no longer than a few hours to get the best flavor.
Katie in action
School is fun – I’ve learned a lot and my teachers are nice!
Sometimes school is a place where learning is almost as much fun as playing with your friends.
Katie has great teachers who make the days fly by, and a great group of friends in Thailand. So much to learn, so much to see, so much of a full life ahead!
I really hope you enjoy this dish. If you do, I’d love to hear your comments, so come back and let me know how you liked it.
I am a Thai mother and I love to cook for my children. Over the years, I have adapted family recipes and borrowed recipes from friends to make them even more delicious. I publish my authentic Thai recipes here for the world to enjoy. Whenever I have the opportunity to travel, I publish information to help others visit Thailand.
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