MyNutriCounter / Pad Thai Spring Rolls



For the Pad Thai Sauce

30ml/1fl oz tamarind paste

30ml/1fl oz fish sauce

30ml/1fl oz lime juice

20g/0.66oz palm sugar

15g/0.5oz garlic, minced

7g/0.25oz cilantro/coriander, chopped

7g/0.25oz Thai chilli, chopped

20g/0.66oz roasted peanuts, chopped

For the Spring Rolls

4 pieces rice paper

100g/3.5oz carrots, julienne

200g/7oz cucumber, cored and cut julienne

100g/3.5oz onions, thinly sliced


  1. Whisk all ingredients except for the rice sauce in a bowl.
  2. Toss the carrots, cucumber, and onions into the pad thai sauce.
  3. Hydrate each sheet of rice paper by dipping for a few seconds in water.
  4. Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.



Update Message: Contrary to what you make think, not all Spring Rolls are deep-fried.

Tags: recipes, gluten-free, dairy-free, raw, lunch, snack, Starters

Revision: 1