Thai Spring Roll

Menu Part: 
Cuisine Type: 
36 rolls

This spring roll is featured biweekly in residential dining halls for sushi day. It is a favorite that allows students to try different types of food while on campus. This colorful spring roll is great for display and is packed full of flavor.


2 14-oz. packages vermicelli rice noodles
3 12-oz. packages rice paper
5 lb. shredded lettuce
2 lb. shredded carrots
3 bunches green onions, sliced thin on the bias
2 oz. fresh basil leaves
2 oz. fresh mint leaves
2 bunches fresh cilantro, cut in 2-in. pieces, remove large stems
2 cups chopped peanuts 

Thai Sweet Chili Sauce
Yield: About 4 1/2 cups
2 cups white vinegar
2 cups water
2 cups sugar
2 tsp. crushed red pepper
2 oz. finely shredded carrots
3 tbsp. cornstarch


  1. Place 1 gallon water in large pot and bring to a boil. Add vermicelli and cook 3 to 5 minutes, until softened. Remove from heat, drain and cool with ice. Hold for service.
  2. Place about 1 inch water in 2 1/2-inch pan over low heat and maintain just a simmer.
  3. Place two wet towels on table to work on.
  4. Dip rice paper in hot water for 10 to 15 seconds and place on towel. Repeat with second piece and overlap about 1⁄3 of way down first piece.
  5. Place 1/2 ounce lettuce near bottom of paper. Top with 1/4 ounce noodles, carrots, few green onions, 2 to 3 basil and mint leaves and few cilantro sprigs. Pull bottom of paper over filling, fold sides in tight and roll to keep it as tight as possible.
  6. Cut in half on slight bias and serve with chili sauce and peanuts.

Sauce preparation

  1. Place vinegar, water, sugar, red pepper and carrots in small sauce pot and bring to a simmer over medium heat. Dissolve cornstarch with small amount of water and add to liquid, until slightly thickened. Remove from heat and cool to room temperature.
Source: Florida Institute of Technology (Melbourne)

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