“Take a Chance On Me” Hand-rolled, Cold, Rice Paper Spring Rolls with Four Dipping Sauces (yum)

By Jackie DeKnock  ,   

September 1, 2015

Preparing your ingredients does take time – lots of slicing, dicing and chopping! But…but, it’s worth every second of chopping for him as you’ll find out once you taste these delicious spring rolls. Here is a list of the ingredients that I LOVE to prepare for my spring rolls, you can suit yourself and select your favourites, oh and his favourites.

Rice paper and spring rolls were invented by the Vietnamese, but the Thai people very quickly inherited them!

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Package of Rice Paper (8 1/2 inches/22cm in diameter)

Iceberg Lettuce (cut into quarters and separated into pieces)

Chop the vegetables*:

Baby Carrots


Red Pepper

Green Onion


Bean Sprouts (wash well, rinse, strain and enjoy…can spoil quickly, so eat well within expiry date)

Coarsely chop the following herbs:




Prepare protein filling:

Cooked Shrimp (leave whole)

Cooked Chicken (par-boiled which is an excellent way to retain chicken's moisture, slice on a bias into 1 inch strips)

Lemon Lime Dipping Sauce:

1 whole lemon, zest and juice (equivalent of ½ cup)

1 whole lime, zest and juice (equivalent of ¼ cup)

1 ½ tablespoon fish sauce

½ cup water

1 tablespoon garlic, chopped finely

1/3 cup sugar

1 tablespoon peanuts, roasted and finely chopped

1 teaspoon coriander, chopped

1 teaspoon red pepper, finely chopped

Authentic Thai Peanut Dipping Sauce:

1 cup light coconut milk (use regular coconut milk to make it even more decadent)

2 tablespoons Thai red curry paste

6 tablespoons peanut butter (creamy or chunky, your preference)

¼ teaspoon sea salt (or more to taste)

1/8 cup sugar (or more to taste)

1 tablespoons white vinegar (cider or rice vinegar work well)

¼ cup water

chopped peanuts (optional)

Cilantro-Lime Dipping Sauce:

1 Lime Zest

2 Limes Juiced

2 tablespoons Rice Wine Vinegar

1 tablespoon Chopped Cilantro

1 teaspoon sugar

Sweet Chili Dipping Sauce:

¼ c water

1/8 c white vinegar

½ tsp. hoisin sauce

1 dash red hot chili peppers (dried)

¼ c brown sugar


Soak rice paper in hot water, cover all areas of paper and allow softening for a minute or two.

Place lettuce on top of rice paper and then add the ingredients of your choice on the upper 2/3rds of the rice paper. Note: I like to place lettuce down on top of the rice paper as it ‘holds’ all of the ingredients together inside the rice paper. Rice paper is somewhat fragile and can tear easily, I find that the lettuce protects the rice paper. Your call though if you prefer not to use lettuce…I just happen to like nice looking spring rolls!

Fold rice paper 1/3 up from the bottom and then down from the top. Tightly and gently, roll-up from one side to the other. When rolling, be sure to roll tight, but not too tight to cause the rice paper to break. Slice your spring roll in half, place standing ‘up’ on your plate. Select your dipping sauce, pour into a little dipping sauce dish if you have one and dip away and enjoy the crunch, the amazing blend of flavours!

Lemon Lime Dipping Sauce:

Place liquids, zest, garlic and sugar in a small saucepan and bring to a boil. Once boiling, turn the heat down to simmer and add the coriander, peanuts and peppers. Mix well and take off the heat. Ready to serve!

Authentic Thai Peanut Dipping Sauce:

Place all ingredients into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.

Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.

Remove from heat, mix in chopped peanuts, if using, and serve immediately. The sauce can be stored in the refrigerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

Cilantro-Lime Dipping Sauce:

Blend all ingredients together at the last minute just prior to serving. No need to heat, just stir well to dissolve the sugar and serve!

Sweet Chili Dipping Sauce:

Mix together and bring to a boil…cool and serve.

*To prepare the vegetables, finely slice into a 'matchstick' size, about an inch in length (base how much according to your taste buds)!

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