Chef Toby shares his Thai Spring Rolls recipe

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1 cucumber, julienned

2 carrots, julienned

1 head bibb lettuce, torn

1 cup cooked rice noodles, prepared according to package directions

1/4 cup cilantro

1 lb. cooked peeled and deveined shrimp (26-30 count size)

2 red cabbage, shredded

1/3 cup rice wine vinegar

2 tsp. Stevia

¼ cup Garlic Sauce

Twelve 6-inch spring roll wrappers


  1. In a medium mixing bowl ½ full of warm water, soak one spring roll wrapper for 5-10 seconds or until limp and pliable.
  1. Using a cutting board for workspace, lay wrapper onto surface. Across the lower  1/3 of the wrapper, arrange marinated vegetable and shrimp ingredients in an even horizontal line, leaving a 1” space from the bottom.
  1. Fold the bottom edge of the wrapper on top of the filling.  Pull the left edge of the wrapper over the filling and the folded bottom edge, rolling firmly and tightly as you go (see video).   Repeat with right side.  Repeat process with remaining ingredients and wrappers.
  1. Serve with Sweet Chili Sauce or Thai Peanut Sauce

Peanut Dipping Sauce

1/4 cup “alternative” peanut butter

1/4 cup very hot water (180 degrees)

1 tbsp. light soy sauce (or tamari)

2 tbsp. chili garlic sauce

1/3 cup light coconut milk

1 tbsp. rice vinegar

1 tsp. stevia

1 tsp.  fresh lime juice

Freshly ground black pepper

-- Whisk all ingredients together thoroughly in medium mixing bowl.  Enjoy!

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