Thai Spring Rolls

Fresh spring rolls filled with hard cooked eggs, spinach, rice noodles, carrots, cabbage and bean sprouts

  1. In medium bowl, combine spinach, basil and mint. Reserve.
  2. In small bowl, combine rice wine vinegar and sugar. Whisk until combined.
  3. Gradually whisk vegetable oil into vinegar mixture until well blended.
  4. Fill 4-qt. pot with water. Boil over high heat. Add rice noodles. Boil noodles 3 minutes, or until tender. Remove from heat and drain noodles. Quickly plunge noodles into ice water. Drain.
  5. Add canola oil and sweet chili sauce to cooled noodles. Gently toss to coat noodles. Reserve.
  6. Dress spinach mixture with prepared rice wine vinaigrette.
  7. To assemble, rehydrate rice paper wrapper and lay flat on work surface.
  8. Place spinach in center of wrapper. Top with shredded carrots, napa cabbage, bean sprouts and hard cooked eggs.
  9. Add dressed rice noodles and cilantro.
  10. Tuck sides of wrapper tightly over filling and roll forward to close. Serve immediately.

  • For sauce options, consider peanut sauce, chili sauce or traditional Thai dipping sauce

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