Green Curry Spring Rolls Recipe

There’s something magical about rolling up a little bundle of freshness and flavor with my own hands. Join me as I embark on a taste adventure with these Thai-inspired rice paper rolls, where a fusion of coconut milk, vibrant herbs, and crunchy veggies unite in every delicious bite!

I enjoy making meals that are nutritious yet bursting with flavor. My Green Curry Spring Rolls are a take on the delicious, fresh rolls found throughout Southeast Asia.

These rolls are packed with fresh herbs—like cilantro and Thai basil—that add an aromatic punch. Nutrition-wise, I consider these a well-balanced meal; they include a mix of vegetables, vermicelli noodles, and optional protein.

My husband and I eat them as part of a light and refreshing dinner.

Ingredients

• Coconut milk: Creamy texture, healthy fats, adds richness and a subtle sweetness.
• Green curry paste: Aromatic blend, brings a spicy, fragrant punch to the rolls.
• Soy sauce: Adds salty umami depth, enhances savory flavors.
• Fish sauce: Intensely savory, provides savory balance, derived from fermented fish.
• Lime juice: Bright acidity, adds a tangy, zesty contrast to richness.
• Vermicelli noodles: Light texture, carbohydrate source, absorbs flavorful sauces.
• Carrots: Crunchy, rich in beta-carotene, adds color and sweetness.
• Bell pepper: Crisp, vitamin-rich, provides sweet crunch and vibrant color.
• Cucumber: Refreshing and hydrating, adds a crisp, cooling element.
• Herbs (cilantro, basil, mint): Freshness, aromatic herbs add complexity and brightness.

Ingredient Quantities

• 8 rice paper wrappers
• 1 cup coconut milk
• 2 tablespoons green curry paste
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon brown sugar
• 1 cup cooked vermicelli noodles
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh Thai basil
• 1/4 cup chopped fresh mint
• 2 green onions, sliced
• 8 large lettuce leaves
• 1/2 cup crushed peanuts
• Optional: protein of choice (shrimp, chicken, tofu), cooked and sliced

How to Make this

1. In a small saucepan over medium heat, mix the following ingredients: coconut milk, green curry paste, soy sauce, fish sauce, lime juice, vegetable oil, and brown sugar. Stir together until well incorporated, then set aside to cool.

2. Get a shallow dish and fill it with warm water. One at a time, dip the rice paper wrappers into the warm water for about 10 to 15 seconds. They should be pliable but not overly soft. Lay the pliable wrapper flat on a clean, damp kitchen towel. You can do this on a towel-lined countertop.

3. Position a lettuce leaf at the core of the rice paper wrapper. Add a portion of cooked vermicelli noodles, shredded carrots, red bell pepper, cucumber, cilantro, Thai basil, mint, and green onions on top.

4. If you are adding protein, place a few slices of your chosen protein on top of the vegetables inside the rice paper wrapper.

5. Crushed peanuts should be sprinkled atop the fillings in the center of the wrapper.

6. Fold the rice paper bottom over the filling. Then fold the sides in and roll it up from the bottom, tucking the filling inside and making sure it is closed. This is all about achieving the right tightness and structure, with the only real guideline being to ensure that it’s secure enough to not fall apart once you dip it in sauce.

7. Perform the procedure for the other spring rolls, resulting in eight rolls total.

8. Serve at once or chill until the time comes to serve, making certain that you cover the spring rolls with a wet paper towel to keep them from drying out.

9. To serve, if desired, slice each spring roll in half and arrange on a platter.

10. Utilize the green curry sauce as a dunking sauce for the spring rolls or drizzle over them before serving. Enjoy!

Equipment Needed

1. Small saucepan
2. Stirring spoon or spatula
3. Shallow dish or pie plate
4. Clean, damp kitchen towel
5. Cutting board
6. Knife
7. Measuring cups
8. Measuring spoons
9. Serving platter

FAQ

• What type of rice paper wrappers should I use?Procure medium-sized rice paper wrappers, usually about 22cm across, that are typically found in Asian grocery stores.
• Can I make these spring rolls ahead of time?Preparing and eating them straight away is best, but you can make them a couple of hours in advance. To prevent them from drying out, keep them covered with a damp cloth.
• What can I use as a vegetarian protein option?Tofu makes an excellent vegetarian substitute. Just cook it and cut it into thin strips before putting it in your spring rolls.
• Is there a substitute for fish sauce?A vegetarian substitute for fish sauce is soy sauce or tamari, but using these may slightly change the flavor.
• Can I adjust the spiciness of the curry?Indeed, you can change the quantity of green curry paste to suit your taste. Reduce it for a milder flavor, or amp up the amount for a dish that’s hotter than typical green curry.
• How should I store leftovers?Leftover rolls should be wrapped in individual portions of plastic wrap and stored in the refrigerator, where the rolls can last for about a day. It is worth noting that the rolls might be somewhat firmer after refrigerating.
• What dipping sauce pairs well with these spring rolls?A basic combination of soy sauce, lime juice, and a touch of sugar creates a dipping sauce with a lot of flavor, or you can opt for a sweet chili sauce to ramp up the sweetness and spice.

Green Curry Spring Rolls Recipe Substitutions and Variations

Wraps made from rice paper: Use large lettuce leaves instead of rice paper to eliminate the carbs.
Coconut milk: For a lighter substitute, use almond milk with a little bit of coconut extract added.
Fish sauce: Soy sauce or tamari can provide a similar umami flavor for fish sauce avoiders.
Brown sugar. Substitute honey or maple syrup for the brown sugar. Use these natural sweeteners in a one-to-one ratio.
If you can’t find Thai basil, you can use regular basil or a mix of basil and mint.

Pro Tips

1. For extra flavor, marinate your protein choice (shrimp, chicken, or tofu) in a little soy sauce and lime juice before cooking. This will enhance the taste and ensure it complements the other ingredients well.

2. To prevent the rice paper wrappers from sticking to surfaces or each other, lay them on a damp towel as you work. Keeping your hands slightly moist can also help manage the sticky rice paper.

3. When assembling the rolls, ensure that the ingredients are evenly distributed and avoid overstuffing. This will make rolling easier and prevent tears in the rice paper.

4. Chill the rolls for at least 15 minutes before serving. This helps the rolls firm up slightly and makes them easier to handle and eat.

5. Consider making a double batch of the green curry sauce to serve on the side as a dipping sauce. A slightly thicker version can be made by simmering the sauce longer, which adds a richer flavor to accompany the rolls.