Spring rolls stuffed with peanut pad thai noodles, fresh veggies, and a whole lot of flavor! Did I mention these are easy to make too? Winner!
I can’t believe I am just now sharing these with you guys. A while back I had a bunch of ladies over for a little girl’s night. We had a clothing rep over so we could shop at home, we had books for kids, as who can go out and not think about their kids? Not this mama. And we had TONS of yummy food. Not to mention friendship, conversation, and a little gossip. I won’t lie!
Anyway, I really, really, really wanted to make spring rolls. Usually when I throw a party the fare is heavy on the butter, sugar, cheese, etc. Ya know? Foods people love to love! But for this party I really wanted to lighten things up, and have some fresh options. I had this gorgeous basil fresh from my mom and dad’s garden, and I was looking for the perfect way to use it.
Ta da! Meet the perfect way. For realz tho! You may have noticed I have been on a bit of a thia inspired kick of late with this Thai Shrimp Noodle Bowl, and this Thai Peanut Penne, and this thai butternut squash soup. But you guys, it is SOOOOO good, I just can’t help myself. Especially when you add in lots of fresh veggies like shredded carrots, cucumbers, cilantro, and basil! What the what??? Yup!
Anyway, I basically just showed you the same picture twice (very slight variation), why? Because these are worth the double take! They are ezpz as they should be, and screaming with insane flavor, that comes from a great combination, and a bottle of prepared peanut sauce. They are an excellent appetizer for a holiday party, and won’t leave anyone regretting their choice the next day…unless they are allergic to peanuts, in that case, steer clear!
Anyway, enough of my love-y dube-y gushing about this ultimate flavorful spring roll combination, go and make these, then come back and tell me what you think! But only if it is nice.
Pad Thai Spring Rolls
- 1-8 ounce box glass noodles
- 2 cups peanut sauce + extra for dipping
- 1 cup cilantro
- 1 cup basil leaves
- 1 cup shredded carrots
- 1 cup spiralized cucumber
- 16 Spring Roll Wrappers
- 1/2 cup Crushed peanuts optional
- Prepare glass noodles according to package directions
- Saute cooked glass noodles in a pan with prepared peanut sauce (buy it or make your own)
- Spiralize cucumber noodles, and prepare the rest of the filling.
- Fill a shallow container with hot water, and soak the spring roll wrappers in the water for 30 seconds, layer in the basil leaves, cilantro, shredded carrots, cucumber, crushed peanuts, and peanut pad thai noodles.*
- Roll into spring roll
- Serve with a peanut sauce
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.