Thai rolls recipe

These are a balanced snack of protein, carbs, and vegetables rolled into the perfect size for little hands

Serves 8


  • 1 tbsp vegetable oil
  • 50 g finely chopped onion
  • 1 tsp minced garlic
  • 235 ml chicken broth or coconut milk
  • 2 tbsp cornstarch or tapioca starch
  • ½ tsp curry paste
  • 330g Thai rice or wild rice, cooked
  • 30g sunflower or pumpkin seeds
  • 8 rice paper wrappers
  • 60g each carrots and snow peas, cut into thin strips


How to make Thai rolls

1. Heat oil in a small saucepan and cook onion and garlic for 3 minutes.

2. In a small bowl whisk broth, cornstarch, and curry paste. Stir into hot onion mixture. Cook and stir until thickened, about 5 minutes. Set 160 ml sauce aside. Combine rice, seeds, and remaining onion sauce in a large bowl.

3. Dip each rice paper in warm water and place between paper towels. Let stand for 10 minutes, set aside.

4. Steam veggies for 2 minutes.

5. To assemble each roll, take 1 rice paper and fill with 2 tablespoons of rice mixture. Place some carrot and snow pea strips over rice. Fold rice paper over on each side, rolling up as you would a burrito. Repeat with remaining rice papers and filling.

6. In a steamer, place rolls seam-side down and steam for 5 minutes. Serve with reserved dipping sauce.

© Leslie Hammond and Lynee Marie Rominger from The Allergy-Free Cookbook for Kids
Buy the book online


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Friday 02 July 2010
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