Meal Kit

Thai Vegetable Spring Rolls

With Peanut and Sweet Chili Dipping Sauce

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 7 days

Contains: Peanuts, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

With all kinds of delicious, fresh vegetables wrapped in rice paper, these Thai vegetable spring rolls are a light and refreshing dish for a fun-to-prepare Asian-inspired meal.

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In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 2 Persian Cucumber
  • 4 oz. Slaw Mix
  • 2 fl. oz. Sweet Chili Sauce
  • 1½ oz. Button Mushrooms
  • 4 Cilantro Sprigs
  • Info
    1 Tbsp. Sesame Seeds, Black
  • 6 Spring Roll Rice Paper
  • 0 Chives
  • 1 Radish Sprout
  • 2 Thai Basil
  • Info
    2 Peanut Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    160
  • Carbohydrates
    33g
  • Net Carbs
    27g
  • Fat
    2g
  • Protein
    4g
  • Sodium
    520mg

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Slice cucumbers in half lengthwise and slice halves into long. thin strips ("julienne"). Core red bell pepper, seed, and julienne.

  2. 2

    Prepare the Spring Rolls

    One at a time, dip rice papers into warm water for 5 seconds. Remove and place on a clean towel or cutting board. Place all ingredients save the two sauces in the center (horizontally), wrap and tuck the sides, then the bottom flap, and then carefully tuck and roll until closed. Cover with plastic wrap until serving.
  3. 3

    Plate the Dish

    Place spring rolls on a cutting board and cut them in half on a bias. Place the sliced spring rolls on a plate either standing up or lying next to each other. Fill two small dishes with the dipping sauces and place onto plate.

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