Pei Wei-Style Thai Spring Rolls

This recipe uses whole-food ingredients and minimally processed elements to replace industrial oils and refined sugars for a healthier, more flavorful version.

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Ingredients

  • 8 organic rice paper wrappers
  • 2 cups shredded organic carrots
  • 2 cups shredded organic savoy cabbage
  • 1 cup organic mung bean sprouts
  • 1 cup shiitake mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons avocado oil
  • 2 scallions, thinly sliced
  • 3 tablespoons coconut aminos (for sauce)
  • 1 tablespoon date syrup
  • 1 teaspoon fresh lime juice
  • 1 pinch sea salt

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What you'll need

  • Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
  • Small ramekins — Individual portions for dips, baked eggs, and small bites.
  • Pastry brush — Brush egg wash or oil on dough without tearing it.

Instructions

  1. Sauté the shiitake mushrooms in 2 tablespoons of avocado oil with minced garlic and ginger until tender.
  2. Add shredded carrots, cabbage, and bean sprouts to the pan; sauté for 5 minutes until tender-crisp.
  3. Remove the mixture from heat and toss with sliced scallions; let cool slightly to avoid steaming the wrappers.
  4. Whisk together coconut aminos, date syrup, lime juice, and sea salt to make the dipping sauce.
  5. Submerge rice paper wrappers in warm water for 10-15 seconds until pliable.
  6. Lay one wrapper flat on a clean surface; place a small amount of vegetable filling in the lower third.
  7. Fold the sides of the wrapper in over the filling, then roll tightly away from you into a snug cylinder.
  8. Serve immediately with the dipping sauce.

FAQ

Can I use any type of avocado oil?

Yes, as long as the avocado oil is high-quality and extra virgin to maintain its health benefits.

What can I substitute if I don't have date syrup?

You can use 1/4 cup of pure maple syrup or honey as a sugar-free alternative, adjusting to taste.

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