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Thai Crab Stick Spring Rolls

Light and fresh spring rolls with Thai herbs and a premium Thai Crab Sticks, perfect as an appetizer.

Thai Crab Stick Spring Rolls are fresh and light Thai-style rolls filled with shredded crab sticks, crisp vegetables, and fragrant herbs, wrapped in soft rice paper. Served with a tangy sweet chili dipping sauce, this dish delivers a refreshing balance of savory, sweet, and citrusy flavors, making it a perfect appetizer or light snack inspired by Thai cuisine. Ingredients For the Spring Rolls 8–10 rice paper wrappers 200 g Thai crab sticks, shredded lengthwise 1 cup lettuce leaves (butter or romaine), thinly sliced 1 medium carrot, julienned ½ cucumber, julienned (seeds removed) ¼ cup fresh Thai basil leaves ¼ cup fresh mint leaves 2 tbsp fresh cilantro leaves Optional Add-Ins Thai bird’s eye chili, thinly sliced (for extra heat) Rice vermicelli noodles, cooked and cooled Thai Sweet Chili Dipping Sauce 4 tbsp Thai sweet chili sauce 1 tbsp lime juice 1 tsp fish sauce 1 tbsp crushed roasted peanuts Mix all ingredients in a small bowl and set aside. Instructions Prepare the Filling Shred the Thai crab sticks into long strands. Wash and dry all vegetables and herbs thoroughly. Arrange all fillings neatly for easy assembly. Soften the Rice Paper Fill a wide bowl with warm water. Dip one rice paper wrapper into the water for 5–7 seconds until pliable but not too soft. Place it flat on a clean surface. Assemble the Spring Roll Place lettuce on the lower third of the wrapper. Add crab sticks, carrot, cucumber, herbs, and optional noodles. Keep the filling compact and evenly distributed. Roll the Spring Roll Fold the bottom edge over the filling. Fold both sides inward. Roll tightly upward to form a neat cylinder. Repeat Continue with the remaining ingredients until all rolls are made. Serve Slice rolls diagonally in half for presentation. Serve immediately with Thai sweet chili dipping sauce.

thai-crab-stick-spring-rolls

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