Looking for a fresh and healthy meal that’s packed with flavor and comes together quickly? These curried Thai spring roll lettuce wraps are the answer!
They combine vibrant vegetables, aromatic herbs, and a creamy peanut sauce for a dish that’s both satisfying and light.
Perfect for busy weeknights or casual gatherings, this recipe is easy to make and full of bold, irresistible flavors.
Why You’ll Love This Easy Food Recipe
This recipe is a fun twist on traditional spring rolls. Using crisp butter lettuce instead of rice paper gives you a lighter, gluten-free option that’s just as satisfying.
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The peanut sauce, infused with red curry paste, ties the whole dish together, making each bite a burst of umami goodness. Plus, it’s customizable! Whether you’re feeding a family or meal prepping for the week, these wraps adapt to your needs effortlessly.
Simple Steps for a Quick & Flavorful Meal
You’ll start by preparing rice noodles and chopping an array of colorful vegetables like bell peppers, carrots, and cucumber. Toss them with fresh basil and creamy peanut sauce to create the perfect filling.
The wraps are assembled by layering the filling onto lettuce leaves and topping with sliced avocado, crushed peanuts, and a squeeze of lime.
It’s an easy process that delivers big results. Prep time is minimal, and you’ll have a delicious meal on the table in just 30 minutes!
Customization & Dietary Modifications
One of the best things about this recipe is its flexibility. Here are some ideas to tailor it to your dietary preferences:
- Vegan Option: It’s already vegan-friendly! Just make sure to check your curry paste and peanut sauce for any animal-derived ingredients.
- Low-Carb Swap: Skip the rice noodles and double up on the veggies for a low-carb version.
- Spice Level: Adjust the heat by adding or omitting Fresno chiles or Thai chili sauce.
- Protein Boost: Add tofu, shrimp, or grilled chicken for extra protein without losing the recipe’s fresh appeal.
Tips for Success
To make the most of this easy recipe, follow these quick tips:
- Prep Ahead: The filling can be made a day in advance for even quicker assembly.
- Crisp Lettuce: Keep the lettuce leaves refrigerated until serving to ensure they stay crunchy.
- Sauce Extraordinaire: Double the peanut sauce recipe—it’s perfect for dipping or drizzling over salads!
Perfect for Any Occasion
These curried Thai spring roll lettuce wraps are ideal for everything from weeknight dinners to party platters. They’re fun to eat, packed with vibrant colors, and loaded with heart-healthy ingredients that fit beautifully into a Mediterranean-inspired lifestyle.
Whether you’re sharing them with friends or enjoying a solo meal, this easy food recipe is guaranteed to impress. Give it a try and discover just how delicious simple, wholesome ingredients can be!
Easy Curried Thai Spring Roll Lettuce Wraps Recipe
Equipment
- Blender or food processor (for peanut sauce)
Ingredients
Wraps:
- 8 ounces rice noodles
- 2 red or orange bell peppers seeded and chopped
- 2 carrots shredded
- 1 cucumber chopped
- ¼ cup fresh basil leaves chopped
- ¼ cup Peanut Sauce see below
- 8 large butter or romaine lettuce leaves
- 1 avocado sliced
- Chopped toasted peanuts for serving
- Chopped red Fresno chiles for serving
- Lime wedges for serving
- Thai sweet chili sauce for serving (optional)
Peanut Sauce:
- ½ cup peanut butter
- ½ cup low-sodium soy sauce
- 2 tablespoons red curry paste
- ¼ cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons water adjust to desired consistency
Instructions
Easy Curried Thai Spring Roll Lettuce Wraps
- Cook the Rice Noodles: Heat a large pot of water to a rolling boil. Add the rice noodles and cook according to the package instructions until they’re tender, which typically takes about 5 minutes. Once done, drain them thoroughly and set aside to cool.
- Prepare the Filling: In a large mixing bowl, combine the cooked rice noodles, chopped bell peppers, shredded carrots, diced cucumber, chopped basil, and a quarter cup of the peanut sauce. Mix everything together until all ingredients are evenly coated with the sauce.
- Build the Wraps: Lay out the lettuce leaves on a clean surface. Divide the noodle and vegetable mixture into eight portions. Place one portion onto each lettuce leaf. Add slices of avocado on top and sprinkle with chopped peanuts and red Fresno chiles. Squeeze fresh lime juice over each wrap for added flavor.
- Present and Serve: Arrange the assembled wraps on a serving platter. Offer Thai sweet chili sauce on the side as a dipping option, if desired. Enjoy these wraps immediately for the best texture and flavor.
Peanut Sauce Preparation
- Blend the Ingredients: Add the peanut butter, low-sodium soy sauce, red curry paste, rice vinegar, sesame oil, and 2 tablespoons of water to a blender or food processor.
- Process Until Smooth: Blend the ingredients together until the sauce becomes creamy and smooth. If needed, add a little more water to achieve your preferred consistency.
- Store for Later: Transfer any leftover sauce to an airtight container and refrigerate. It will keep fresh for up to one week.
Notes
- Feel free to add extra curry paste or chiles to the peanut sauce for a spicier flavor.
- To make these wraps ahead of time, prepare the filling and peanut sauce in advance, but wait to assemble the wraps until just before serving. This ensures the lettuce stays crisp.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.