Pad Thai Spring Rolls

Servings 10 Spring Rolls
Author Kathy Hester


Must Have

  • Sweet & Sour Miso Dip and Dressing
  • ¼ cup yellow miso paste
  • 3 teaspoons grated ginger
  • 1 clove garlic minced
  • ¼ cup room temperature green tea
  • 2 tablespoons coconut aminos or soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin Japanese rice wine
  • 1 teaspoon red pepper flakes

Spring Rolls

  • 10 Brown Rice Paper Wraps
  • 4 ounces gluten-free pad Thai noodles
  • 1 cup chopped mixed greens
  • 1 cup chopped cilantro
  • 1 carrot cut in half and cut into matchsticks
  • 1 seedless cucumber cut in half and cut into matchsticks
  • 1 small red bell pepper thinly sliced
  • 1 avocado pitted and sliced into crescents


Make the dressing:

  • Mix al the dressing ingredients together and set aside.

make the Spring Rolls:

  • Bring a large pot of water to boil. Cook the pad Thai noodles according to package instructions. Drain and rinse the noodles.
  • To make the dressing; Combine the miso, ginger, garlic, tea, coconut aminos, maple syrup, vinegar, mirin, and red pepper flakes in a small bowl. Stir well.
  • To make the Spring rolls; Pour warm water into a 9-inch cake pan. Place one rice paper wrap in the water and let it sit until it softens, about 1 minute. If it curls just push it back down into the water.
  • Place the wrap on a plate and add some mixed greens, cilantro, carrot, cucumber, bell pepper and avocado in the center. Add about 2 tablespoons of pad Thai noodles and pour about 1 tablespoon of the miso dressing on top.
  • Fold in the right and left sides of the wrap and then roll up the side nearest to you until it’s closed.
  • Continue to fill and roll the rest of the wrappers. The dressing can also be used as a dip.