Play Live Radio
Next Up:
Available On Air Stations

These pad thai spring rolls are a vegetarian’s dream

Pad thai spring rolls and a bowl fo sauce on a plate
Photo by Shari Pennington

This recipe is a vegetarian’s dream, but shrimp can be added for those who prefer some extra protein. The recipe pairs well with the Cuvee’ de la Reine from James Charles Winery and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 2 T. olive oil
  • 1 t. sesame seed oil, optional
  • 1 medium zucchini, julienned
  • 1 red bell pepper, julienned
  • 1 small onion, julienned
  • 2 carrots, grated
  • 1 egg, beaten
  • ½ c. chopped dry-roasted peanuts
  • ¼ c. cilantro, washed and chopped
  • ¼ c. thin green onion slices
  • 5 ounces brown rice noodles
  • Mixing bowl

  • 3 T. brown sugar
  • 3 T. vegetable stock or 2 T. vegetable stock and 1 T. white wine
  • 2 T. rice wine vinegar
  • 1 T. soy sauce
  • 1 t. garlic chili paste
  • 3 T. fish sauce, optional (there are vegan fish sauces on the market if you want the flavor but are vegetarian)
  • 8 large spring roll wrappers
  • Frypan
  • Medium bowl


Step 1: In a medium frypan or wok, heat the olive oil and sesame oil until hot.

Step 2: Stir in the zucchini, red peppers, onions, and carrots. Sauté until the vegetables begin to soften but don’t overcook them.

Step 3: Quickly stir in the egg to coat the vegetables then remove from heat. Stir in the peanuts.

Step 4: In a medium bowl, place the noodles and enough boiling water to cover them. Soak according to package directions until softened then drain well and set aside.

Step 5: In a small bowl, stir together the brown sugar, stock (and wine if using), rice wine vinegar, soy sauce, and garlic chili paste. If using fish sauce, add that to the mixture and stir until all the ingredients are well incorporated.

Step 6: In a large plate or a pie pan, pour very hot water in to cover the bottom. Place one spring roll wrapper on the plate/pan of water to soften.

Step 7: Move the wrapper to a cutting board and place 1/8 of the Pad Thai mixture and 1/8 of the noodles in a long strip (about 4 to 5 inches depending on the size of the spring roll wrapper).

Leave enough space on the sides so when rolling the Pad Thai and noodles are securely inside the wrap.

Step 8: Pull the sides of the spring roll wrapper over the mixture then pull up the wrapper closest to you toward the middle and over the mixture or the sides of the wrapper you just tucked over.

Step 9: Carefully, roll the spring roll toward the top of the cutting board making sure you tighten the wrapper as you go around the contents.

When you finish the spring roll should resemble a short and fat cigar.

Step 10: Serve the spring rolls with the sauce.

Two rolls per serving for 4 servings.