spring roll
spring roll

Fresh spring rolls


February 14, 2017

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: serves 8
  • Difficulty: Intermediate


120g prawn

120g pork

40g Basil leaves

40g Bean Sprouts

4 stems Chives

40g Lettuce

4 sheets Spring Roll Sheet

10g Thin rice noodles


4 tbsp Blue Elephant Rice Vinegar

4 tbsp Thai Kitchen Premium Fish Sauce

1 cup water

1 tbsp sugar

1 garlic clove, crushed (optional)

A few grated carrots (optional)


1Boil shrimp and pork with 1/2 tsp salt and then slice.

2For 1 roll = put the rice paper on the table, sprinkle a little with clean water to make the rice paper a little soft, then put lettuce, chives, basil leaves, bean sprouts. Then put 2 slices of boiled shrimp and 2 slices of boiled pork then wrap it slowly from the top to the end.

3For the sauce:

4In a sauce pan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. And garlic and carrots. It keeps about a week in the fridge.


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