Spring Rolls

These rolls can be use as an introduction to an oriental meal, a snack, or a low calorie lunch. Not only are they healthy for you, but very tasty to eat. Enjoy!
  • 8 sheets spring roll wrappers (usually made from rice or wheat flour)
  • 8 large steamed prawns or shrimp, sliced in half lengthwise
  • Bean sprouts (if not available, use shredded lettuce)
  • Cilantro sprigs
  • Spearmint leaves
  • Thai mint leaves (Rau ram)
  • Rice vermicelli, boiled until tender (3 to 8 minutes, depending on type)
  • ½ cup peanut sauce for dipping
To make spring rolls, first prepare the wrapper as follows: Dip one sheet of wrapper into a pan of lukewarm water. Before moisturizing, the wrappers are very brittle and fragile, so take care not to crack them. After dipping in water, lie the wrapper on a flat surface, like a cutting board, and arrange the shrimp, red side down, toward one end of the roll as shown in the illustration below. The wrapper will become very pliable as the moisture soaks in.
Put the sprouts, cilantro, mint and rau thom on top of the shrimp and then add the noodles.
Fold the end of the sheet over the top of the fillings and roll into a cylindrical shape half way. Fold the sides inward and complete rolling the remaining half.

Place on a platter for serving and serve with peanut sauce (or plum sauce) for a dipping.

  • Yields: 4 servings (8 rolls)
  • Preparation Time: 25 minutes
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