admin On July - 28 - 2011

Thai Spring Rolls

Most people mistake spring-rolls with egg-rolls – The difference is that spring-rolls are made using thin rice-flour wrappers & served fresh, while egg-rolls are made using thicker pastry wrappers & are typically deep-fried.



PrepTime 5mins – CookTime 10mins – Serves 4pcs





4 springroll wrappers (from any Asian mkt)
4 lettuce leaves
1 cup finely julienned carrot
1 cup finely julienned seedless cucumber
1 cup steamed shrimp (or any cooked meat of your choice – at room temp, shredded)
Vegetarians will substitute the meats with tofu – diced.
salt to taste
lime juice
soy sauce
1/2 cup chopped fresh cilantro
handful of chopped peanuts (optional)
Some peanut sauce & Thai sweet-chili sauce


Cooking Instructions

1. Soak the wrap in cool water until it becomes limp, delicately pat dry & place it flat.
2. Place the lettuce leaf on it & 1/4 of the carrot, cucumber, shrimp/meat/tofu & cilantro on it.
3. Drizzle some soy sauce & lime juice on it, add some nuts & season with some salt.
4. Hold the fillings in place, roll the wrap over like a burrito, tucking the 1st end in firmly & seal the final end in, pressing down with some water.

5. Repeat this practice per roll/wrap sheet & as you complete each piece, store the ready ones under a moist cloth until ready to serve.
6. Serve all 4 pieces with Thai Peanut & sweet-chili sauces

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