How to Use:
Soak individual sheets in water for a few seconds.
Leave it on a towel to soften before use.
Fresh Spring Rolls
4 pcs Real Thai Rice Paper 22 cm in diameter
8 Giant Freshwater Prawns
40 g rice stick noodles, cooked
70 g mungo bean sprouts, drained
4 large lettuce leaves
1 bunch of fresh mint
Bring a large pot of water to a boil.
Immerse the rice vermicelli and cook them "al dente" for about 5 minutes.
Once cooked, rinse vermicelli under cold water and drain well. Reserve.
Bring another pot of water to a boil and cook the unshelled prawns for 5 minutes.
Wash the cooked prawns under cold water, peel then cut them in half lengthwise, remove intestines if necessary. Reserve.
Wash and dry the bean sprouts, lettuce and mint leaves. Reserve.
Immerse an individual sheet of rice paper in water and remove after only a few seconds, leave it on a towel to soften for one minute.
Place the rice paper on a plate and arrange the lettuce leaves, mint leaves, bean sprouts then the rice vermicelli, place 3 pieces of prawns.
Fold the edges on each side then take the lower end of the roll, fold it over the filling and roll-up.
Serve with Real Thai Spring Roll sauce.
Serve immediately and enjoy!
Opting for the rice paper to wrap your rolls or dim sums with is a healthy choice as the thin sheets do not have a heavy feeling on the tummy.
- No saturated fat
- No cholesterol content
- Perfect for low carb diet
- Suitable for vegetarian
Storage: Store in a cool, dry place or refrigerate.
Shelf-life: 18 months