The simplest way to describe these delicious and fresh spring rolls, is as a salad crammed into an edible container. The exact recipe can be customised depending on your tastes, however the basic idea is to stuff rice paper rolls with fresh crunchy vegetables and your favourite protein source – in this case we have used shrimp and vietnamese pork sausage. We have also paired these light spring rolls with a tasty dipping sauce. These are far healthier and fresher than deep fried spring rolls, and are a tasty yet healthy meal choice.
Although not a Thai recipe, they are very popular in Thailand which is my excuse for doing this recipe 🙂 Most of the ingredients are quite simple to source, but to get the rice paper and vietnamese sausage you will need to visit a specialist asian store. You can substitute grilled chicken or pork in place of the sausage meat if you wish. One thing to note is that when soaking the rice paper, you only need to soak them for a few seconds, otherwise they will go too soggy and are prone to breaking up when you attempt to roll them.
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- rice paper Vietnamese pork sausage or meatloaf (Can use grilled pork or grilled chicken instead) 250g cooked shrimp or prawns Vegetables of your choice, we used grated carrot, sliced cucumber, and lettuce 1/2 cup of sugar 1/3 cup of white vinegar 1 tbsp of salt 1/6 cup of water 3/4 tbsp of chopped garlic 1/2 tbsp chopped chilli 1/6 cup of grated carrot 1/6 cup of grated mooli
Special Cooking Equipment Used
Step 1: First we will make our spring roll dip. Add 1/2 cup of sugar, 1/3 cup of white vinegar, 1/6 cup of water and 1 tbsp of salt to a saucepan. Heat and stir on a medium heat until the sugar has dissolved in the vinegar and water.
Step 2: Now increase the heat to a high heat until the sauce beings to bubble, then add 3/4 tbsp of chopped garlic and 1/2 tbsp of chopped chilli. Heat and stir for a couple of minutes, then turn off the heat.
Step 3: Now add 1/6 cup of grated mooli and 1/6 cup of grated carrot to the saucepan. Stir the sauce, and set aside to cool for use later.
Step 4: Now we will make the spring rolls. Dip a rice paper in some water so that the entire surface has been coated with water, and then lay the paper down with the rough side facing up. Lay on some lettuce, cucumber and grated carrot (or your choice of vegetables). Now lay on a thin block of vietnamese pork sausage/meatloaf (or grilled pork/grilled chicken) and some cooked shrimp or prawns. Then very carefully roll ensuring you do not tear the rice paper.
Step 5: Cut the spring roll into 4 pieces and place on a dish. Repeat the rolling process until you have made as many as you want, then serve with the special sweet and spicy dip we prepared earlier.
We hope you enjoyed this delicious and healthy recipe! Give it a try and let us know what you think! Do you prefer uncooked spring rolls like these, or deep fried? Let us know in the comments below!
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