This is a
modified version due to the limited vegetable supplies.
Click here
to see the original recipe. (The original recipe is
in Thai.)
Ingredient
Spring roll
- 4 piece Vietmanese spring roll wrap
- 100 gram blanched bean sprout
- 8 piece green lettuce
- 8 leaves of 4 inch long green onion
- 200 grams coarsely chopped boiled shrimp
- 1/2 cup mint
Sauce
- 1 cup sugar
- 1/4 cup fish sauce
- 5 tablespoon lime juice
- 1 teaspoon ground garlic
- 1 tablespoon coarsely chopped almond (or peanut)
- 1 tablespoon mashed chilli (optional)
Procedure
-
Add hot water to the wrap. When
the wrap is soft, take it out and lay it flat on the plate
-
Add vegetable and shrimp on the wrap along the diameter
of the circle.
-
Fold top and bottom of the wrap. Then, roll the wrap
around the filling tightly. Cut to a bite site.
-
Mix all ingredient of the sauce together. Stir until
mixed well.
Serve with choice of vegetable
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