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Thai Spring Roll

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Have you ever been to a Thai resturant and not ordered this delicacy. You will be a child again dipping the spring rolls into the aromatic sauce and enjoying more that one. Super easy to make and this recipe will definity compete with any of the take out versions out there


For the Rolls 

  • 10-12 leaves of rice paper square shape 

  • water q.s 

  • frying oil (seeds) 

For the Sauce

  • 2 chopped red peppers

  • 3 tbsp sugar

  • 3 tbsp vinegar

  • 1/2 ts salt 

  • 40 ml water 

  • 1 tbsp crushed roasted peanuts

  • coriander q.s 

For the stuffing

  • 15 g shiitake mushrooms 

  • 100 g minced pork

  • 100 g shrimps

  • 1 carrot 

  • 1 tbsp sesame oil 

  • 100 g soy paste

  • 90 g cabbage

  • 1 tbsp soy sauce light 

  • 1 ts granular vegetable broth (organic) 

  • 1 ts pepper

  • 1 clove of minced garlic 

  • 2 tbs seed oil


1. Pour 2 tablespoons of oil in a frying pan over medium heat. Add garlic and let it fry until it becomes golden.

2. Meanwhile, cut the shrimps into cubes, and julienne slice the carrots and cabbage. Add the minced pork, the shrimps, the granulated broth and a pinch of pepper to the pan. Stir until perfectly mixed, then add cabbage, carrots, soya paste and sesame oil.

3. Cook for 5 minutes, then pour the light soy sauce, stir again and turn the heat off. It's time to create the rolls! Arrange the squared rice paper wrappers on a plain surface and pour 2 tablespoons of filling in the center of each.

4. Fold the tip of the paper upwards and close the side corners. Wrap the roll on itself, close the tip by brushing it with a little water. Repeat the operation with the remaining wrappers.

5. Heat the oil in a frying pan to 180/190 degrees then pour each roll and 2 tbs seed oil fry it until perfectly golden.


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