Serves 6


12 small-sized fresh shrimps; cleaned, deveined, cooked, and sliced into half lengthwise
3 ounces bean thread noodle, cooked
English cucumber, sliced thinly or julienned
1 bunch leaf lettuce, wash well and cut to pieces
half a bunch cilantro, wash and discard 2" from bottom part
rice wrapper 

Spicy Peanut Sauce

1 cup peanut butter
3 tablespoons hoisin sauce
1 cup water
1 teaspoon chili garlic paste
2 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
1 tablespoon sugar

Mix everything together in a bowl until well blended.

Sweet Fish Sauce

fish sauce
freshly squeezed lemon juice
1 Thai Chili

Mix everything together in a bowl until well blended.


Wrap the Fresh Spring Rolls.  Get one rice wrapper and soak it in a bowl of warm water and lay it on a plate.  On one side of the wrapper, put a little of the lettuce, English cucumber, cilantro, bean thread, and two or three shrimps on top.  Wrap the mixture with the side of the wrapper closes to where you put the ingredients.  Then fold both ends of the roll inside,  at the same time, roll the fresh spring roll as tight as possible until you reach the end.  Seal with water.  Repeat the process until all ingredients are used.  When serving, cut each roll into 2 or 3 pieces with a sharp knife.  Serve with both the Spicy Peanut Sauce and the Sweet Fish Sauce.

*Makes about 6 to 8 Fresh Spring Rolls


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