FRESH THAI STYLE SPRING ROLLS

Spring rolls are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn found in East and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.The Spring Roll has a long history of over a thousand years. It was called Spring Cakes in the Sung Dynasty. This dynasty reigned in northern China from 992AD to 1126AD.

Serves 8
15 minutes
55 kcal per serving


Ingredients

• 8 spring roll rice paper wrappers
• 50 g fresh bean sprouts
• 2 spring onions, sliced
• 1/2 red pepper, seeded and thinly sliced
• 2-3 leaves Chinese cabbage, finely shredded
• 50 g peeled cooked shrimp
• 1 tsp rice vinegar or white wine vinegar
• 2 tsp fish sauce or soy
• Salt and freshly ground black pepper
• 4 tbsp sweet chili sauce

Method

1. Toss all the ingredients, except the rice papers, together in large bowl.
2. Dip the rice paper in a large bowl of warm water for about 5 seconds. Rice paper is delicate and only needs a quick dip in warm water to soften. It should come out of the water still slightly firm and not fully folding on itself. Don’t worry if the rice paper might feel a little firm because once it lays on the rolling surface, it will continue to absorb the water on its surface and will become soft and gelatinous. 
3. Lay the rice paper on a wet rolling surface.
4. Place about 1 tbsp of the mix on the rice paper and wrap your spring rolls, as seen on the pictures below. 
5. Serve with the sweet chili sauce.