Events and Celebrations

  • 40 g (1½ oz) rice thread noodles
  • a few green salad leaves
  • 50 g (2 oz) bean sprouts
  • 12 spring roll wrappers
  • 150 g (5 oz) grated carrot
  • 200 g (7 oz) peeled cooked shrimps
  • 2 tablespoons finely chopped mint
  • 1 tablespoon finely chopped coriander leaves
  • a few sliced spring onions
  • chilli sauce, sweet or strong, according to taste, to serve

Place the rice noodles in a large bowl, cover with warm water and leave to steep for 15 minutes. Cook for 3 minutes in a saucepan of boiling salted water. Drain.

Wash and dry the salad leaves and bean sprouts.

Soften the spring roll wrappers by dipping them briefly in a plate of lightly sugared water, then wipe off the moisture and lay them flat on the work-surface.

Place a little grated carrot, some shrimps, noodles, a few bean sprouts and a sprinkling of mint and coriander on each wrapper. Fold the sides towards the middle and roll the spring rolls up tightly.

Tuck a sliver of spring onion into the top of each spring roll and serve with chilli sauce.

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