Easy-as-Pie Recipe

Fresh Spring Rolls

Be sure to make tons of extra fresh spring rolls so you and your loved ones can bring some to work. This makes for a light, filling lunch! You can substitute prawn with lemongrass pork roast or chicken pandan.

  • Pickles:
  • 1 large carrot, julienned
  • 1 medium cucumber, julienned
  • 1 cup water
  • ½ cup lime juice and
    lime peel (you can also use lemon or calamansi)
  • ½ cup vinegar
  • 4 tbsp sugar
  • Sauce:
  • 1 cup peanut butter
  • ½ cup water
  • 2 tbsp hoisin
  • 1 tbsp Kikkoman soy sauce
  • 1 tbsp muscovado sugar
  • 1 tsp sesame oil
  • ½ clove garlic, minced
  • 10 lime wedges (to taste)
  • Sriracha (optional)
  • Crushed roasted peanuts (topping)
  • Blanched shrimp:
  • 30 pieces of shrimp, peeled,
    deveined, and sliced lengthwise
  • Ice and water in a large baking pan
  • Blanched bean sprouts:
  • 2 cups bean sprouts
  • Ice and water in a large baking pan
  • Rice paper:
  • 10 rice paper
  • 2 cups warm water in a large baking pan
  • Clean kitchen towel
  • Fresh ingredients:
  • 1 head of butter lettuce
  • 10 pieces spring onion
  • 30 pieces of mint leaves
  • 30 pieces of basil leaves
  • 30 pieces of cilantro leaves
  1. Prepare pickled vegetables one day ahead or a few hours ahead. Place water, vinegar, citrus, and sugar in a mason jar. Shake vigorously until sugar dissolves. Put julienned carrots and zucchini. Seal tightly and refrigerate.
  2. Using a blender, blitz hoisin, Kikkoman soy sauce, muscovado sugar, sesame oil, and garlic. Add the peanut butter gradually. Add water in a long, thin stream until the sauce is emulsified. Adjust the taste. Serve sauce with lime wedges, Sriracha, and crushed peanuts.
  3. Boil water in a medium-sized pot. Reduce to simmer. Using a spider strainer, quickly blanch the shrimp in simmering water for 20-30 seconds until just translucent. Dunk shrimp immediately in ice water bath and drain. Using the same pot, blanch bean sprouts for 15-20 seconds until al dente. Dunk in ice water bath and drain.
  4. Dip rice paper in warm water. Lay a piece of rice paper over clean kitchen towel and top with butter lettuce, 3 pieces basil leaves, bean sprouts, 3 pieces mint leaves, 3 pieces of shrimp, 3 pieces of cilantro, pickled carrots and cucumbers, and 1 piece of spring onion
  5. Serve!
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