Fresh Thai Prawn Spring Rolls and a Thai Dipping Sauce Recipe

Fresh Thai Spring Rolls

The word Thai – means ‘free’, and I would say that’s a fair description of this wonderful cuisine. Hubby and I spent a few weeks in Thailand over new year a few years ago and I just loved everything about Thailand. The people are tiny weeny little people with massive hearts. They are so generous with their smiles and spirits. I ate all

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manner of foods – and just adored the Thai street food. Between lapsing in and out of massage comas we could not resist the markets.

We stayed in Krabi and feasted daily on seafood that was so fresh that it would climb out of the buckets it was being kept in. Sizzling fresh crab dishes – whole fish deep fried and smothered in hot, sweet, salty and sour sauces, satay dripping in peanutbutter sauces and fruit platters that almost looked too pretty to eat ……. almost!! Thai meals are served in true asian style – the whole meal is placed on the table at once like the Indian Thali. My kind of eating – lots of different dishes to pick at. The food is well balanced, light, colourful and extremely tasty. Like Kobus – from Sardines on Toast – I too am bit – soup and stewed out, this coupled with Nina’s first cooking challenge has really gotten me in the mood for fresh crunchy food to restore some vitality and energy. I have a whole meal for you and I will post all four dishes over the next four days ……… the menu is as follows:

My Thai Menu

Fresh Prawn Spring Rolls

Thai Fish Cakes

Sweet Chilli Dipping Sauce

Satay Chicken

Egg fried Rice

Spicey Coconut Milk Rice Pudding

I will start with the fresh spring rolls – what a win!!!

No cooking involved – so a bit of chopping, slicing and dicing and Walla they are on the plate.

Fresh Thai Spring Rolls


1 packet of cooked and de-veined pink prawns (remove the tails)

1 carrot cut into fine battons

1 tbl spoon of lime zest

10 fresh basil leaves

1 tbls spoon of chopped coriander

50g of dried vermicelli rice noodles

10 dried rice paper wrappers


soak your vermicelli noodles in enough boiling water to cover them for about 20 minutes

Drain them and set them aside in a bowl.

Prepare a large bowl of luke warm water

Take a spring roll wrapper and submerge it in the water for about 30 second until slightly

softened. When you remove it – it will still be slightly firm – don’t worry because it will continue to soften

as you work with it.

Place the wet wrapper on a board and place 3 prawns just below the centre.

Place a basil leaf on top of the prawns –

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you could substitute this with coriander if you

like or even use both.

Place some chopped carrot sticks on top of the basil

Sprinkle with the grated lemon zest

Top with some vermicelli rice noodles

Spoon over a little of the dipping sauce

To fold : Bring the bottom of the wrapper up first

Then fold in the two sided

Then roll up and place on your serving platter.

As you can see – this could not be easier and the filling combo’s are endless.

Many people don’t like the traditional Japanese Nori (seaweed) sheets – you could replace

them with a Thai Rice paper wrapper!! I am busy cooking some pork today to try another

combination !!!

Now for the dipping sauce – which I guess is the authentic version of what we buy

in bottles known as sweet chilli sauce. It’s uber tasty and again – takes just a few moments

to put together – it will last a few days too – so it improves with a wee bit of age.

Thai Dipping Sauce


1/3 cup of water

2tbl spoons of caramel sugar – i used Demarerra sugar

2Tbl fish sauce

1 Tbl white wine vinegar

1 small red chilli – de-seeded and finely chopped

1Tbs chopped coriander.


Slice the chilli open and using the back of a spoon remove the seeds and chop finely

Chop the coriander

In a small bowl combine the sugar – water and fish sauce and mix until the sugar has dissolved.

Add the chopped coriander and chilli and you have a dipping sauce

Easy Thai Dipping Sauce

Tomorrow i shall post the Fish Cake Recipe.

Buon Appetito




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