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Before starting this Fresh Spring Rolls recipe, make sure you have organised all the necessary ingredients.
Soak the rice noodles in warm water for about 10 minutes.
Peel the carrots. Cut into thin slices with a Japanese mandolin slicer...
... then cut into a thin julienne.
Peel the ginger then grate finely with a Microplane Classic grater.
Strain the rice noodles with a fine sieve.
Soak the rice sheets in cold water. They will soften quickly. Soak the sheets one at a time.
Place a wet rice disc on a wet cloth. This will help keep the disc wet, easy to handle and non-sticky.
Place a lettuce leaf over one half of the disc. Add a few carrot strips...
... shredded crab sticks, rice noodles...
... a few soybean sprouts, grated ginger...
... and a few mint leaves.
Fold one side of the rice paper over the ingredients. Arrange two peeled prawns over the ingredients (whole or cut in half lengthwise).
Fold back both sides...
... and roll. Make sure you hold both ends tight while you roll.
Reserve in the fridge on a wet cloth until ready to serve. If you make the spring rolls several hours in advance, cover and wrap with a wet cloth, or wrap individually with cling film. Serve with a side of nuoc mam or fish sauce.