Spring Roll with Tangy Sauce

5.0 1 rating

Prep. 10 min

Total 30 min

12 rolls

Ingredients

fish sauce
45 g
tamarind paste
1 tsp
water
2045 g
lime juice
15 g
palm sugar
15 g
dried chilli flakes
1 tsp
cooked glutinous rice flour (gao fen)
½ tsp
shallots
40 g
coriander leaves
1 stalk
carrots approx. 1-2, slender type, approx. 5 cm in diameter
100 g
cucumber approx. 1-2, slender type, approx. 5 cm in diameter
100 g
prawn, raw, medium size, peeled
250 g
eggs beaten
3
mee hoon (rice vermicelli)
250 g
warm water
200 g
spring roll rice paper
1 packet
lettuce leaves cleaned
500 g
mint leaves
10 g
Thai basil leaves
10 g
coriander leaves
10 g

Difficulty

easy

Nutrition per 12 rolls

Sodium 7453.2 mg

Protein 93 g

Energy 9044 kJ / 2161.6 kcal

Fat 26.6 g

Fibre 21.4 g

Saturated Fat 7.7 g

Carbohydrates 382.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Cutter+ 18 recipes
International

You might also like...

Spring Garden Minestrone Soup

50 min

Sushi salad

1 h

Mixed grain salad with lemon and honey dressing

55 min

Eggplant and Lentil Salad

40 min

Avocado Tuna Salad

5 min

Pumpkin and antipasto risoni salad

35 min

Tuscan White Bean Stew

1 h

Potato Curry Soup

35 min

Chopped Asian Salad

20 min

Mini Shrimp Omelets

35 min

Coleslaw

10 min

Chicken Meatballs in Marinara Sauce

30 h

Show all

Show all