Spring Roll with Tangy Sauce

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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

Calories 9044 kJ / 2161.6 kcal

Fat 26.6 g

Fibre 21.4 g

Saturated Fat 7.7 g

Carbohydrates 382.7 g

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