Recipe: spring rolls with prawns (Thai-style)

Spring rolls with prawns; this is exactly the kind of dish you could wake me up for. Crunchy, fresh, a little spicy; delicious! And it hardly gets more Thai than this; Noi grew up with the scent of steamed rice and fresh ingredients and showed us the most delicious dishes from the densely populated streets lined with food stalls in Bangkok, all the way to the expansive beaches in the south of Thailand. This recipe for the ultimate spring rolls filled with prawns comes from Bangkok.

How to make the spring rolls with prawns

• Bring a large pan of water to the boil and blanch the prawns for 2 minutes. Drain them, halve them and set aside.
• Bring another large pan of water to the boil and cook the noodles according to the instructions on the packet.
• Soak 1 rice paper wrapper in a bowl of water for half a minute and leave to drain in a colander.
• Arrange some lettuce, noodles, cucumber, carrot and 2 halved prawns on the rice paper wrapper, one after another. Also add some coriander and mint. Fold the edges inwards across the width and roll up the rice paper wrapper.
• Serve the spring rolls with the sweet chilli sauce.

Title: The Bible of Thai Cuisine
Author: Noi Pai-Ud
Price: €31,99
Publisher: Carrera Culinair

Also read:

• Recipe: Vietnamese spring rolls with Dutch prawns
• The ultimate spring roll guide
• Buying guide: the Vietnamese pantry