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Crispy spring rolls filled with Thai red curry.
Party-perfect recipe, packed with Thai flavours!
|Spring Roll wrappers||12 sheets|
|Brown Rice Vermicelli||50g|
|Red Curry Paste||1 Tbsp|
|Thai Shallots (finely diced)||2 Tbsp|
|Fish Sauce||1 Tbsp|
|Coconut Sugar||1 tsp|
|White Pepper||1 tsp|
|Sea salt||1 tsp|
Prepare the filling
In a large bowl mix together brown vermicelli noodles (cooked), minced beef, shallots, curry paste, fish sauce, coconut sugar, salt and pepper.
Soak the brown rice vermicelli in boiling water for about 1 minute until they’re soft.
Prepare the rice paper
Place the rice paper wraps into warm water until soft and foldable. Then, blot them on a damp tea towel.
Roll the wraps
Place the filling into the rice paper wraps. Mould each rice paper wrap gently to form a roll. Check all sides, no loose ends on the rolls !
Fry the rolls
Heat a saucepan of vegetable oil to a medium high heat and deep fry the spring rolls until cooked through and golden.
Plate your dish
Place the rice paper wraps on a plate. They are best served with Sweet chilli dipping sauce.