Thai spring rolls (Diet)

Preparation time: 15 minutes, Calories per pancake: 55, Freezing: not recommended


makes 8
50 g pack (8 pancakes) of rice flour pancakes for spring rolls
50 g (1 3/4 oz) fresh beansprouts
2 spring onions, sliced finely
1/2 red pepper, de-seeded and sliced very finely
2-3 Chinese leaves or Cos lettuce leaves, shredded finely
50 g (1 3/4 oz) cooked small prawns, defrosted if frozen
1 teaspoon seasoned rice vinegar or white wine vinegar
2 teaspoons Thai fish sauce or soy sauce
salt and freshly ground black pepper
4 tablespoons sweet chilli sauce, to serve


1. First prepare the rice flour pancakes. Take two clean tea towels, run them under the cold tap and wring them out. Spread one out on a worktop, lay the spring roll pancakes on top, and then cover them with the second damp tea towel. Leave for 1 - 2 minutes until the pancakes are soft and pliable.

2. Put all the vegetables and the prawns into a bowl, and add the rice vinegar or white wine vinegar and the fish sauce or soy sauce. Season with a little salt and pepper, and then toss everything together.

3. Place an equal amount of the vegetable and prawn filling down the centre of each pancake. Fold in the sides, and then roll up each pancake to enclose the filling.

4. Cover and chill the spring rolls until ready to serve. Serve chilled, accompanied by the sweet chilli sauce for dipping.

For the spring roll pancakes, it's a good idea to check the pack instructions on preparation as individual brands may differ slightly.
Variation For a vegetarian alternative, omit the prawns and make sure that you use soy sauce, not fish sauce. If you like, add a few raw sliced button mushrooms in step two.

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