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Food Network SA

Trio of Spring Rolls with Dipping Sauce

Key info

  • Difficulty
    › Difficult
  • Prep time
    › N/A
  • Cook time
    › N/A
  • Serves




For the Crab and Prawn Rolls:

100g shelled and cleaned small prawns

100g of both brown and white crab meat

2 tbsp finely chopped coriander root

2 spring onions, julienned

25g dried rice vermicelli, cooked according to instructions on the packet

An assortment of mixed herbs such as sesame leaves (perilla), coriander and rau rum, sweet basil

1 large red chilli, cut into thin strips

10-12 spring roll rice paper wrappers - medium size

For the Fried Mushroom and Sweet Potato Spring Rolls:

2 tbsp vegetable oil, plus oil for deep frying

2 Thai shallots, finely chopped

2 cloves of crushed garlic

1 birds eye chilli, finely chopped

1 small medium carrot, cut into fine matchsticks

100g grated sweet potato

100g shiitake mushrooms, discard the stalks and finely shred

4 lime leaves, finely chopped

2 tbsp soy sauce

1 tbsp sesame oil

A generous handful of coriander

10-12 spring roll rice paper wrappers, 22cm round

For the Duck and Mango Rolls:

1 packet rice paper, 30cm/10inch diameter

2 roasted duck legs, skinned and shredded

A few radicchio leaves, separated

A few mixed salad leaves

A handful of mint

1 small ripe mango, peeled and julienned

1 large red chilli, julienned

2-3 spring onions, julienned

For the Dipping Sauce:

1 birds eye chilli, finely chopped

2 Thai shallots, finely chopped

2 tbsp soy sauce

1 tbsp rice vinegar

Juice of ½ lime

1 tbsp tamarind concentrate

1 tbsp grated palm sugar


Use imperial measurements


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