logo eng


logo heb

Fresh Spring Rolls

Ingredients philipines_chef_big

  • 60 grams (2 cups) dried shrimps
  • 1 cup Taste of Asia bean vermicelli soaked in hot water
  • 1-2 thinly sliced chilies
  • 3 Tbsp fish sauce
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 1 Tbsp radish peeled and chopped
  • 8 Taste of Asia rice papers
  • 16 shrimps, peeled and cooked
  • Fresh mint or basil
  • Lettuce leaves
  • Sliced carrots for garnish.

Ingredients for the sauce

  • 4 Tbsp sugar
  • 2 cups water
  • 2 Tbsp fish sauce
  • Green and red chili, thinly sliced
  • 1 Tbsp lemon juice or vinegar

Cooking Method

1. Soak the dried shrimps in warm water for 10 minutes. Drain the water and chop the shrimps.

2. Soak the noodles in warm water for 3 minutes, strain and chop. Fill a cup with the chopped noodles.

3. Mix the sliced red chilies with the shrimps and noodles. Add the fish sauce, lemon or vinegar, and sugar.

4. Boil the chopped radish for a few minutes to remove excess salt. Strain and mix with the noodles.

5. Soak the rice paper in warm water and place on a flat work surface until softened. Put two shrimps on one side of the rice paper and cover them with a teaspoon of the spicy noodle mixture. Cover with about 6 basil or mint leaves and a small piece of lettuce. Tuck in the edges of the rice paper and roll while pressing down on the filling. Place the spring roll on a lettuce leaf, garnish with carrots, and serve with the sauce.

To view all the products or recipes associated with the tags, click on the relevant tag name.


Subscribe to our newsletter

Join the East and West Customer Club and receive information on new products, promotions and recipes. By providing your details, you agree to receive promotional material by e-mail / sms. You can choose to remove your details from our mailing list at any time.

Chain Store East and West for Asian cooking







news sub