A few weeks ago the sun was shining and I was feeling like it was spring already so I decided to make fresh spring rolls for dinner. It was a pity that by the time I finished making dinner, there was not enough light outside to take good photos.

How did I make the fresh spring rolls? It was quite simple. I bought a package of frozen black tiger prawn from the local store and let it thaw out in the fridge. From reading the back of the package I found out they were from India. After all these years of eating them, I never knew where they were from. Anyway, after the prawns have been cleaned I cooked them in a pan with no oil, using only two tablespoons of oyster sauce.

For the veggie part, I used mixed salad, bean sprouts, cucumber, coriander and mint.

I preferred brown rice vermicelli. It’s more healthful than the white kind and I can’t tell the difference with the taste. With all the ingredients, all that was left to do was to wrap them up.



  1. You are driving me crazy!!
    I see these spring rolls prepared soo nicely it makes my mouth water just thinking about them.
    I can just taste the mint, green onion, and  cilantro perfectly blending into the noodles and shrimp or pork wrapped in the sticky rice wrap, dipped in fresh spring roll dipping sauce!!!  oooh yes! (sap sap).

  2. Hi Jay,

    Don’t go crazy and make some for yourself. You can have the green onion. I didn’t use it in my version and used Lao parsley instead with coriander and mint.

    The sauce has no garlic so it might not taste as good to you and many other people but I am used to to having only coriander in the sauce.

    It still sap sap sap. I’ll make some for your if you are willing to try it. 🙂

  3. hi! i made some two days ago! but now i live in china and it’s hard to find mint! 🙁
    i found another vegetable just like green onion and it was nice 😉
    spring rolls forever!

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