Red Curry Spring Rolls

Intermediate | Mild | 30 min | x12 rolls

Crispy spring rolls filled with Thai red curry.
Party-perfect recipe, packed with Thai flavours!

INGREDIENTS

Spring Roll with red curry paste
Minced beef 250g
 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

INSTRUCTIONS

1
Red Curry Spring Rolls

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.

2
Red Curry Spring Rolls

Soak vermicelli

Soak the brown rice vermicelli in boiling water for about 1 minute until they’re soft.

3
Red Curry Spring Rolls

Prepare the rice paper

Place the rice paper wraps into warm water until soft and foldable. Then, blot them on a damp tea towel.

4
Red Curry Spring Rolls

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 !

5
Red Curry Spring 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.

6
Red Curry Spring Rolls

Plate your dish

Place the rice paper wraps on a plate. They are best served with Sweet chilli dipping sauce.