Serves 10 people


For the Spring Rolls

20 rice paper spring roll skins
2 tablespoons cup peanut oil
10 cloves garlic, peeled and chopped
4 green onions, white part only, thinly sliced
1 pound rock shrimp
1 tablespoon sugar
1 tablespoon fish sauce
1 cup bean thread noodles, cut into 1” pieces then soaked in boiling water till cooked and strained when cool
2 heads butter lettuce leaves, cleaned and dried
2 cup bean sprouts, rinsed and dried
¼ cup fresh cilantro leaves

Optional: a few thai basil leaves

For the Sweet and Sour Plum Sauce

6 cloves garlic, chopped
3 red serrano chilies, finely chopped
4 pickled or salted plums
¼ cup pickled plum brine
1 cup white vinegar
1 cup granulated sugar
2 teaspoons tapioca starch dissolved in 4 teaspoons water

For the Garnish

Cilantro leaves
Sliced cucumbers

Special Equipment

Large wide bowl
Medium stock pot
Wok or large sauté pan
Mortar and pestle


For the Spring Rolls

Bring a medium sized pot of water to a boil. Pour boiling water over the bean thread noodles in a bowl and let sit for a few minutes until they are cooked. Strain through a colander and run cold water over to stop the cooking process.

In a large wok or sauté pan over high heat, add the peanut oil and wait a few seconds for it to get hot. Add the chopped garlic and green onions followed a few seconds later by the rock shrimp and stir to coat. After 1 minute and the shrimp are half cooked add the sugar and fish sauce. Cook for 1 more minute and remove from the pan to cool.

As soon as the filling is cool enough to handle you can start rolling. Clear a clean dry work surface for the rice paper. Fill a bowl with warm water. Soak the rice paper, one sheet at a time, for a few seconds and then place on a clean, flat work surface. Place a lettuce leave followed by a small amount of noodles on the edge of the paper closest to you, running the whole length. Next add some prawns, bean sprouts, and herb leaves. Now the tricky part: carefully pick up the edge of the paper closest to you and roll it over the ingredients. Continue rolling while gently tugging at the paper and pulling back to keep it tight. When you have finished, let the roll sit for a moment while the rest of the water is absorbed.

For the Sweet and Sour Plum Sauce

Pound the garlic, chilies and plums together in a mortar and pestle until it becomes a paste. In a small saucepan heat the plum brine, vinegar, sugar and the mixture from the mortar until it just comes to a boil then reduce heat and simmer for 5 minutes. Add the tapioca starch slurry and continue cooking until the starch turns clear and it is slightly thickened. Remove from heat and cool. Transfer to a dipping bowl and serve alongside spring rolls.

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