Sawatdee Shares Their Signature Spring Roll Recipe

2:50 PM, Jan 24, 2011   |    comments
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GOLDEN VALLEY, Minn.--  This morning Supenn and Cyndy Harrison from Sawatdee joined us with a look at one of their most popular appetizer recipes.  

There are five Sawatdee locations in the Twin Cities, and for more information, visit

Sawatdee's Fresh Spring Rolls 

1 cup soaked Thai rice noodles
1/2 head of lettuce
1 medium carrot
20 sprigs of cilantro
1 pkg. 12 " rounds rice paper sheets (24 rounds)
1/2 cup cooked med shrimp. halved
1/2 cup cooked chicken or pork thinly sliced (optional)

1.  Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes).

2.  Shred lettuce & peel carrot into thin strips with peeler.

3.  Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce. 

4.  Soften rice sheets in bowl of warm water- one at a time for about 30 seconds.

5.  Remove softened sheet from water, spread flat on top of a dampened towel.

6.  Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork.

7.  Roll up a fold on each end, then continue to roll up the round until nice and snug.  Makes 24 rolls, and serve with dipping sauce.

Sweet & Sour Dipping Sauce

2 cups white vinegar
1 1/2 cup sugar
1 cup catsup
1 T of red chili sauce
1 cup water

1.  Combine ingredients and stir until well blended.

2.  In small dipping cups.

3.  Can be stored in refrigerator.  Makes 2 cups sauce.

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