• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

This popular street food is filled with crisp veggies like shredded jicama and carrots. Served warm, they are a real finger food for any occasion. Dip into Thai Sweet Chilli Sauce for a delicious treat!

Featured Product: Salam Sos Cili Manis Perisa Thai, Salam Sos Berperisa Tiram

Recipe Ingredient

  • Salam Sos Cili Manis Perisa Thai
  • 1 tbsp Salam Sos Berperisa Tiram
  • ½ tbsp salt
  • 1 dash pepper
  • 4 tbsps water
  • 3 tbsps cooking oil
  • 2 cloves garlic (finely chopped)
  • 150g shrimps (finely chopped)
  • 5-6 dried shiitake mushrooms (soaked and finely chopped)
  • 200g jicama (sliced)
  • 100g carrots (sliced)
  • 100g bean sprouts (optional)
  • 1 pack spring roll wrappers (about 25 pieces)
  • 1 tbsp corn starch (mixed with 1/4 cup water)


  1. Cook bean sprouts in boiling water for 30 seconds. Drain and set aside.
  2. Heat cooking oil in wok. Add minced garlic and stir-fry till fragrant.
  3. Add in shredded shrimps and mushrooms and stir-fry for a few minutes before adding in jicama, carrots and bean sprouts.
  4. Add sauce mix and stir well, adjusting level of saltiness according to preference. Heat off after few minutes, when vegetables start to turn soft.
  5. Dish out fillings to drain (removing all excess liquid) and allow to cool.
  6. In a small bowl, whisk together corn starch and water. Set aside for use in step (8).
  7. Place 1½ spoonfuls of fillings on a spring roll wrapper.
  8. Add corn starch mixture at all four corners of wrapper, then fold in corners and roll up. Repeat for all wrappers.
  9. Heat oil in wok. On medium heat, deep-fry the spring rolls until golden brown and crispy. Dish out and remove excess oil with paper towels.
  10. Serve hot with Salam Sos Cili Manis Perisa Thai as dipping sauce. 
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