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For 9 rolls

A CookTale

I have always had a passion for Egg and Spring Rolls. This in my first attempt using Thai Rice Paper. The vegetarian filling was extremely tasty, the
Dipping Sauce added a great deal to the zip of the dish. A cool dinner on a hot August evening.

RECIPE Spring Rolls

Thai Spring Roll Wrappers
1/2 Cup of fresh Bean Sprouts
5 Green Onions thinly sliced
1 Cup of thin noodles (use Chinese or Bean Thread)
1/4 Cup of fresh herbs (basil or mint)
1/2 Cup of Carrots, julienned
1 tsp of fresh Ginger, julienned
1 TB of Lime Juice
1 TB of Soy Sauce


1. Toss together all of the ingredients except the wrappers in a large bowl.
2. Submerge wrappers one at a time, in a dish of warm water until pliable, about 15 seconds.
3. Place about 2 TB of the mix onto the wrapper & wrap the roll.
4. Serve with the dipping sauce.

RECIPE Dipping Sauce


1/4 Cup of Soy Sauce
1/4 Cup of Water
1 tsp of Cornstarch
2 tsp of Rice Vinegar
1 Garlic Clove minced
2 tsp of Sugar


Combine all of the ingredients in a small saucepan
& simmer for 3 to 5 minutes, until the Sugar dissolves & the Cornstarch is well mixed.
Cool before serving.

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