20 sheets of rice paper                                     

    150 gms carrots

    200 gms white cabbage          

    100 gms celery

    200 gms glass noodles

    50 gms shiitake mushrooms

    20 gms garlic

    20 gms black pepper

    20 gms coriander roots

    2 tbsp soy sauce

    2 tbsp mushroom sauce

    1 ½ tbsp white sugar

    1 tbsp dark soy sauce

    Salt to taste          


    Thai sweet chili sauce

    100 gms long red chillies from Holland

    100 gms pickled garlic

    1 1/4 cups white sugar

    1 cup white vinegar

    2 ½ tsp salt

Email this grocery list

Ingredient Substitution Guide


Making the Thai sweet chili sauce:

1. Put all the ingredients in a blender and blend well.

2. Boil the mixture on a low flame for 30 to 45 minutes, until it reduces and becomes thicker.

Making the vegetable spring rolls:

1. Firstly grind the garlic, black pepper and coriander roots using a mortar and pestle. You can alternatively use a spice mill.

2. Heat vegetable oil in a frying pan and sauté the ground mixture.

3. Julienne the carrots, white cabbage and celery sticks, add it to the frying pan with the spices.

4. Once the vegetables are cooked, add the glass noodles, shiitake mushrooms and season with soy sauce, mushroom sauce, white sugar and dark soy sauce.

5. Sauté the mixture for 4 to 5 minutes and then let the mix cool down.

6. Place the rice paper on a flat surface so one of the four corners is facing toward you.

7. Place the filling around 2 inches from the corner closest to you. Use one and a half tablespoons of the vegetable filling for each roll.

8. Roll the corners over the filling once and fold over both the left and right sides of the wrapper towards the middle.

9. Deep fry in hot oil, at around 170 to 180°C, until the rolls are golden brown in colour.

10. Serve with homemade sweet chili sauce.

Do you have a recipe to share? Write to us at