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Susan Jung

Although most people associate fresh spring rolls (sometimes called 'summer rolls') with Vietnamese cuisine, they're also made in Thailand. I learned to make these rolls from an excellent Thai cook, who made them in large quantities for dinner parties, where they were very popular.  Moo yor is a smooth pat?made of finely  ground pork that's shaped into a  fat sausage shape before being steamed; you can find it in Vietnamese and Thai shops. Substitute pre-shelled prawns if pressed for time.
12 small (about 12cm), round  ricepaper wrappers
24 fresh shrimp or prawns (with bodies about 4cm long)
About 200 grams moo yor 
1 medium-sized carrot
1 Granny Smith apple
1 long Japanese cucumber, peeled and seeded
24 sweet basil leaves 
For the sauce  
70 ml tamarind juice
1/2 tsp salt, or to taste
1 1/2 tsp sugar, or to taste
2 shallots, quartered and thinly sliced
1 or 2 red bird's eye chillis
2 garlic cloves, minced
Bring a pot of salted water to the boil, add the shrimp and cook for about 30 seconds, or until they curl and turn pink. Drain, rinse with cold water and drain again. Discard the heads and shells, then pat dry the bodies with paper towels. 
Cut the moo yor into 24 rectangles that are about 5mm wide and about 4cm long. Peel the carrot and cut it into batons that are about the same size as the moo yor; do the same with the apple and cucumber. 
Fill a bowl with cold water. Dip a ricepaper wrapper into the water for a few seconds then remove it and place it on a clean kitchen cloth to remove excess water. When the wrapper is pliable, cut it in half. Place one half of a wrapper with the round side nearest to you. Arrange a shrimp and one piece each of moo yor, carrot, apple and cucumber on the ricepaper, just above the straight edge of the half circle, then add a basil leaf. Fold the bottom of the ricepaper over the  filling, fold one side towards the centre then roll it as tightly as  possible. Repeat with the remaining ingredients.   
Mix the sauce ingredients and taste; correct the seasonings if needed.



Thai fresh spring rolls