This is probably the easiest Thai entrée’ I have ever made. It was really fun to make and also looks elegant and tasty.
I really encourage you to try to make it in your kitchen.
- Prawns, peeled and deveined . Gently cut them open to ensure the seasoning is placed inside. Each prawn makes 1 spring roll, so use as many you like.
- Spring roll wraps. I use a larger size (250mm). Cut diagonally twice to get 4 triangle sheets from 1 big sheet