Lay a sheet of rice paper wrapper on a flat surface. Sprinkle with water and let stand until softened.
Place watermelon radishes, carrots, daikon radishes, garbanzo sprouts in the middle.
Add 3 shrimp per roll on the vegetables.
Fold the bottom inward and roll the wrapper tightly away from yourself, folding both ends toward the middle.
Add a chive and continue to roll tightly till complete.
Repeat the process with remaining ingredients.
Serve with WATCHAREE’S Thai peanut sauce.
Recipe Video
Recipe Note
Mis-en-place! My Thai and French chef teachers always said to have everything ready before you cook. Prepare all ingredients in a big tray.
Poach shrimp until just cooked. Don’t overcook the shrimp as they will turn rubbery.
Use local fresh vegetables such as watermelon radishes and purple daikon if you can find them. They add a crunchy texture and refreshing peppery taste.
Use a mandoline slicer to easily slice carrots, daikon and watermelon radishes. I bought my small mandoline slicer at local market in Kyoto but they are widely available online.
To make firm spring rolls, use your fingers to help push the ingredients inside the rolls and gently roll forward to make the role firm and tight (see cooking video).
For the filling, you can use anything from tofu to leftover meat.
Serve spring rolls right away. If you make them in advance, lay them flat, separated from each other on a large plate and use plastic wrap to cover before serving.
