Recipes
We take great joy in inspiring you to explore the world of Thai cuisine, so we have gathered a collection of our favourite recipes here for you to try.
Be sure to check back as we're continuously creating new culinary delights for you to enjoy!
Vegan
Spring Roll
- 50g Rice Vermicelli
- 8 sheets Rice Paper
- 1 tsp Toasted Sesame Oil
- 1⁄2 tsp Fine Sea Salt
- 1 cup Butter Lettuce
- 1⁄2 cup Radish, Sliced
- 10g Garlic, Minced
- 1 cup Carrot Julienned
- 1 cup Cucumber Julienned
- 1⁄2 cup Jalapeños, Sliced
- 8 pieces Steamed Pumpkin, Sliced
- 1⁄2 cup Fresh Cilantro
- 1⁄2 cup Fresh Mint leaves
- Sweet Chilli Sauce for serve
Sweet Chilli Sauce is Thai cuisine that creates a delicate balance of five distinct flavor’s : Salty, Sour, Sweet, Bitter, and Umami, in a single dish.
- Heat sesame oil in a large skillet or wok over medium heat, then add minced garlic and cook until fragrant, about 1 minute.
- Add butter lettuce,radish,carrot, cucumber and jalapenos with salt and stir until cooked, then remove from heat and let cool.
- Boil a pot of water with rice vemicelli for 3-4 minute until al dente. Drain and set aside.
- Place one rice paper in the water and let it rest for 20 seconds, or until it becomes soft and pliable. Be careful not to over-soak as it can become too sticky.
- Lay the softened wrapper flat on a clean surface and place a small handful of the vegetable and rice vermicelli filling in the center of the wrapper.
- Add a few fresh cilantro and mint leaves, then fold the sides of the wrapper over the filling, then roll it up tightly from the bottom like rolling a burrito. Lastly, repeat with the remaining wrappers and filling.
- Serve with Sweet Chilli Sauce for dipping.
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