Uncooked Fillings

Preparation info

  • Difficulty


Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About


  • 8 to 10 leaves Green leaf lettuce, cleaned and dried, remove hard ribs
  • 1 cup Bean sprouts, rinsed and dried
  • 1 cup Julienne cucumber, Kirby variety preferred, seeded, bite size strips, about inch (0.3 cm.) thick
  • 2 Scallions, chopped
  • ¼ cup Roughly chopped cilantro (leaves and stems)
  • ¼ cup Fried shallots or store bought


Assemble the rolls: On a clean work surface, lay out a crepe, and spread 2 tsp. of tim cheong sauce, leaving a 1-inch (2.5 cm.) border. Place a leaf of lettuce to cover the bottom third of the wrapper. Top the leaf with bean sprouts, cooked filling, cucumber, scallions, cilantro, and fried shallots. Total filling should not exceed 1 cup. Starting from the edge closest to yourself, fold crepe over the filling. Then, fold in the sides, and roll it up as if it were a burrito, using gentle pressure to keep the crepe from breaking.

A very elastic wet dough is rubbed on the hot griddle and quickly pulled back leaving a film behind that becomes the thin spring roll wrapper. These drier style wrappers are tougher and hence sometimes topped with the liquid from the cooked filling.