Cintan Rolls Of Happiness
Download RecipeIngredientsInstruction
- 2 pkts Cintan Tom Yam noodles
- 200g Yeo’s Sardines in Tomato Sauce (drained and break the sardines into small pieces)
- 200g medium prawns (peeled and deveined)
- 1 cup fresh basil leaves
- 1 cup mint leaves
- 100g bean sprouts (blanched and drained)
- 15-20 rice papers
Dipping Sauce – Combine
- 5 red bird’s eye chilli (thinly sliced)
- 3 cloves garlic (chopped)
- 60g sugar
- 6-7 tbsps lime juice
- 3 tbsps fish sauce
- 100ml boiled water
- 1 tbsp chopped basil leaves
初一 如意吉祥（冬炎金旦面春卷)
- Cintan泰国酸辣汤快熟面 2 包
- Yeo’s 茄酱沙丁鱼 200 克 (取出鱼肉撕成小块)
- 中虾200克（去壳去除虾肠）
- 九层塔叶1杯
- 薄荷叶1杯
- 豆芽 100 克 （川烫滴干）
- 米纸 15-20 张
蘸酱材料 – 混合
- 指天椒5条 （切片)
- 蒜头3瓣（剁碎)
- 白糖60克
- 酸柑汁6-7 汤匙
- 鱼露3汤匙
- 滚水 100 毫升
- 九层塔叶1汤匙（剁碎)
- Cook Cintan Tom Yam noodles in water until al dente, drain and toss in its seasonings, set aside.
- Bring a saucepan of water to a boil. Blanch the prawns till cooked and halve each prawn horizontally. Debone the Yeo’s Sardines and set aside.
- Dip rice paper in a bowl of warm water until soft. Gently remove rice paper and place on a clean kitchen towel.
- Place 2-3 pieces of mint leaves on the bottom half of the paper. Put some Yeo’s Sardines, Cintan Tom Yam instant noodles, bean sprouts, basil leaves and prawns.
- Fold ends in and roll up firmly to enclose filling. Serve withdipping sauce.
- 把Cintan泰国酸辣汤快熟面煮至刚熟后沥干，拌入调味料，置放一旁。
- 煮滚水，把虾烫至熟，然后从虾中剖开两半；将沙丁鱼去骨备用。
- 把米纸放入一碗热水中浸至软，轻轻取出放在干净的布上面。
- 放 2-3 片薄荷叶在米纸下方，加入一些Yeo’s 茄酱沙丁鱼肉、Cintan泰国酸辣汤快熟面、豆芽、九层塔叶及虾肉。
- 从米纸下方把馅料包起来紧紧卷起，点蘸酱吃。
