Thai Kitchen Spring Roll Pancakes

Spring roll wrappers for both cold and fried spring rolls. Mainly made from rice flour. Content: 120 g.

Recipe suggestion for cold spring rolls:
1. Soak the rice wrappers individually in warm water until they are soft. Lay the individual wrappers flat between two damp towels and set aside.
2. Place a coriander leaf in the center of each wrapper. Add two half shrimp or some cooked chicken breast on top of the coriander leaf. Cover with bean sprouts, carrot, spring onion, and lettuce strips. Add a few drops of fish sauce and hot chili sauce. Sprinkle some chopped mint and coriander on top. Fold the sides of the wrapper over the filling.
3. Roll the wrappers up from the bottom, cover with a damp kitchen towel, and keep in a cool place until serving.
4. Serve with salad and spring roll sauce.