Thai Cooking! 21 February

Being a keen cook, teacher Serena was very excited to be leading yesterday’s Thai Cooking activity today!


Herself and the students made delicious rice paper rolls <3


They used vegetable for the fillings so it was vegan friendly, but you can put anything you like in; try with chicken or shrimp!

If you would like to make them at home, here’s how:



For the Spicy Peanut Sauce:

  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1/2 teaspoon red pepper flakes or 1 teaspoon Sriracha sauce
  • 1 to 2 tablespoons water, to thin out the sauce, if necessary

For the noodle filling:

  • 300gr thin rice noodles noodles (also called bean threads)

For the vegetable filling:

  • 1 seedless cucumber
  • 1 medium carrot, peeled
  • 1/2  red bell pepper
  • 1 scallion, chopped
  • half a red cabbage, cu tinto strips
  • thai basil and/or mint leaves

8 rice paper wrappers (discs)



  1. Make the spicy peanut sauce: Whisk together all the ingredients for the sauce until smooth and creamy, and set aside.
  2. Make the rice noodle filling: If the  noodles are very long, break them into smaller bits. Cook the cellophane noodles according to the package directions. We heated a medium saucepan full of water until almost boiling, then turned off the heat, added the noodles, and let them sit for about 10 minutes.Drain the noodles, put them in a bowl, .
  3. Make the vegetable filling: Slice the cucumber, carrot, and red pepper into thin strips . Slice the cabbage into thin strips.
  4. Soften the rice wrappers: Fill a round cake pan halfway with warm-hot water. (It should be quite warm, but cool enough to stick your fingers in it without getting burned. We let boiling water cool off for about 5 minutes.) For each wrapper, immerse it in the hot water bath until it softens, which takes about 30 seconds. Watch for it to begin curling, then immediately flip it over and continue flipping until it is just softened. Use both hands to pull it up out of the water, being careful so it doesn’t collapse on itself, and spread it immediately on a plate.
  5. Put filling in the center of the wrapper: Fill the center of the softened wrapper first by laying about 3 to 4 herb leaves down the center. Then lay down about 1 to 2 tablespoons of noodles (you want to have enough for 8 rolls). Then, add 1/8 of the veggie mixture. Add a few sprigs of herbs.
  6. Roll up the summer rolls: To roll up your roll, first fold the top and bottom edges of the wrapper over the filling, then fold in the edges towards the center and continue rolling the filled wrapper until it’s closed and tight. Continue this process with each of the wrappers. You may need to change your hot water halfway through.

To serve, slice in half with a sharp knife and serve the peanut sauce on the side.


Learn English in Byron Bay. Lexis English students study General English, IELTS, FCE, CAE and English plus Surfing in a friendly and professional school right in the heart of Byron Bay and only 15 minutes from the beach.

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