Street food Thai Spring Rolls — the authentic version

The best Thai Spring Rolls I've ever had came from a street stall, not a restaurant. The bright and lively intensity was completely different — more direct and uncompromised. kaffir lime leaves was used without hesitation, the way it should be.

Thai cooking philosophy balances four key flavour profiles in every dish. The a beachside seafood spot setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Thai iced tea was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.