Once you have mastered the art of cutting the veggies thin and short, and then soaking the rice paper wrappers for just enough time, the rest is easy! And they’re delicious served with Kylie Kwong’s home made Sweet Chilli Sauce!
Fresh from the garden: cucumber, carrots, capsicum, avocado, sprouts, coriander, mint
Recipe source: adapted from a recipe on kidspot.com.au
Makes: 32
Equipment:
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Ingredients:
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What to do:
- Wash and peel the cucumber and carrots. Cut into short, thin strips and place in a bowl.
- Wash the capsicum, shake dry and cut into short thin strips, discarding the seeds and membrane, and place in another bowl.
- Cut the avocado in half length-ways and remove the stone. Using a large metal spoon, scoop out a half at a time, place on a chopping board and cut into thin slices.
- Wash and drain the sprouts and trim the ends if needed.
- Wash and spin-dry the coriander and mint, picking off the leaves and reserving. Finely chop the coriander stalks. You should have about 2 cups’ worth.
- Half-fill a large bowl with hand-hot water.
- Dip one wrapper at a time in the water for 5 seconds, until it is just soft.
- Drain off excess water and place on a clean surface.
- Place a few pieces of each of the ingredients on the wrapper, about 3cm from the base. Do not overfill!
- Fold the bottom of the wrapper up over the ingredients.
- Fold in the sides and roll up to enclose filling, keeping the wrapper tight.
- Place on a tray and cover with damp tea towel.
- Repeat with the remaining wrappers and ingredients, and divide among serving plates – slicing in half if needed.
Notes: Where do rice paper rolls come from? What other foods could you wrap up in a rice paper roll?
The Bondi Cook 